Vanilla cupcakes – Pretty rose cupcakes with butter vanilla icing

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  You will need the following items:

Self Raising flour 250 g
Margarine or butter softened 250 g
Caster sugar 250 g
Eggs 4
Milk 1/4 cup
Lemon juice and Vanilla essence 1  tsp each
Salt 3 pinches
Baking powder 1 tsp

Let’s make them: Set the oven to 180 C .

Oven temperature conversion  http://happyrecipes.co.uk/oven-temperature-conversion/

Beat it

  • Beat butter and sugar together until creamy, using an electric hand mixer.
  • Add eggs, one at a time. Make sure you beat well after each addition.
  • Add vanilla essence,  lemon juice, salt and beat for two rounds.

Flour it

  • Mix baking powder to flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter.
  • Add milk and mix well.

Fill it

  • Fill the paper cupcake cases 3/4  th with the batter, leaving space for cakes to rise.
  • Place the cases in the cupcake tray.

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Bake it

  • Pop it in to the oven.
  • Bake for 13-20 min. (Never open the oven door in the inital 10 mins)
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.
  • Take the tray out of  the oven and let it rest for 10 mins.
  • Slowly remove the cupcakes from the tray and place them on a cooling rack.
  • Let the cakes cool off completely  !!!

Let’s make the butter icing now :

 Icing sugar 300 g
Butter or Margarine 125 g
Lemon juice 1/2 tsp
Milk 1 tbsp
Liquid cake colours (red)
Vanilla A few drops

Let’s make the icing:

  • Cream up all together using an electric hand mixer .
  • Drop two drops from red liquid colour into one bowl to make pink colour.
  • Spread a layer of pink icing cream on the top.  Or, make swirls using your cake decorating kit.
  • Immediately after, sprinkle colourful sprinkles or desiccated coconut dipped in any colour.
  • Your pretty cup cakes are ready.

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Chocolate Cupcakes – Pretty chocolate cupcakes for any occassion

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Gorgeous as they look, these chocolate cupcakes are very easy to make.  You simply have to follow the same chocolate cake recipe, fill the paper cupcake-cases and bake them.  The chocolate butter icing is just right for topping the cakes up or you can make the chocolate fudge icing for a more festive looking cupcakes or simple chocolate butter icing for a more buttery taste.

Happy party time !!

Get ready with the following ingredients :

Self raising flour 300 g
Stork spread/Butter/ Magerine 300 g
Caster sugar 300 g
Eggs 5 medium
Lemon juice 1 tsp
Salt 3 pinches ( a must)
Baking powder 1 tsp
Cocoa powder 4 tbsp heaps
Plain full fat yogurt (optional) this is to make the cake more moist 1 tbsp
 Milk  1/4 cup

Let’s make it:

Set the oven to 180 C . (Temperature conversion chart  is given under Tips)

Beat it

  •  Beat butter and sugar together until creamy,  using an electric hand mixer.
  • Add eggs, one at a time. Beat well after each addition.
  • Add vanilla essence,  lemon juice, salt and beat for two rounds.

Flour it

  • Mix baking powder,  flour and cocoa powder and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
  • Fold the flour gently with a wooden spoon until everything turns into a creamy batter.
  • Mix milk and yogurt and add.  Give a good mix with a wooden spoon going clockwise.

Fill it

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  • Fill paper cupcake cases with the batter leaving a little room from top allowing the cake to rise.
  • Place the cupcake cases in a cupcake baking tray for them to stay steady and neat.

Oven it

  • Pop it in the oven and bake for 20 – 25 mins. In the first 10 min do not open the oven door.
  • Insert a skewer into the middle of one of the cakes and if it comes clean,  it’s ready.

Cool it

  • Take it out from the oven and let it rest for 10 mins.
  • Slowly remove the cupcakes from the tray and place them on a cooling rack to cool off completely. This will take 1 hr at least.
  • Your cakes are ready to ice now.

To make the chocolate butter icing you need :

Icing sugar 300 g
Stork spread or butter 125 g
Cocoa powder 5 tbsp
Milk 2 tbsps
Lemon a few drops
Vanilla a few drops
 Sprinklers to decorate
  • Sieve icing sugar and cocoa powder together from a sieve on to a bowl.
  • Add butter and beat together until creamy.
  • Add milk, vanilla and lemon.
  • Your chocolate icing is ready.
  • Cover the cupcakes with chocolate icing one by one with a flat knife, often dipping it in warm water. Or, you can use a piping bag e in cake icing kits to have a more elegant look.
  • Throw some sprinklers on .
  • Done !!

To make the  Chocolate fudge icing you will need:

 Icing sugar 1/2 cup
Double cream 1/4 cup
Butter/Stork spread 50 g
Milk chocolate buttons 110 g
Cocoa powder 3 tbsp

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  • In a small glass bowl place chocolate drops, butter and double cream.
  • Place a wider pan on stove and  fill it with  hot  water.
  • Dip the small glass bowl into the wide pan.
  • Stir slowly until chocolates melt along with butter and cream.
  • If the chocolates are hard, heat up the pan with water under very light flame.
  • Add sieved icing sugar and cocoa powder.
  • Take out from the pan and stir until you are left with a creamy chocolaty melt.
  • Leave to cool.
  • Pour chocolate fudge cream on to the cupcakes.
  • Sprinkle some decorative sprinkles.
  • Enjoy !

Christmas cupcakes !!

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Marble Cupcakes – Pretty double colour delight

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It’s a joy to bake these gorgeous cupcakes in silicon cases and this recipe is just the one for that. The advantage of using silicon cases is that they do not absorb the natural oiliness of the cupcakes. Hence, your cupcakes will have more moisture and glistering look in them. These silicon cases look brand new after a quick wash in warm water and could be used over and over again – very economical, easy and effective indeed.

You need the following items to make these beauties:

 Self raising flour 250 g
Stork spread 250 g
Caster sugar 250 g
Eggs 4
Baking powder 1/2 tsp
Vanilla essence 1 tsp
Lemon juice 1 tsp
Milk 1/4 cup
Cocoa powder 4 tbsp heaps

Two pinches of salt is a must as it helps in blending all flavours.

Let’s make it: Set the oven to 180 C . (Temperature conversion is given under Tips)

  •  Beat butter and sugar together until creamy,  using an electric hand mixer.  This will take approximately  3 mins. Make sure you beat clockwise.
  • Add eggs one at a time. Make sure you beat well after each addition.
  • Add vanilla essence,  lemon juice and salt and beat for two rounds.
  • Mix baking powder to flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything incorporates into a creamy batter.
  • Now divide the batter into two separate bowls.
  • Add cocoa powder to one bowl and mix thoroughly.
  • Next, fill half of a Silicon cupcake case with plain vanilla batter and the other half with chocolate batter.  Continue until you fill up all cupcake cases.
  • Place the cupcakes in a cupcake baking tray so that they will sit primly without falling over.

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  • Stick the tray into the oven and bake for 15-20 mins.
  • After 15 mins, open the oven door and gently press the top of a cupcake.  If it springs back to the same position, your cupcakes are ready to remove from the oven. If not, shut the door and let them bake for further 5 mins.
  • Take the tray out of the oven and peel off the Silicon cases and let the cakes rest on a wire rack.

Enjoy the pretty sight of your Dainty double cupcakes and taste the buttery and chocolaty texture. cup-297x300

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Cup Cakes – A homemade delightful array of cupcakes for parties

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 These home made cupcakes are a real feast to the eyes and to  taste buds alike.  Kids  love the colours and the spongy taste beneath the icing topping.   Great for parties!

              You will need: cup-cake-tray-300x300cupcake-cases-1-247x300

 Self raising flour 250 g
Butter or Stork spread 250 g
Sugar 250 g
Eggs 4
Vanilla essence 1 tsp
lemon juice 1 tsp
Milk 4 tbsp
Baking powder 1 tsp
Salt 2 pinches
 Paper cupcake cases and a muffin tray

Let’s make them.

  • Set the oven at 180 C/ 350 F / Gas mark 4.
  • Beat sugar and butter together with an electric hand mixer until it gets creamy.
  • Beat eggs – one at a time. Add vanilla and lemon juice.
  • Add salt.  This is a must as salt blends all flavours and gives a balanced taste.
  • Mix flour and baking powder together and sieve into the mixture. Gently fold flour with a wooden spoon; finally add milk and vanilla and fold everything together.
  • Now the batter is ready. Fill batter into cupcake cases, just below the brim and arrange them in a muffin tray.  This will allow the cupcake cases to stand steady without wobbling down.
  • Place in the oven and bake for 20 mins; To check, press down the middle with a finger to see whether the it springs back. Do not open the oven door in the first 10 mins or else cakes will flop from the middle.
  • Let the cupcakes rest for 5 mins and arrange them on a wire rack to let them cool completely.

Make the vanilla icing topping now. You will need,

  • Icing sugar- 300 g
  • Butter- 150 g
  • Lemon juice- 1 tsp
  • vanilla- 1 tsp
  • Milk- 1tbsp

Sieve icing sugar in to a bowl and add Stork spread. Beat until it becomes smooth with an electric hand mixer. Then, add some lemon juice. You can divide the icing into separate bowls and add separate colours. Top the cupcakes with coloured icing and spread on thickly with a palette knife  or pipe on a large swirl using a piping bag . Decorate with silver balls,  or sprinkles. See  the beauty that stems from it! IMG_0189-300x192

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