vanilla cupcakes with cream cheese

Vanilla Cupcakes With Cream Cheese Frosting And Strawberry Sauce

These beautifully presented cupcakes with cream cheese frosting on top is a real winner, when it comes to party cakes.  The well in the middle filled with juicy strawberry sauce and topped with sweet cream cheese, blends heavenly to produce the yummiest ever treat for kids and adults alike!

By adding corn flour into the cake batter, the cupcakes can be made extra spongy and filling the little well in the middle with strawberry sauce, which in turn gives such a delicious taste.

It’s super easy to make, once you gather all the necessary ingredients and equipment together.

So, let’s make them:




You will need the following items:

Self Raising flour 225 g
 Corn flour 25 g
Caster sugar 250 g
Margarine/butter under room temp.  (Stork brand spread is best in UK) 250 g
Milk 1/4 cup
Eggs 4
Salt 3 pinches
Baking powder 1 tsp
Lemon juice and Vanilla essence 1 tsp each






cup-cake-tray-300x300cupcake-cases-300x300

Let’s make them: Set the oven to 160 C . Gas mark 3.

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

Cream it

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

Flour it

  • Mix baking powder, salt and corn flour to Self raising 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 fold well.

Fill it

  • Fill the paper cupcake cases 3/4th with the batter, leaving space for cakes to rise.
  • Place the filled up cases in the cupcake tray.
  • Lift the tray and drop gently on the pantry top twice, to level the cake batter’

Bake it

  • Pop the tray 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.

Mascaphone cheese and Confectionary sugar (Icing sugar) frosting

Price: Out of stock

 You will need :

  • Mascarpone cheese   –  100 g
  • Icing sugar                      – 30g or 35 g if you desire a sweeter taste
  • Lemon juice                   – 3 drops

With a spatula mix all together vigorously until creamy.

Let’s decorate the cupcakes now :

  • Cut out a small circle from each cupcake so a little well is formed in the center
  • Fill the well with strawberry topping
  • Cover with mascarpone icing with a flat knife or make a swirl with a nozzel.
  • Arrange quarters of strawbery and the cut out rounds of the cupcakes in the middle in a pretty angel.
  • Your pretty cupcakes are ready.
  • Stick them in the fridge because the topping is diary based.
  • Take out from the fridge 15 mins before serving.
  • Done!!






It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin
Butter icing recipe

Vanilla cupcakes – Pretty rose cupcakes with butter vanilla icing

nfd

nfd

  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.

cup-cake-tray-300x300cupcake-cases-300x300

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.

nfd

IMG_0189-300x192

It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin
marble cupcakes

Chocolate And Vanilla Marble Cupcakes

bake

cupcake-cases-silicon-300x281-300x281

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.




If you do not have these silicon cupcakes, do not hesitate to bake them in normal paper cups.

AmazonBasics Reusable Silicone Baking Cups, Pack of 12

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.

cupcake-cases-silicon-300x281-300x281cup cake trayth8F6EHDKE

 

 

 

  • 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

It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin