Cupcakes with cream cheese frosting

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 blend heavenly to produce the yummiest ever treat for kids and adults alike!

By adding cornflour 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 a uniquely sweet 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 flour225 g
Corn flour25 g
Caster sugar250 g
Margarine/butter under room temp.  (Stork brand spread is best in UK)250 g
Milk1/4 cup
Eggs4
Salt3 pinches
Baking powder1 tsp
Lemon juice and Vanilla essence1 tsp each

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

Cream the batter

  • 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

Mix Flour

  • Mix baking powder, salt and cornflour 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 the cupcake cases

  • 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’
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Bake

  • Pop the tray into the oven
  • Bake for 13-20 min. (Never open the oven door in the initial 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

Mascarpone cheese and Icing sugar frosting

 You will need :

Mascarpone cheese100g
Icing sugar35g
Lemon juice3 drops

🧁 With a spatula mix all together vigorously until creamy. Double the quantities proportionately if you need more icing.

Let’s decorate the cupcakes now :

  • Cut out a small circle from each cupcake so a little well is formed in the centre
  • Fill the well with strawberry topping or strawberry jam
  • Cover with mascarpone icing with a flat knife or make a swirl with a nozzle
  • Arrange quarters of strawberry and the cutout 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!!
Butter icing recipe

Vanilla cupcakes – Pretty rose cupcakes with butter vanilla icing

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  You will need the following items:

Self Raising flour250 g
Margarine or butter softened250 g
Caster sugar250 g
Eggs4
Milk1/4 cup
Lemon juice and Vanilla essence1  tsp each
Salt3 pinches
Baking powder1 tsp

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

Cream the batter

  • Beat butter and sugar together until creamy, using an electric hand mixer (3 mins)
  • 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

Sieve flour

  • 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 the cupcake cases

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

Bake in the oven

  • Pop the tray in to the oven
  • Bake for 13-20 min. (Do not 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:

Ingredients needed:

 Icing sugar300 g
Butter or Margarine125 g
Lemon juice1/2 tsp
Milk1 tbsp
Liquid cake colours (red)
VanillaA 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 cupcakes are ready
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marble cupcakes

Marble Cupcakes

marble cupcakes

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 cake batter and keep the moisture and glistering looks intact!

These silicon cases look as good as new after a quick wash in the warm soapy 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 placed in a cupcake tray.

You need the following items to make these beauties:

Self-raising flour 250 g
Butter/Margarine 250 g
Caster sugar 250 g
Eggs 4
Baking powder 1/2 tsp
Vanilla essence 1 tsp
Lemon juice and Salt 1 tsp and 2 pinches
Milk 1/4 cup
Cocoa powder 4 tbsp heaps

Two pinches of salt greatly help in in-incorporating all the flavours and bring out the best in them.

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

  • Beat butter and sugar together until creamy,  using an electric hand mixer for 3 – 4 mins. Make sure you go clockwise
  • Add eggs one at a time. Beat 3/4 rounds 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 20 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, let it cool off for 5 mins and peel off the Silicon cases. Let the cakes rest on a wire rack until cool enough to serve!
  • Yum!

Enjoy both buttery and chocolaty flavours in one dainty cupcake!