Berry Muffins/Cupcakes August 10, 2009

(I divide the batch in half and do half raspberry and half blueberry.)

Ingredients:
1/2 cup butter (approx) – room temperature
1/2 to 3/4 cup sugar
2 eggs
1/2 cup milk
2 cups SR flour
handful of berries

Method:
Cream butter & sugar, add 1 egg, beat well then add the other egg, mix in half the milk and flour, beat well then add remaining milk & flour. Beat until pale and creamy.  Add the berries and stir to mix them in.  Spoon into muffin tins.   Bake in a preheated 180C oven for 10 – 15 mins until golden on top.  Best eaten while still warm

Tim Tam Cupcakes May 19, 2009

Ingredients:
250g plain flour
2 tsp baking powder
1 tsp salt
125g unsalted butter, room temperature
200g sugar
2 eggs
1 tsp vanilla extract
180ml cream
1 packet Tim Tams

 
Ingredients for frosting:
180g white chocolate, broken into pieces
180g cream cheese, cut into pieces
185g unsalted butter, room temperature, cut into pieces

 
Method;
1). Combine the flour, baking powder and salt.
2). Cream the butter and sugar, until it is light and fluffy.
3). Mix the eggs into the creamed butter & sugar, one at a time and add the vanilla.
4). Add the flour mixture and the cream in alternating lots while mixing well. Beat until the mixture is smooth.
5). Crush the timtams, and sprinkle half this into the mixture (Keeping the other half aside).
6). Spoon the mixture into muffin/cupcake trays (will make about 12-18 depending on the size).
7). Bake in a preheated 180°C oven for 20-25 mins, until a skewer inserted into the centre comes out clean. Turn cupcakes out onto a cake rack to cool.

 
Frosting:
1). Place a heatproof bowl over a saucepan with a little simmering water, and add the chocolate to the bowl to melt it. Allow it to get warm but not too hot.
2). Beat the cream cheese together with the butter until it forms a light, fluffy mixture.
3). Mix in the melted chocolate and continue to mix well to combine.
4). Pipe or spread the frosting on straight away (before it sets) and sprinkle the remaining crushed timtams on top.

 

 
(From – http://thatsnoice.com/tim-tam-cupcakes)

Vegan Chocolate Cupcakes January 6, 2009

Another recipe I found when looking for cupcake recipes using oil. I haven’t tried it yet.
http://www.chow.com/recipes/10794

Vegan Chocolate Cupcake Recipe January 6, 2009

I found this recipe when searching for a cupcake recipe when I’d run out of oil. When I made it, it was too moist (as in fell apart when the paper was taken off), So I’m going to try it with 2 cups flour next time.

 

Ingredients:
1 1/2 cups wholemeal self raising flour
1 cup brown sugar
3 tbs cocoa (or 1/2 tsp powdered ginger + 1/2 tsp cinnamon + 1/2 tsp ground cloves)
1 tsp bicarb soda
1 tsp vanilla extract
5 tablespoons oil
1 cup cold water.

 

Method:
Put all dry ingredients into the bowl, then add the wet ingredients and mix well. Pour into patty cases and bake at 180C for 15-20 mins.

 

From: http://forums.naturalparenting.com.au/recipes/15648-cupcake-recipe-please.html#post250295

Strawberry Choc Chip Cupcakes/Muffins January 4, 2009

Use a plain cupcake/muffin recipe or a packet cake mix)…

Instead of adding milk to the recipe, take a tin of strawberries, drain off the syrup, mash/puree the strawberries and this puree to the cake mix in the amount you were supposed to for the milk (so if it calls for 1cup milk, use 1cup of the puree… a little more puree is fine, as it will make the cakes more moist) with about 2 tb powdered milk. Which gives it a nice pink colour. Adding coconut would also go nicely. Mix through a handful of choc chips through the whole cakemix…Cook as per cupcake instructions

Chai Latte Cupcakes January 4, 2009

(Makes 24 large cupcakes) 

Ingredients:
1 1/4 cups milk
2 black (normal) tea bags
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
pinch of ground black pepper
3/4 cup unsalted butter, room temperature
1 3/4 cup castor sugar
2 large eggs, room temperature
2 tsp vanilla essence (or vanilla bean)
1/2 tsp salt
2 1/2 tsp baking powder
2 cups Plain flour
1/2 cup wholemeal flour

Method:
1). In a saucepan, heat the milk until just before boiling. Add the teabags and spices (including the split vanilla bean if using this), cover and remove from heat. Allow to stand for 10 minutes, then give the milk a stir and remove the teabags, squeezing them to remove as much tea flavour as possible. (and remove and scrape the vanilla bean). Allow to cool. Measure out 1 1/4 cups of this, adding extra (plain) milk if some has evaporated off (I needed to add 2 tb).
2). Beat the sugar and butter until creamy. Add eggs. Sift together the baking powder, salt and flours.
3). Gradually add the spiced milk and sifted flour mix alternately, mixing well.
3). Spoon mixture into baking cases and bake at 190C for around 20 minutes, or until cakes are cooked (skewer inserted into the centre comes out clean). Allow to cool before icing.

Vanilla Chai Frosting:
100g softened butter
100g softened cream cheese
Whatever you need of icing sugar
1 tsp vanilla essence/paste (or 1 vanilla bean)
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cardamon
1/4 tsp ground cloves

Beat butter and cream cheese together, then add spices, vanilla and enough icing sugar to make the right consistency. Halve the spices for a more subtle flavour.

If you would prefer to use Chai teabags instead of the spices, use 3 Chai teabags and do not use the spices or black teabag, however the result will not be the same flavour as using the spices. If you really like Chai, try the Chai frosting, or if you prefer something more subtle, perhaps a plain vanilla frosting.

Zesty Lemon Cheesecake/Cupcake Topping December 19, 2008

Zest or finely grate some lemon peel, and mix that with a little lemon juice, and about equal parts icing sugar and coconut.

Sprinkle this ontop of the cheesecake or cupcake.  It will harden a little as it sets.

Vanilla Chai Cupcakes December 19, 2008

Ingredients:
1 1/4 cups Silk vanilla soy milk (or use cows milk)
1 Tb loose or 3 tea bags of chai spice tea
1 1/2 sticks (12 Tbsp) unsalted butter, room temperature
1 3/4 cup castor sugar
2 large eggs, room temperature
2 tsp double vanilla essence or 2 vanilla beans
1/2 tsp salt
2 1/2 tsp baking powder
2 cups minus 2 tb Plain flour
1/2 cup whole wheat flour

 
Method:
1). Heat the milk in a saucepan until it begins to bubble. Remove from heat, adding the tea, then cover and allow to stand for 10 minutes.
2). Cream the butter and sugar, then add the eggs, one at a time, then add the vanilla, salt and baking powder.
3). Remove the teabags (or strain) squeezing out all of the milk. Measure to make sure there is still 1 1/4c of milk, adding more if needed.
4). Add the sifted flours and milk in gradually, mixing well.
5). Beat until mixture is smooth and shiny.
6). Spoon mixture into 24 baking cups, and bake in a preheated oven at 190C for 20 minutes, or until a skewer inserted into the centre of the cakes comes out clean.

 
http://www.bakespace.com/recipes/detail/Vanilla-Chai-Tea-Latte-Cupcakes/8300/

Chai Latte Cupcakes December 19, 2008

Ingredients:
1 cup soy or rice milk (or cows milk if you prefer)
4 black teabags or 2 tablespoons loose black tea
1/4 cup canola oil
1/2 cup plain or vanilla soy yoghurt
3/4 cup sugar
1 teaspoon vanilla extract (or one vanilla bean)
1-1/3 cups Plain flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
pinch of ground black pepper

 
Method:
1). In a saucepan, heat the milk until just before boiling. Add the teabags and spices (including the split vanilla bean if using this), cover and remove from heat. Allow to stand for 10 minutes, then give the milk a stir and remove the teabags, squeezing them to remove as much tea flavour as possible. (and remove and scrape the vanilla bean)

 
2). Combine the sugar, vanilla, oil, yoghurt and spiced milk until mixture is smooth. Add the sifted flours, baking soda & powder and salt, mixing well.

 
3). Spoon mixture into baking cases and bake at 190C for around 20 minutes, or until cakes are cooked (skewer inserted into the centre comes out clean). Allow to cool before icing.

 
Topping:
The original recipe calls for the following ingredients to be mixed together and sprinkled on top of the cakes (or the sugar on first, then mix the rest and sprinkle that on):
1/2 cup icing sugar
2 tb cocoa powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg or ground mace

 
But personally I’d go a spiced cream cheese frosting…. something along the lines of:
100g softened butter
100g softened cream cheese
2 cups icing sugar
1 tsp vanilla essence (or 1 vanilla bean)
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp cardamon

 
http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=386

Cupcake Mix November 16, 2008

Ingredients:
2 cups SR flour, sifted
3/4 cup caster sugar
3/4 cup milk
25g butter, melted, cooled
2 x eggs, beaten
1tsp vanilla essence

 
Method:
Place the flour and sugar in a bowl, make a well in the centre and add the rest of the ingredients and mix well. Spoon into patty pans or greased muffin tins. Bake at 200°C for 12-15 mins until a skewer comes out clean

Icecream Cone Cupcakes November 16, 2008

A cute idea for cupcakes without the paper waste.

 
Ingredients:
A packet cake mix, or homemade cake mix.
Flat bottomed icecream cones
Icing/frosting & sprinkles to decorate

 
Method:
Make the cake mixture as you normally would then pour into icecream cones until just under the rim of the cone. Place cones in a baking dish and bake at 180C until golden brown and bounces back when pressed. When cool, you can ice the cakes as you like, with sprinkles, 100s & 1000s or piped on frosting.

Cupcake Icing/frosting Mixtures November 16, 2008

A couple of icing/frosting recipes to ice cakes with.
You can alter these by adding citrus zest, food colours and flavourings.

 
Cream Cheese Icing #1:
Mix together 80g softened cream cheese and 60g softened butter.

 
Cream Cheese Icing #2:
Mix together 125g softened cream cheese, 60g softened butter and 1 tsp vanilla extract. Then gradually mix in 2 cups sifted icing sugar (Add a little milk if you want it softer)

 
Butter Icing:
Beat 250g softened butter, then add 3 cups softened icing sugar and beat until fluffy. Add 1/4c milk and beat until smooth.

 
Chocolate Ganache Icing:
Combine 150g chocolate with ¾ cup cream in a heatproof bowl over a saucepan of simmering water, stirring occasionally until the chocolate has melted. Allow to cool to room temperature, whisking occasionally.

 
Real Strawberry Icing:
Mash 4 large strawberries into a puree, and add enough sifted icing sugar to form an icing consistency.

Coconut Ice Cakes November 14, 2008

(Makes 24 cupcakes)

Ingredients:
80g melted butter
2/3c caster sugar
2 tsp vanilla essence
1 egg, lightly beaten,
2/3c desiccated coconut
1c self raising flour
2/3c milk

for topping:
1c desiccated coconut
2c icing sugar
1 tsp butter, softened
red food colouring

Method:
1). Mix together the butter, sugar, vanilla, coconut, egg, milk and sifted flour in a bowl until combined.

2). Spoon mixture into paper “patty” cases, and bake in a preheated 180C oven for 10-20 mins, until cooked.

3). To make the topping. Mix together the icing sugar, coconut, 2 -3 drops food colouring and butter. Gradually pour in 1/4 cup hot water, mixing well until icing is a spreadable consistency. Spread this over cooled cakes.