Rocky Road Cupcakes
For The Cupcakes…
- 5 ½ ounces cake flour
- 5 ½ ounces super fine sugar
- 6 ounces unsalted butter softened
- 3 large lightly beaten eggs
- ½ teaspoon vanilla essence
- 1 teaspoon baking powder
- 2 tablespoons dutched cocoa powder
- 2 ounces semi sweet chocolate
- 1 ounce glazed red cherries
- ½ cup chopped nuts
- 2 cups pink and white marshmallows
- 2 ounces melting chocolate
Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes colour. (generally 2 minutes)Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition.
Add Vanilla then sift in flour and baking powder and cocoa and mix for a further minute.Spoon batter into cases until they are approx 2/3rds full and then place in the middle rack in your preheated oven.
Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.
To make the filling in a small bowl melt chocolate over a double boiler, then add chopped cherries, chopped cuts & chopped marshmallows and mix to combine.
Cut a small hole in the center of each cupcake and dig out with a spoon. Discard the center and fill hole with rocky road filling piled high.Melt remaining chocolate over a double boiler, and then drizzle chocolate across the filling to hold in place.
Strawberries & Cream Cupcakes
For The Cupcakes…
- 5 ½ ounces cake flour
- 5 ½ ounces super fine sugar
- 6 ounces unsalted butter softened
- 3 large lightly beaten eggs
- ½ teaspoon vanilla essence
- 1 teaspoon baking powder
- 1 punnet strawberries
- 2 ounces caster sugar
- 1 teaspoon gelatin
- 2 teaspoons hot water
- 1 cup heavy cream
- 1 teaspoon gelatin
- 2 ounces melting chocolate
- 1 tablespoon superfine sugar
- 1 teaspoon vanilla essence
Method:
Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.
Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes
colour. (generally 2 minutes)
Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each
addition. Add Vanilla then sift in flour and baking powder and mix for a further minute. Spoon batter into
cases until they are approx 2/3rds full and then place in the middle rack in your preheated oven.
Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few
minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.
To make the filling, slice up the strawberries into small pieces, (keeping the best looking ones for the tops of
the cupcakes). Then in a small bowl, mix the gelatin and sugar with hot water until is has dissolved. Let it
cool down and then add the sliced strawberries and mix to combine.
Once the mixture starts to gel, give it another mix and then cut a small hole in the center of each cupcake
and dig out with a spoon. Discard the center and fill hole with the strawberry filling.
To make the stabilized whipped cream, dissolve the gelatin with the hot water and allow to cool, then beat
the cream with an electric mixer just until traces of the beaters can be seen in the cream, then slowly pour
the cool gelatin mixture into the cream while still beating, then add the vanilla, and beat just until soft peaks
start to form.
Using a spatula or a knife cover the top of the cupcakes with the stabilized cream, and then melt the chocolate
over a double boiler and drizzle chocolate over the cream. Top with a fresh whole strawberry and serve.
Over the Top
A delicious cupcake recipe by Christel from Over the Top in Eversdal.
• 150 g butter
• 150 g brown sugar
• 3 eggs
• 150 g self raising flour
• 1 cup grated Pink Lady® apple with skin
• 1 teaspoon ground cinnamon
• 100 g coarsely chopped pecan nuts
• 25 ml milk
• pinch of salt
Cream butter and brown sugar together.
Add eggs one by one.
Add rest of dry ingredients (excluding milk) and mix to a thick creamy consistency.
Add the milk.
Place paper cups in muffin pan and spoon mixture to ¾ full.
Bake for 20 - 30 minutes at 180°C.
Decorate to taste.
Little Princesses
Cupcake Recipe
Cupcake Recipe:
Ingredients:
• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs
Directions:
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.
Triple choc-cupcakes
These little treats are for all the chocolate lovers out there. They are super rich and yummy. Almost like little pralines.
What you need
5 dl flour
5-6 tablespoons cocoa
1 ts baking soda
2 dl sugar
3 eggs
1 tablespoon apple cider vinegar
4 dl vanilla yoghurt
200 g chocolate chip
How we did it
Preheat the oven to 200 degrees celcius.
Mix the dry ingredients in one bowl, and the yoghurt, eggs and vinegar in another. Mix the two together.
Line a tray with small paper bake cups. Fill them 2/3. Bake for 15-20 minutes.
These little treats are for all the chocolate lovers out there. They are super rich and yummy. Almost like little pralines.
5 dl flour
5-6 tablespoons cocoa
1 ts baking soda
2 dl sugar
3 eggs
1 tablespoon apple cider vinegar
4 dl vanilla yoghurt
200 g chocolate chip
Preheat the oven to 200 degrees celcius.
Mix the dry ingredients in one bowl, and the yoghurt, eggs and vinegar in another. Mix the two together.
Line a tray with small paper bake cups. Fill them 2/3. Bake for 15-20 minutes.
Wedding Cupcake Recipe
Buttercream Icing
- 8 tablespoons unsalted butter, softened at room temperature
- 1 pound confectioners' sugar
- 1 teaspoon pure vanilla extract
- 2 to 4 tablespoons whole milk
- 1 cup unsalted butter
- 2 cups sugar
- 1 1/4 teaspoons vanilla extract
- 4 eggs
- 3 cups sifted cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- Preheat your oven to 350 degrees.
- Cream butter and sugar until light and fluffy. Gradually add eggs and vanilla and mix until well blended.
- Sift flour, baking powder and salt. Pour into butter mixture, alternating with the milk.
- Line Cupcake pan with paper or foil muffin cups. Pour enough batter into each cup to fill to ¾ of the way. Bake about 20 to 25 minutes or until firm in the center and golden brown on top. Allow to cool completely before frosting.
- To make butter cream icing, mix butter and confectioners sugar until smooth. Add vanilla and milk and stir until desired consistency.
- Embellish as desired.
