Party in a cup cake!
- 1-1/2 Cup of All Purpose Flour
- 1-1/2 tsp of Baking Powder
- 1/8 tsp of Salt
- 1/4 Cup of Granulated Sugar
- 1/4 cup of Brown Sugar
- 1/2 to 2/3 Cup of Crushed Pineapple
- 4 Tbsp of Unsalted Butter, softened at room temperature
- 2 Eggs
- 1 tsp of Vanilla Extract
FOR COCONUT BUTTERCREAM
- 3/4 cup of Unsalted Butter, at room temperature
- 2 cups of Powdered Sugar
- 1/4 tsp of Coconut Extract
- 2 Tbsp of Milk
- Small Pinch of Salt, about 1/8 of a tsp
- Shredded Sweetened coconut
-Preheat your oven to 175 degrees C. Spray a cupcake pan with non-stick spray and set aside.
-In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and both kinds of sugar, add the eggs and vanilla and mix until smooth.
-Add the flour, baking powder and salt along with the crushed pineapple. Mix just until everything is mixed thoroughly, fill your muffin tin using an ice cream scoop and bake the cupcakes for about 20 minutes or until fully cooked through.
-Allow the cupcakes to cool completely otherwise butter frosting will melt.
-In the bowl of a standing mixer fitted with a paddle attachment, add the butter and coconut extract and mix for a few seconds to get the butter started. Add the confectioner sugar, salt and milk and mix on medium speed until the frosting becomes thick and fluffy.
Just a basic recipe for chocolate cupcakes with chocolate butter cream icing. Good for Sunday afternoons……
- 100g butter
- 2/3 cup caster sugar
- 1 tsp vanilla essence
- 2 eggs, lightly beaten
- 1 cup self-raising flour
- 1/3 cup cocoa, sifted
- 1/2 teaspoon bicarbonate soda
- 125ml (1/2 cup) milk
- Chocolate buttercream frosting
- 60g unsalted butter, softened
- 1 1/4 cups icing sugar, sifted
- 1 tbsp cocoa, sifted
- 1 tbsp milk
- 1 mars bar cut into chunks
-Preheat oven to 180°C conventional or 160°C fan-forced. Line cupcake tins with cases.
-Using a mixer, cream butter, sugar and vanilla until creamy and fluffy. Gradually add eggs and mix until just combined.
-Combine flour, cocoa and bicarbonate soda. Add to creamed mixture with milk. Beat until just combined.
-Spoon mixture into liners until each case is one third full. Bake for 15-20 minutes.
-To make the chocolate butter cream, beat butter until light and fluffy. Add icing sugar and cocoa and combine well. Beat in milk until mixture is fluffy.
-Using a piping bag ice your cupcakes when they are completely cool and top them with some mars bar or sprinkles or anything you want.
Easter 2013 …..
- 1 cup vegetable oil
- 3 eggs
- 1 tspn vanilla essence
- 1 cup caster sugar
- ½ cup brown sugar
- 2 cups grate carrots
- 1 ½ cups self-raising flour
- 1 cup grated dried coconut
- 1 tspn cinnamon powder
- 250 gms cream cheese (room temperature)
- 1 ½ cups icing sugar
- 2 tbspns grated lemon rind
- 1 tbspns fresh lemon juice
-Preheat oven to 180°C. Line sixteen 80ml (1/3-cup) capacity muffin pans with 2 layers of paper cases.
-Whisk together the oil, eggs and vanilla in a bowl. Add the caster sugar and brown sugar and beat to combine. Stir in the carrot, flour, almond meal and cinnamon. Spoon among lined pans. Bake for 18-20 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool.
-Use an electric beater to beat the cream cheese, icing sugar, lemon rind and lemon juice in a bowl until smooth. Spread over the cupcakes to serve or with a piping bag decorate the top of your cupcakes.
-Refrigerate for 3 hours and serve.