Tag: cupcakes

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Milktart Muffins

by Karen ClaassenLeave a Comment on Milktart Muffins
Milktart Muffins

Filling:
250ml milk
30ml butter
1 egg
60ml sugar
30ml flour
30ml cornstarch
5ml vanilla

310ml flour
10ml baking powder
2,5ml bicarbonate of soda
90ml sugar
5ml cinnamon
2,5ml salt
1 egg
45ml butter, melted
250ml cultured buttermilk
cinnamon sugar for sprinkling over

For the filling:
Add the milk and butter to a small saucepan set over a low heat. Allow to warm to the point where small bubbles form around the edges of the saucepan, but do not bring to a boil. Take from the heat and keep aside.
Add the egg and sugar to a bowl and whisk together.
Add the flour and cornstarch and whisk again.
Drizzle the warm milk mixture into this while whisking continuously.
Pour the mixture back into the saucepan, place it back on a low heat and simmer for 2 minutes while stirring.
Take from the heat, add the vanilla, stir through and set aside to cool slightly.

Preheat your oven to 200℃ and line a 12-hole muffin tin with paper cups.

Add the flour, baking powder, bicarbonate of soda, sugar, cinnamon and salt to a bowl and mix together.
Add the egg, melted butter and buttermilk to a jug and whisk until amalgamated.
Pour the wet mixture into the dry ingredients and mix through.
Spoon a tablespoon of the batter into each of the paper cups.
Now spoon a heaped teaspoon of the filling in the centre of each muffin and end off with another tablespoon of the batter on top.
Bake in the oven for 15 minutes.
Take the hot muffins from the oven and immediately sprinkle them with cinnamon sugar.
Allow to cool one a cooling rack.


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Condensed Milk Cupcakes

by Karen Claassen1 Comment on Condensed Milk Cupcakes
Condensed Milk Cupcakes

125g butter, cubed
1 x 385g can condensed milk
5ml vanilla
300g self-raising flour
2 eggs
250g mixed berries
icing sugar, to dust

Preheat your oven to 180℃ and line a 12-hole muffin tin with paper cups.
Add the butter and condensed milk to a small saucepan set over medium-low heat.
Stir the mixture for about 3 minutes, until the butter has melted and the mixture is smooth.
Remove the saucepan from the heat and stir in the vanilla.`
Add the flour to a mixing bowl and pour the mixture into the flour.
Whisk the eggs together with a fork and add this to the mixture as well.
Fold through until the ingredients are just combined.
Set aside 24 of the berries and add the rest to the batter. Fold through.
Spoon the batter into the paper cups and press two berries into the top of each.
Bake the cupcakes for 25 minutes.
Remove from the oven and tin and cool on a cooling rack.
Sift some icing sugar over to serve.

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Coffee Cupcakes

by Karen Claassen2 Comments on Coffee Cupcakes
Coffee Cupcakes

125ml vegetable oil
2 eggs
125ml buttermilk
10ml vanilla
250ml brown sugar
80ml cocoa powder, sifted
15ml instant coffee granules
250ml flour
5ml baking powder
2,5ml bicarbonate of soda
1,2ml salt

Frosting:
125g butter, room temperature
10ml vanilla
30ml instant coffee granules
500ml icing sugar, sifted
30ml milk

Preheat your oven to 180℃ and line a cupcake baking tin with paper cups.
Add the vegetable oil, eggs, buttermilk and vanilla to the bowl of a stand mixer fitted with the paddle attachment and mix to combine.
Add the sugar and mix at high speed for 2 minutes.
Turn the mixer to a low speed and add the cocoa powder and coffee.
Add the flour, baking powder, bicarbonate of soda and salt to a separate bowl and stir to mix.
Turn the mixer to a low speed and add spoonfuls of the flour mixture, waiting for it to be incorporated before adding more.
Spoon the batter in the paper cups, filling each three-quarter-full.
Bake the cupcakes for 22 minutes or until a toothpick inserted into the centre of one, comes out clean.
Cool on a cooling rack.

For the frosting:
Add the butter, vanilla and coffee granules to the bowl of a stand mixer fitted with the paddle attachment and mix on high speed.
Add the sifted icing sugar in three batches and then drizzle in the milk.
Mix at high speed for 2 minutes.
Spoon the frosting into a piping bag and pipe on to the cupcakes.

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Mini Poppy Seed Loaves

by Karen ClaassenLeave a Comment on Mini Poppy Seed Loaves
Mini Poppy Seed Loaves

These tiny loaves are deliciously moist and lemony and can be baked as cupcakes as well. The recipe yields about 10 mini loaves or 24 cupcakes.

200g flour
1,2ml baking powder
1,2ml bicarbonate of soda
1,2ml salt
15ml poppy seeds
105ml vegetable oil
210g sugar
grated zest of 1 lemon
3 eggs
150g sour cream
7,5ml vanilla
15ml lemon juice

Lemon Buttercream:
200g butter, room temperature
grated zest of half a lemon
10ml vanilla
15ml lemon juice
330g icing sugar, sifted

Preheat your oven to 160℃ and line 12 x mini-loaf tins with paper cups (2 x 12-hole muffin tins).
Sift the flour, baking powder, bicarbonate of soda and salt together.
Add the poppy seeds and set aside.
Add the vegetable oil, sugar and lemon zest to the bowl of a stand mixer fitted with the paddle attachment.
Turn the mixer on medium-high speed and mix for 1 minute.
Turn the mixer down to a slow speed and add the eggs, one at a time.
Turn off the mixer and scrape down the bowl.
Turn back on to a low speed and add the flour mixture a spoonful at a time.
Now add the sour cream, vanilla and lemon juice and mix until combined.
Divide the batter among the paper cups and bake for 25 minutes.
Remove from the oven and cool on a wire rack.

For the buttercream:
Add the butter and lemon zest to the bowl of a stand mixer fitted with the paddle attachment.
Mix on high speed for 2 minutes, scrape down the bowl and mix for another 2 minutes.
Add the vanilla and lemon juice and mix until incorporated.
Turn the mixer to medium speed and add the icing sugar a spoonful at a time.
Pipe/spread on to the cupcakes.

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Chocolate Layer Brownies

by Karen Claassen1 Comment on Chocolate Layer Brownies
Chocolate Layer Brownies

145g butter
250g sugar
80g cocoa powder, sifted
1,2ml salt
7,5ml vanilla
2 eggs
65g flour
75g pecan nuts, roughly chopped
2 x 80g slabs of chocolate

Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper.
Add the butter, sugar, cocoa powder and salt to a heatproof bowl set over a saucepan of simmering water.
Stir the mixture every now and then until the butter has melted and the mixture is amalgamated.
Remove the bowl from the saucepan and add the vanilla.
Stir through.
Add the eggs one-by-one and beat to incorporate, with a wooden spoon.
Add the flour and beat again to incorporate.
Add the pecan nuts and stir through.
Spoon half the batter in to the prepared baking tin and spread it out evenly.
Place the chocolate slabs, side-to-side, on the batter and cover with the rest of the brownie batter.
Bake in the oven for 25 minutes.
Remove the brownies from the oven and cool completely.
Slice into 16 squares.

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Chocolate Hazelnut Cake

by Karen ClaassenLeave a Comment on Chocolate Hazelnut Cake
Chocolate Hazelnut Cake

250g whole hazelnuts
200g butter, cubed
200g dark chocolate, chopped
6 eggs, separated
200g caster sugar
45ml orange juice
80g hazelnut flavoured chocolate

Preheat your oven to 200℃.
Spread the hazelnuts on a baking sheet and roast them in the oven for 10 minutes. Give the pan a shake halfway through baking time.
Spread the warm nuts between two tea towels and rub them so that the skins come off.
Turn your oven temperature down to 180℃ and spray a 22cm loose-bottom cake tin with cooking spray. Line the bottom of the tin with baking paper.
Add 200g of the cooled hazelnuts to a food processor and blitz until fine – a similar texture to that of breadcrumbs.
Add the butter and chocolate to a heatproof bowl set over a saucepan of simmering water and allow to melt.
Remove from the heat and stir in the ground hazelnuts.
Set aside to cool for 5 minutes.
Add the egg yolks and sugar to a mixing bowl and beat for 4 minutes with an electric whisk.
Add it to the hazelnut mixture and stir by hand until well combined.
Pour in the orange juice and stir through.
Add the egg whites to a clean bowl and whisk to stiff peaks.
Spoon a third of the whites into the hazelnut mixture and stir through to loosen.
Now add the remaining whites and gently fold through.
Spoon the batter into the prepared cake tin and bake for 40 minutes.
Remove the cake and leave to cool in the baking tin for 30 minutes.
Unclip the outside ring and invert the cake on a serving plate.
Pull off the baking paper and leave the cake to cool completely.
Melt about 80g of hazelnut chocolate, pour on the cake and sprinkle over the remaining hazelnuts.

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Biscoff Mini Cakes

by Karen ClaassenLeave a Comment on Biscoff Mini Cakes
Biscoff Mini Cakes

These little cakes can be baked in a 12-hole muffin tin when lined with paper cups. Baking time remains the same.

175g butter, room temperature
175g brown sugar
30g + 200g Biscoff spread
3 eggs
175g self-raising flour

Preheat your oven to 160℃ and spray 6 ramekins with cooking spray.
Add the butter, sugar and Biscoff spread to a mixing bowl.
Whisk with an electric mixer until smooth.
Add the eggs one at a time while mixing.
Add the self-raising flour and mix on low speed until incorporated.
Divide the batter between the 6 ramekins.
Bake for 25 minutes until golden brown and a skewer inserted in the centre comes out clean.
Cool the cakes on a wire rack.

Decant about 200g of Biscoff spread and place in the microwave oven for 20 second spurts.
Stir the spread and micro again until you have a pourable consistency.
Place the cooled cakes on a cooling rack set over a baking sheet and pour over the spread.
Stand for 30 minutes until set.

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Chocolate Swirl Brownies

by Karen ClaassenLeave a Comment on Chocolate Swirl Brownies
Chocolate Swirl Brownies

150g butter, melted
250ml sugar
45ml espresso
2 eggs
5ml vanilla
80g dark chocolate, melted
190ml flour
60ml cocoa powder, sifted
2,5ml salt
80g dark chocolate, chopped

Cheesecake Swirl:
125g cream cheese, room temperature
80ml sugar
1 egg yolk
5ml vanilla

Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper.
Add the melted butter and sugar to a large mixing bowl and whisk together.
Add the espresso, eggs, vanilla and melted chocolate and whisk to combine.
Now add the flour, cocoa powder and salt.
Fold the ingredients together until you have a smooth batter.
Add the chopped chocolate and fold through.
Scrape the mixture into the prepared baking tin and set aside.

For the cheesecake swirl:
Add the cream cheese, sugar, egg yolk and vanilla to a mixing bowl and whisk together until smooth.
Spoon dollops of the cheesecake batter across the surface of the brownie mixture.
Swirl the cheesecake mixture through the brownie batter with a small knife.
Bake in the oven for 20 minutes.
Cool the brownies in the baking tin before removing and slicing.

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Chocolate Almond Cupcakes

by Karen ClaassenLeave a Comment on Chocolate Almond Cupcakes
Chocolate Almond Cupcakes

110g butter, room temperature
175g caster sugar
4 eggs, separated
110g almond meal/ground almonds
110g dark chocolate, very finely chopped or grated
150ml milk
175g self-raising flour

Preheat your oven to 170℃ and line two 12-hole muffin tins with paper cups.
Add the butter and caster sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together until very pale and fluffy.
Add the egg yolks to a bowls and whisk together.
Run the mixer on low speed and add a spoonful of the yolks at a time. Beat well after each addition.
Remove the mixing bowl from the mixer and fold in the chopped chocolate, almond meal and milk.
Add the egg whites to a clean mixing bowl and beat with an electric whisk until soft peak stage.
Gently fold the whites into the almond mixture.
Now add the flour and gently fold it in with a spatula.
Spoon the mixture into the 24 paper cases and bake for 20 minutes or until a toothpick inserted into the centre comes out clean.
Cool the cupcakes on a cooling rack before icing/decorating.

Chocolate Ganache:
160g chocolate
125ml heavy cream

Chop the chocolate into pieces and place it in a heatproof mixing bowl.
Pour the cream into a small saucepan on medium heat. Take the cream from the heat as soon as small bubbles appear at the edges of the saucepan.
Pour the cream onto the chopped chocolate and allow to stand for 2 minutes.
Now stir the mixture until the chocolate has melted and it is completely smooth and silky.
Cool completely before whipping for 4 minutes.
Use to decorate.