easy cupcakes – My Whisk and I

Condensed Milk Cupcakes

October 13, 2023September 24, 2023by Karen Claassen1 Comment

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

August 29, 2023August 17, 2023by Karen Claassen2 Comments

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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Marmite-Feta Cupcakes

May 3, 2021April 28, 2021by Karen ClaassenLeave a Comment

If you cannot decide whether you want to have savoury or sweet it is best to go with both! These cupcakes are quite unusual but very satisfying and ticks all the boxes when you honestly don’t know what you are craving… it simply balances your tastebuds and it works! The recipe yields 12 regular cupcakes.

75g butter, cubed
160g sugar
1 egg
200g flour
10ml baking powder
2ml salt
250ml milk
250ml + 80ml feta cheese, crumbed

150g butter
45ml Marmite

Preheat your oven to 190℃.
Line a 12-hole cupcake/muffin tin with paper cups and lightly spray with a cooking spray.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until soft and creamy.
Add the egg to the mixture and beat a few seconds more.
Sift the flour, baking powder and salt together in a bowl.
Add one spoonful of the flour mixture, alternating with the milk until everything is incorporated.
Switch off the mixer, add the 250ml of crumbed feta cheese and mix through with a spatula.
Spoon the mixture into the prepared baking tin and bake for 25 minutes.

Add the 150g butter and marmite to a small saucepan.
Place on medium heat and once the butter has melted, take it from the heat and whisk to incorporate.

Take the baked cupcakes from the oven and spoon the marmite mixture over the cupcakes.
Cool slightly on a cooling rack before serving.