125g sagte Botter
187ml (3/4k) Strooisuiker
2 Eiers (Ek gebruik 3 eiers)
1t Vanilla
375ml (1&1/2k) Koekmeel
2t Bakpoeier
125ml (1/2k) Melk
Knypie Sout
Roomk botter & suiker
Klits eiers & vanilla by & klits goed.
Sif meel, bakpoeier & sout
Roer meel en melk beurtelings by eiermengsel
Skep beslag in kolwyntjiepanne & bak vir 12 min ot tot gaar
Versier.
Resep en foto: Diane Roode Hancox
GOOEY BRAIN CUPCAKES
Recipe and photo: Kraft
Posted: Amanda Conradie
FOOD LOVERS RECIPES
Sweetened pudding is piped on top of chocolate cupcakes to look like brains. As long as they’re on a Halloween dessert table, that’s ok
1 packet (2-layer size) chocolate cake mix
14 OREO Cookies, coarsely chopped
1 packet (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
¼ cup powdered sugar
2 cups thawed COOL WHIP Whipped Topping
1 to 2 drops red food coloring
make it
HEAT oven to 180ºC.
PREPARE cake batter as directed on package; stir in cookies. Spoon into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
BEAT pudding mix, milk and sugar in large bowl with whisk 2 min. Stir in COOL WHIP and food coloring; spoon into pastry bag fitted with round tip.
PIPE pudding mixture in zigzag pattern on tops of cupcakes to resemble brains, starting in center of each cupcake before filling in sides. Keep refrigerated.
Tips – Make ahead:
cupcakes can be stored in refrigerator up to 8 hours before serving. IF YOU DON’T HAVE A PIPING BAG fill a resealable plastic food storage bag with pudding mixture; seal bag. Cut corner off bottom of bag, then squeeze pudding mixture from bag onto cupcakes.
SAMOA CUPCAKES
1 1/3 cups all-purpose flour
2 1/2 Tbsp cornstarch
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/3 cup unsalted butter
3 Tbsp vegetable oil
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup milk
1/4 cup buttermilk
Caramel Sauce
3/4 cup granulated sugar
3 Tbsp water
3 Tbsp salted butter
1/4 cup + 2 Tbsp heavy cream (poured into the same cup so it can be added all at once)
Caramel Buttercream Frosting
1/2 cup butter, at room temperature (I used 1/4 cup unsalted 1/4 cup salted)
1/4 cup + 2 Tbsp caramel sauce
2 cups powdered sugar
1/2 tsp vanilla extract
Topping
1 cup chocolate chips (I used 1/2 cup semi-sweet and 1/2 cup milk chocolate)
1/4 cup heavy cream
1 cup toasted coconut, cooled and slightly crushed into smaller pieces
Directions
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together 1/3 cup butter and 3/4 granulated sugar until pale and fluffy, occasionally scrapping down the sides and bottom of bowl. Blend in vegetable oil. Add in eggs one at a time mixing just until blended after each addition and adding in vanilla with second egg. Whisk together milk and buttermilk in liquid measuring cup. Working in three separate batches and beginning and ending with flour mixture, add 1/3 of the flour mixture followed by 1/2 of the milk mixture and mix just until combined after each addition. Spoon batter into paper lined muffin cups filling each cup nearly 2/3 full (about 1/4 cup batter in each). Bake in preheated oven 16 – 19 minutes until toothpick inserted into center comes out clean. Remove from oven and allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely.
For the Caramel Sauce:
Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool completely.
For the Caramel Buttercream Frosting:In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy. Add powdered sugar and blend on low speed until mixture comes together. Add 1/4 cup + 2 Tbsp completely cooled caramel sauce and vanilla and whip on medium-high speed until pale and fluffy (you can add another 1 Tbsp caramel sauce as needed to thin if desired).
To assemble the cupcakes:
Add chocolate chips and heavy cream to a small microwave safe bowl and heat mixture on 50% power in 20 second intervals, stirring after each interval until melted and smooth and stirring well once it’s fully melted (about 30 seconds) to cool slightly. Dip tops of cupcakes in melted chocolate mixture and allow excess to run off, the return upright to wire rack and allow chocolate to cool, about 10 – 20 minutes. Pipe caramel frosting over tops then sprinkle with a spoonful of toasted coconut. Drizzle tops with remaining chocolate and caramel sauce. Serve while chocolate is melty or allow to set at room temperature. Store in an airtight container at room temperature.
Ek het sommer gekoopte karamel sous in n bottel gebruik. Net so goed gewerk.
FOTO- Hettie Bezuidenhout
frosting:
4 cups icing sugar, sifted
1 cup cocoa powder
½ cup butter, softened to room temperature
1/3 – ½ cup milk (start out with 1/3 cup of milk and add more milk to your desired consistency)
1 teaspoon vanilla extract
Melted chocolate for drizzling, :
2 cups semi-sweet chocolate chips
½ – ¾ cup double cream or ¼ cup vegetable oil
semi-sweet, bittersweet or dark chocolate chips for the sides of the cake
Assorted chocolate candies for the top of the cake
To make the cake:
(Note: Instead of milk, you can replace it with water or cooled brewed coffee. Instead of butter, you can use vegetable oil. Instead of honey, you can use syrup.
Preheat oven to 180º C. Grease and dust two to three 8-inch or 9-inch cake pans with flour. To prevent the cake from sticking to the pan, line the bottom with a parchment paper circle. Set aside.
Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined. Fold in the semi-sweet chocolate chips. Pour in the batter into prepared cake pans. Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and wait for about 10 minutes to remove from cake pans and place on a cooling rack. Allow to cool completely before decorating.
To make the frosting:
In a large mixing bowl, sift together icing sugar and cocoa powder. Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.
To assemble the cake:
Place the first cake layer on a plate or cake circle. Spread an even layer of frosting. Place the second cake layer on top of the frosting. Cover the sides and top of the cake with frosting. Cover the sides of the cake with semi-sweet chocolate chips and cover the top with assorted chocolate candies. Drizzle the melted chocolate all over the top of the cake and let it drip down the sides of the cake.
Photo- Hettie Bezuidenhout
Serves Makes 12Prep: 30 minutes plus chilling. Cooking: 20 minutesTotal: 1 hour
These delicious and moreish chocolate cupcakes have the added perk of white chocolate icing and a sprinkling of flaked almonds.
Ingredients
60g unsalted English butter
125g granulated white sugar
1 large free-range egg
100g self-raising flour
30g cocoa
60g ground almonds
100ml semi-skimmed milk
FOR THE ICING
100g icing sugar, sifted
75g unsalted English butter
1 tbsp semi-skimmed milk
40g smooth white chocolate melted
15g toasted flaked almonds
YOU WILL ALSO NEED
12 paper cake cases
Preheat the oven to 180°C, fan 160°C, gas 4. Put the butter and sugar in a large mixing bowl and beat until pale and fluffy. Whisk in the egg.
In a separate bowl, combine the flour, cocoa and almonds. Mix in the milk and add to the butter and sugar mixture. Spoon into 12 cupcake cases then bake for 20 minutes or until a skewer inserted into the centre comes out clean. Leave to cool completely.
To make the icing, gradually mix the icing sugar into the butter and whisk until light and creamy. Add the milk and chocolate and whisk well. Smooth onto the cupcakes with a small spatula and sprinkle with the almonds
source: Sainsbury’s
Posted: Amanda Conradie
Foto: Hettie Bezuidenhout
KARAMEL CUPCAKES
1¼ koppies koelmeel
1¼ teelepels bakpoeier
½ teelepel koeksoda
½ teelepel sout
2 eiers
¾ koppie suiker
1½ teelepels vanilla extract
½ koppie kookolie
½ koppie buttermilk (indien jy nie het nie: ½ koppie melk meng met ½ teelepel asyn en laat staan vir +- 5 min)
Klits eiers deeglik tot romerig, voeg suiker by en klits to goed gemeng. Voeg al die ander bestandele by en klits geedlik. Bak teen 180ºC vir 20 min
Cupcakes kan vir ‘n week in die yskas gestoor word sonder om droog te word.
Verviersel is romerige versiersel, 500 g rama en 1 pak versiersuiker. Klits eers die botter baie baie goed en voeg dan die versiersuiker geluidelik by, klits baie baie goed.
Die filling is blikkie Karamel kondensmelk gemeng met gerasperde dark chocolate.
Fot en resep: Cecilia Bierman
Rolo Cupcakes wat ek gemaak het met n Rolo binne ook!
Ek is nie n bakster van formaat nie regtig dis maar n gewone boks mix ek het pilsbury gebruik cupcake pan half vol gemaak en die Rolo liggies in gedruk dit moenie tot onder gedruk word niedan is jou cupcake te pap na die tyd.
Ek het pilsbury se dark chocolate fudge icing gebruik wat klaar gemaak te Koop is en dan treat by gesit en n Rolo bo op en siedar!
So dis maar n kroekspil (maar tog lekker)
Cindy Maria Walker
BRANDEWYNTERTJIES
BESLAG:
250 g dadels
5 ml koeksoda
250 ml kookwater
250 ml witsuiker
60 ml botter of margarien
1 eier
375 ml koekmeel
2 ml bakpoeier
2 ml sout
125 ml gekapte neute
STROOP:
300 ml witsuiker
250 ml water
15 ml botter of margarien
100 ml brandewyn
2 ml vanilla geursel
Sny dadels fyn en strooi die koeksoda oor. Giet die kookwater oor en laat staan om af te koel en sag te word. Meng suiker en botter goed. Voeg die eier by en meng. Voeg hierdie mengsel by die dadelmengsel. Sif die koekmeel, sout en bakpoeier saam en roer dit by die dadelmengsel in. Roer ook die neute in. Spuit klein kolwyntjiepannetjies en skep twee derdes vol beslag. Bak ongeveer 15 tot 20 min by 180°C tot mooi bruin en gaar.
STROOP: Kook suiker, water, botter en sout 5 min saam. Haal van stoof af en voeg brandewyn en vanielje by. Dompel warm tertjies in stroop. Laat afkoel.
Resep en foto: Elda Steyn Langenhoven
Ingredients
Cake
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
2 teaspoons GRATED lemon zest
1 stick (8 tablespoons) unsalted butter, softened
FILLING and Topping
12 ounces fresh raspberries, divided
1 tablespoon WATER
3 tablespoons white sugar
1 tablespoon cornstarch
1/4 cup WATER
Frosting
2 cups white chocolate chips
1 cup unsalted butter
5 cups confectioners’ sugar
2-3 tablespoons milk, or as needed
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.
Prepare Cake
Whisk TOGETHER cake flour, baking powder and salt.
In a separate bowl, whisk together egg whites and buttermilk.
Place the sugar in your mixer bowl and add the lemon zest. Rub the zest into the sugar with your fingers UNTIL moist and fragrant. Add the butter to the sugar mixture and beat at medium speed for 3 minutes, until very light.
With mixer on low, add one third of the flour mixture, then add half of the buttermilk mixture. Add half of the remaining dry ingredients, then the REST of the buttermilk mixture, and finally the remaining dry ingredients. Scrape down the bowl then beat on medium-high for 2 minutes to ensure it is thoroughly mixed and well aerated.
SPOON batter into prepared muffin cups, filling them about 2/3 full.
Bake in the preheated oven until cupcakes are very lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling.
Make the Filling:
Place 10 ounces of the raspberries, 1 tablespoon of WATER, and the white sugar in a food processor. Pulse several times to chop raspberries; blend until pureed, about 30 seconds.
Place cornstarch in a small bowl. Using a spoon, mix in a small amount of the water (5-6 drops), mixing to form a paste. Slowly drizzle in more water, mixing, adding water, mixing, etc, until all water has been added. Pour mixture into the raspberry mixture in the food processor and blend again until smooth.
Push the mixture through a sieve to remove the seeds, pressing AGAINST the mixture to be sure you get all the berry goodness.
Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5-10 minutes. Let the raspberry filling cool.
Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter.
Spoon about 1-2 teaspoons raspberry FILLING into each cupcake. Replace the top of the cupcake.
Make the Frosting
Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals UNTILchips begin to melt, about 1 minute. Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. Stir until chocolate is smooth and no more lumps remain.
Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. Beat in half the confectioners’ sugar, melted white chocolate chips, and milk until mixture is smooth and creamy.
Slowly beat in remaining confectioners’ sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time.
Spread or pipe the white chocolate frosting over the cupcakes to cover the raspberry filling and decorate the tops with remaining raspberries
Bron: amandascookin
Preheat oven to 350ºF/170ºC. Using a stand mixer, combine all dry ingredients (flour, sugar, baking powder, baking soda, and salt) and mix. Turn mixer to low and add eggs, vanilla, oil, water and buttermilk. Mix until combined. Line muffin/cupcake pan with liners and place a tablespoon of batter in the bottom of the well. Place a Ferraro Rocher in the center, and top with another tablespoon of batter. Repeat until all wells are filled and bake for 20 minutes. Allow to cool completely before frosting.
Source: Cookies, Cupcakes and Cardio
