ICE CREAM CONE CUPCAKES
Brilliant idea for a children’s birthday party or alternatively a summery addition to an afternoon tea party!
These yummy treats are so quick and easy to make and they look so effective.
This recipe will make approx. 12 vanilla cupcake cones.
For the Cake:
150 g unsalted butter, softened or margarine
150 g caster sugar
150 g self raising flour
3 medium eggs
For the topping:
250 g unsalted butter, softened
500 g icing sugar
2 teaspoons Vanilla extract
3 to 4 tablespoons of milk

For the Decoration:
12 ice cream cone cups
A box of Cadbury’s Ice Cream Flakes
Dr. Oetker’s Soft Shimmer Pearls
For the best results it is better to bring the ingredients to room temperature before you begin.
Pre-heat your oven to 150 ºF and separate the Ice Cream Cone Cups and stand them in a deep cupcake tin.
Using a hand mixer on a medium setting, cream together the butter and caster sugar. Beat the eggs with a fork and slowly add to the mixture a little at a time.
You may need to add a spoonful of flour to stop the mixture from curdling.
Next fold the remaining flour into the mixture.
Using a dessert spoon, take one heaped spoonful per cone and divide the mixture in to your cupcake cones.
The mixture should come about half way up the cone case.
Carefully place the cones in to the oven for approximately 25 -30 minutes or until golden brown and spring back to the touch!
When the cakes are ready carefully remove them from the oven. Leave the cakes stood in the tin to cool for 5 minutes and then place on a wire rack.
Whilst the cupcake cones are cooling you can begin to make your butter cream topping.
Using a hand mixer, cream together your butter and icing sugar. Add 2 teaspoons of vanilla extract and add 1 tablespoon of milk at a time until you achieve a nice consistency for piping your butter cream.
I divided my butter cream into 2 separate bowls and mixed in a tiny amount of pink Sugar-Flair food colouring to one half of my butter cream to turn it pink!
Once your cakes have cooled, insert a large nozzle into a piping bag and fill with butter cream.
Starting at the outside edge of the cake, pipe a high swirl of butter cream by guiding the nozzle around the edge of the cone case, applying even pressure, circle around and around, on top of the previous layer below until you eventually end up at the centre.
To decorate, cut an ice cream sized 99′ flake in half and gently push into the butter cream. Hold the cake above a bowl and add the sprinkles!
And voila! There you have 12 delicious Ice cream cone cupcakes!
If you would prefer to make a chocolate sponge then simply substitute 2 level tablespoons of flour for 2 level tablespoons of cocoa powder.

Enjoy!
Rachel

NUTELLA CUPCAKES
This recipe will make around 24 cupcakes
1 ½ cups all purpose flour
1 ½ cups granulated sugar
¾ cups unsweetened cocoa powder
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
3 tablespoons vegetable oil
¾ cup buttermilk
¾ cup warm water
2 eggs
1 teaspoon vanilla extract
24 Ferraro Rochers

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.

Nutella Buttercream
1 cup unsalted butter, softened to room temperature
2 cups icing sugar
¾ cup Nutella
¾ tablespoons heavy cream or milk
2 teaspoons vanilla extract
In bowl of a stand mixer, cream butter until light and fluffy. Add icing sugar and combine. Add vanilla, Nutella and cream one tablespoon at a time
until desired consistency is reached.
Recipe: The cake lovers.com

MALVA PUDDING CUP CAKES
For the Cupcakes:
1 ½ cups sugar
2 tablespoons butter, melted
2 eggs
2 teaspoons lemon juice
2 tablespoons apricot jam
2 teaspoons baking powder
2 teaspoons baking soda
1 cup milk
2 ½ cups plain flour

For the sauce:
1 cup evaporated milk
1 cup sugar
½ cup butter
½ cup boiling water

For the Topping:
250 ml fresh cream, refrigerated
70 ml icing sugar
How to prepare:
Beat sugar and eggs and add the melted butter.
Add the lemon juice, jam baking soda and baking powder. Add the milk and the flour gradually.
Fill cupcake liners and bake at 180˚C for 20 minutes or until risen and slightly brown.
While the cupcakes are baking, mix the sauce ingredients over a low heat for two minutes or until the sugar is dissolved.
When the cupcakes are ready, poke a hole in each and pour 1 tablespoon of sauce over each one.
Return to the oven for 2 minutes and then remove and allow to cool completely.
Make sure that the cream for the topping is very cold and combine with the icing until a soft form peaks. Spoon on top of each cupcake and serve.
Recipe posted by Nicolette Fick
Foto:  Nicolette Fick
Note from Nicolette:
Tip 1 from me:
use Muffin liners or only fill your cupcake liners one third so that the edge of the liner is higher than the cake after it has baked. That would make it much easier to pour the sauce and get it on the cupcake and not running over the sides.
Tip 2 :
if you bake cupcakes no higher than 160°C (150°C fan), you will always get a flat topped cupcake

LEMOEN CUPCAKES
2 cups all-purpose flour
½ teaspoon salt
3 teaspoons baking powder
1 ½ cups superfine sugar
½ cup milk
125 ml plain yoghurt
juice of two juicy oranges plus the grated zest
½ cup vegetable oil
½ cup melted butter/marg
3 eggs, beaten

Icing:
6 tablespoons butter, softened
2 cups icing sugar
2 tablespoons orange juice
1 teaspoon vanilla essence
1 teaspoon grated orange zest

Preheat oven to 350ºF (175 ºC). Place cupcake paper holders in cupcake/muffin pan.
In a measuring jug, combine milk, yoghurt, orange juice, oil, melted marg., beaten eggs, and orange zest. Set aside.
Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.
Divide batter into prepared paper cups. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool.
To make Orange Butter Icing:
Cream butter until smooth. Gradually beat in icing sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.
Recipe yields 20 cupcakes.
Recipe posted and photo: Louise Groenewald

SJOKOLADE KOLWYNTJIES MET KOFFIE SMAKIE
FOTO EN RESEP: Ingrid Lubbe
FOOD LOVERS RECIPES
Bedien: 12
1 koppie meel
1 koppie strooisuiker
½ koppie kokoa
1 teelepel bakpoeier
½ teelepel koeksoda
½ teelepel sout
½ teelepel “hazelnut grained koffie(Woolworths)” (of enige ander espresso poeier)
½ koppie melk
¼ koppie olie
1 eier
½ teelepel vanilla extract
½ koppie kookwater

Verhit oond op 160º C.
Spuit die kolwyntjie pannetjie liggies en sit die kolwyntjie koppies in die kolwyntjie pannetjie.
Gooi saam die meel, strooi suiker, cocoa, bakpoeier, koeksoda, sout en hazelnut grained koffie in n groot bak. Klits dit liggies totdat dit mooi gemeng is.
Voeg die melk, olie, eiers en vanilla by die meel mengsel en klits op ‘n middelmatige spoed tot dit mooi gemeng is. Sit die klitser dan op ‘n lae spoed en gooi die kookwater versigitg by die mengsel. Klits dan die mengsel op ‘n hoë spoed vir 1 minuut om lug in die mengsel te sit. (DIE DEEG IS HEELWAT MEER LOPERIG AS GEWONE KOLWYNTJIES
Deel die deeg op in die kolwyntjie pannetjies, elkeen so ¾ vol.
Sit in die oond en bak vir 12-15 minute of tot dit gaar is en jy ‘n tandestokkie in die middel kan steek en hy skoon uit kom.
Haal uit die oond uit en laat dit heeltemal af koel.
Maak dan die versiersel soos die onderstaande instruksies.
SJOKOLADE VERSIERSEL
1½ koppies botter (kamer temperatuur)
1 koppie cocoa
5 koppies versiersuiker
½ koppie melk
2 teelepels vanilla extract
½ teelepel “hazelnut grained koffie poeier” (of enige ander espresso poeier)

Sif die cocoa in ‘n groot bak om ontslae te raak van enige klonte.
Room die botter in ‘n aparte bak, en gooi dan die cocoa by en klits tot dit mooi gemeng is.
Gooi die versiersuiker en melk by die mengsel soos volg: 1 koppie versiersuiker en dan ‘n eetlepel melk en meng dan vir ‘n minuut, dan weer 1 koppie versiersuiker en ‘n eetlepel melk tot al die versiersuiker en melk bygevoeg is.
Gooi dan die vanilla extract en hazelnut koffie poeier by en meng goed.
As die versiersuiker te droog is, gooi gelydelik bietjies melk by, en as dit te pap is gooi nog versiersuiker by.

Om die 2 verskillende versiersels te maak:
Halveer die resep vir die sjokolade versiersel.
Vir die blou versiersel maak die helfde van die sjokolade versiersel soos bo, maar vervang die cocoa en hazelnut koffie poeier met versiersuiker, en gooi so eetlepel voedselkleursel by (of meer as jy ‘n donkerder blou skakering soek.
Gebruik 2 versiersakke (medium) en maak een vol met die sjokolade versiersel en die ander een met die blou versiersel, plaas dan altwee parallel binne in ‘n groot versiersak met ‘n groot tuit. Druk die spuit sak aan die begin eers uit in ‘n ander bakkie totdat jy sien altwee kleure kom nou gelyk uit en versier dan die kolwyntjies.

Die kolwyntjies is vreeslik sag en klam en die versiersel het ‘n heerlike sjokolade smaak!

MOLTEN CHOCOLATE BABYCAKES
Serves: 6
These are the acceptable face of culinary cute: their intensity guarantees the triumph of chic over prettiness. And, what’s more, they’re easy to make. You can make the mixture up a few hours in advance and put it ready and waiting in the prepared tins in the fridge until you want to cook them, which must be at the moment you’re ready to eat them. You might think that preparing the tins sounds fiddly, but in fact the job is just demanding enough to make one feel uncharacteristically competent in a Blue Peter kind of a way, but not so much that any actual dexterity is required.

50 g soft unsalted butter (plus more for greasing)
350 g best dark chocolate
150 g caster sugar
4 large eggs (beaten with pinch of salt)
1 teaspoon vanilla extract
50 g plain flour (or Italian 00)

You will need 6 individual pudding moulds or ramekins, buttered.

Unless you are making these up in advance, preheat the oven to 200ºC/gas mark 6/400ºF, putting in a baking sheet at the same time. Lay 3 of the moulds on a sheet of doubled baking parchment. Draw round them, remove, and then cut out the discs as marked. Press them all into the base of the tins.
Melt the chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter.
Divide the batter between the 6 moulds, quickly whip the baking sheet out of the oven, arrange the little tins on it and replace in the oven.
Cook for 10-12 minutes (the extra 2 minutes will be needed if the puddings are fridge-cold when you start) and as soon as you take them out of the oven, tip out these luscious babycakes onto small plates or shallow bowls.
Serve these with whipped double cream, the same unwhipped in a jug, creme fraiche, creme anglaise or ice cream.
Recipe:  Nigella Lawson recipes
Photo: Petro Borchard
Ek het hierdie al ‘n paar keer gemaak. Die geheim is die tyd in die oond – ‘n minuut te lank en dis net plain chocolate koek – ‘n Baie lekker een, maar maak maar ‘n proeflopie voor die tyd met 1 of 2 bakkies in die oond en kyk hoe die oppervlak lyk wanneer dit reg is, dan kan jy met die vol resep beter beheer uitoefen. Dit is regtig lekker.

MAKES
15
ACTIVE TIME
20 min.
TOTAL TIME
4 hr. 40 min. Includes four hours chill time
INGREDIENTS

For the Crust:
1 cup graham cracker crumbs
¼ cup unsalted butter, melted
1 Tbsp sugar
For the Filling:
2 (8-oz) packages 1/3 less-fat cream cheese
⅔ cup sugar
1 Tbsp cornstarch
½ cup seedless strawberry jam
¼ tsp salt
1 tsp vanilla
5 drops red food coloring
2 eggs
2 (5.3-oz) containers strawberry Greek yogurt
Topping :
1 cup fat-free whipped cream or whipped topping
15 strawberries
DIRECTIONS

For the Crust:
Preheat oven to 325 degrees. Place foil liners in standard size muffin/cupcake pans.

Combine graham cracker crumbs, melted butter, and sugar. Press 1 Tbsp of the mixture into each liner.

For the Filling:
Beat cream cheese with cornstarch, sugar, and salt until light and fluffy. Add strawberry jam, vanilla, and food coloring. Mix until combined. Add eggs one at a time mixing well after each addition. Mix in Greek yogurt.

Pour cheesecake mixture over crusts. Fill each liner nearly to the top. Bake for 20-22 minutes until the edges are set but the center remains wobbly.

Cool in pans for 30 minutes. Remove to wire rack. Cool completely. Chill at least four hours before serving. Top with light whipped cream and Strawberries.

COOK’S NOTE

You should allow all of your ingredients to come to room temperature before preparing cheesecake batter.

Bron: By LAURIE FARMER
Magda Helberg

RED VELVET CHOCOMINT CUPCAKES
Heerlik, maar my Rolo’s het so te se weg gebak! Maar dit smaak hemels!
One packet Snowflake Chocomint Muffin Mix
3 Large Eggs
Half a cup Mayonnaise (to replace the oil)
200 ml 2% Milk
One bottle Moir’s Crimson Pink Food Colouring
12 x Rolo Sweets

Mix according to packets instructions, except that you also add the milk and food colouring and mix well with blender.
Put a tablespoon into each prepared muffin-sized cases, inside a muffin tray to retain shape.
Place a Rolo sweet on top of each.
Top with rest of muffin mix (will fill up the cases almost to the top – just do it!).
Bake in a pre-heated oven at 180°C for 30 minutes (or 20 to 25 minutes if you leave out the Rolo’s). Top with caramel beaten with a bit of milk.
BRON- Theresa Eloise Prince Partridge

CUPCAKE TORINKIE
Bak cupcakes met:
1 koppie koekmeel
1 koppie strooisuiker
½ koppie olie
½ koppie water
2 teelepels bakpoeier
4 groot eiers geskei
3 eeetlepels kakao
¼ teelepel sout
1 teelepel vanilla geursel

Sif die droe bestanddele saam (ek hou my droe bestanddele altyd klaar afgemeet in ‘n ziplock sakkie in die vrieskas (iets soos my eie bokskoek he he he)
Klits die olie, eiergeel en water saam tot skuimerig.
Voeg die vanilla by.
Voeg die droe bestanddele by en klits vir ten minste 4 minute.
Klits die eierwit styf en roer by die mengsel

Bak die cupcakes in die cupcake maker of in die oond in silikon bakkies, want jy gaan die cupcakes uit die bakkies verwyder.

Maak ‘n basiese sjokolade versiersel:

4 eetlepels kakao
50 ml kookwater
1 teelepel vanilla
400 g versiersuiker
2 eetlepels botter / margarien

Meng die kakao met die kookwater om ‘n dik pasta te maak. (moenie nou proe nie, dis sleg!! )
Meng die botter / margarien deur die mengsel
Meng die versiersuiker baie deeglik deur die mengsel.

Neem 2 cup cakes en plak dit opmekaar vas met versiersuiker.
Smeer versiersuiker rondom die 2 cup cakes
Plak kit kat stafies rondom vas
Gooi aarbeiroom in die holte bo en versier met maltesers

BRON- Corne Liebenberg

SJOKOLADEDOPPIES MET ROMERIGE SJOKOLADEVULSEL
DOPPIES:
150 g donker sjokolade, in stukkies gebreek
Sowat 20 klein papierdoppies

VULSEL:
250 g donker sjokolade, in stukkies gebreek
60 g botter
175 ml room
5 ml brandewyn
Plaas die sjokolade-stukkies in’n glasbak en mikrogolf 1-2 minute lank of tot die sjokolade gesmelt is. Roer na elke 30 sekondes met’n draadklitser, want die sjokolade hou sy vorm al het dit reeds begin smelt. Moet ook nie te lank mikrogolf nie, dan skroei die sjokolade.
Verf die binnekant van die papierdoppies met gesmelte sjokolade (met verfkwas) en plaas in die yskas om te stol – as jy dit oornag in die yskas kan laat, is dit selfs nog beter, want dan trek die papier makliker af.
Trek die papier versigtig af – pasop dat die sjokolade nie breek nie.
Plaas die sjokolade, botter en room vir die vulsel in ‘n glasbak en mikrogolf tot die mengsel gesmelt is, sowat 2 minute lank. Roer elke 30 sekondes. Voeg die brandewyn by, roer goed en plaas in die yskas totdat dit begin verdik – minstens ‘n uur.
Vul ‘n spuitsak met die vulsel. Spuit in doppies en verkoel tot net voor bediening.
Resep en foto: Judy Bester