BAR-ONE CUPCAKES
42 g butter
85 g dark brown sugar
1 egg, separated
60 g dark chocolate
125 ml (½ cup) cake flour
2 ml (½ teaspoon) baking powder
2 ml (½ teaspoon) bicarbonate of soda
pinch of salt
125 ml (½ cup) milk
50 g currants

ICING:
200 g Bar-One chocolate, sliced
225 g butter
15 ml (1 tablespoon) milk
500 ml (2 cups) icing sugar
extra Bar-One chocolate to decorate

Preheat the oven to 180 °C. Line a cupcake baking tin with paper cases.
Cream the butter and brown sugar together in a mixing bowl. Add the egg yolk, beating until well blended. Melt the chocolate carefully in the microwave and add to the butter mixture.
Sift the flour, baking powder, bicarbonate of soda and salt into the butter mixture. Pour the milk in and mix until a smooth batter forms. Stir in the currants.
Whisk the egg white until soft peaks form. Using a spatula, fold into the batter.
Fill the cupcake cases to two-thirds and bake for 25 minutes or until cooked through. Leave to cool completely.

Icing:
Melt the sliced Bar-One chocolate and mix in the butter and milk. Sift in the icing sugar and beat until thick and smooth. Place in a piping bag and ice the cupcakes.
Place pieces of Bar-One chocolate on top.
Recipe posted by Amanda Conradie

WHITE CUPCAKES
Photo: Almarie Troskie
FOOD LOVERS RECIPES
My skoonma het die resep gekry op die groep ek post net om te wys hoe maklik en lekker kom hul uit, ‘n droom cupcake, ek het net botter versiersel gemaak.
2de foto: Anne Smith – my kleindogter van 10 jr het die cupcakes gebak en versier waarvan ons die week die resep gekry het. Dis heerlik.

Makes 24
2 ½ cups all-purpose flour
1 1/3 cups granulated sugar
1 teaspoon baking soda
1 teaspoon kosher salt
1 ½ cups buttermilk
1 cup oil
2 egg whites
1 teaspoon almond extract

Preheat the oven to 180°C and line a cupcake pan with papers.
Place the flour, sugar, baking soda, and salt in a large bowl and whisk to combine. Place the buttermilk, oil, egg whites, and almond extract in a large measuring cup, and stir together. Pour the liquid ingredients into the dry, and mix on low speed until smooth (about 90 seconds to 2 minutes). Fill the cupcake papers about 2/3 full with batter.
Bake for 16-20 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean or with a few moist crumbs. Cool completely, then top with Swiss meringue buttercream and garnish with nonpareils and sugar pearls.

MIKROGOLF KOEKIE CUPS
Maak 72 klein koekie cups
1 ½ koppie koekmeel
1 koppie strooisuiker
knippie sout
2 eiers
1 koppie melk
½ koppie gesmelte botter
2 teelepel bakpoeier
5 ml vanilla

Sif droë bestanddele saam.
Klits suiker, eiers, botter en melk saam.
Voeg vanilla by.
Meng goed saam.
Skep net 1 teelepel vol in elke koppie anders rys dit te veel uit en loop oor.
Bak 6 koekies op ‘n slag vir 1 min op hoog.
Koel af en versier.
Foto en resep:  Hannetjie Bezuidenhout

KIKKER CUPCAKES BIETJIE OP
Vir wanneer gaste onverwags opdaag vir tee.
10 kolwyntjies, gekoop of reeds gebak
kersies en stroop
sjokolade met neute, fyngekap
bietjie melk
¾ koppie room
½ pakkie karamel kitspoeding
1 blik heel aarbei

Hol die kolwyntjies uit met ‘n koekiedrukker.
Kap die kersies fyn en pak onder in elke gaatjie.
Giet ‘n teelepel kersiestroop oor die kersies.
Smelt die sjokokade saam met ‘n bietjie melk en skep dit bo-op die kersies.
Klits die room en karamel kitspoeding tot romerig, en spuit dit in elke holte, asook om die rand.
Plaas ‘n aarbei in die middel en spuit van die karamel-room rondom die aarbei.

Dit is hoekom ek altyd muffins en kolwyntjies in die vrieskas het. Om te ontdooi, het ek dit buite gesit met die wrap om, was seker om en by ‘n halfuur.
Kan ook vir ‘n paar sekondes in die mikrogolfoond ontdooi word.
Foto en idee:  Petré van Jaarsveld

VANILLA CUPCAKE WITH STRAWBERRY CREAM CHEESE FROSTING
Frosting:
1 tub cream cheese
¾ cup cream
½ cup sugar
1 teaspoon vanilla pod
1/8 teaspoon salt
Few drops of strawberry flavoring

Beat cream until thick.
Add salt, sugar, vanilla pod beat.
Add cream cheese and strawberry flavor.
Beat until well blended.
Pipe on cupcake and decorate.

Vanilla cupcake:
2 cups cake flour
4 eggs
2 cups sugar
1 cup milk
½ cup oil
2 teaspoon baking powder
pinch salt
1 teaspoon vanilla essence

Beat eggs and sugar for 15 minutes.
Boil milk and oil and let it cool down.
Hand blend. Sift the flour and salt and add the milk/oil and vanilla essence. Sift the baking powder and mix until blended. Don’t over mix. Put in cupcake holders. Bake in pre-heated oven at 180ºC for 15 min. Depending on stove. Test with cake spike.
Photo and recipe posted by Angela De Roubaix

PAAS KOLWYNTJIES
Gebak vir die kleintjies – 12 kolwyntjies – lekker sagte cupcake
125 g margarien, kamer temperateur
150 ml strooisuiker
2 eiers
5 ml vanielje geursel
250 ml bruismeel
30 ml melk

Voorverhit oond tot 180 grade C.
Klits margarien en strooisuiker tot liggeel en dik.
Voeg eiers een vir een by en klits goed na elke byvoeging.
Roer vanielje by.
Voeg meel en melk om die beurt by, meng goed.
Skep in vormpies en bak 12-15 minute.
Versier soos verkies.
Resep en foto: Martie Grobler

EASY CUPCAKES
Makes 24 cupcakes
My daughter has a cake sale on, so I helped her make these easy cupcakes. They fun and easy and taste very delicious too.
250 g butter
3 cups of cake flour
1 ½ cups of sugar
2 eggs
4 teaspoons of baking powder
1 teaspoon vanilla essence
1 cup of milk

Sift flour and baking powder together and place into your mixing bowl.
Add rest of the ingredients and use an electric beater and beat for 3 to 5 minutes until everything is combines and you have a smooth consistency.
Line your muffin pan with paper cups. Pour ¼ cup of the mixture in each and bake at 180 degrees for 25 minutes.

For the icing
2 egg whites
¾ cups of coconut
½ cup of castor sugar
few drops of pink or any other colour you prefer

Whisk egg whites until stiff.
Fold in the sugar, coconut and food colour.
Place on each baked cupcake.
Finally put back in your cool oven (Switched off) for 5 minutes to let the frosting set.
Photo and recipe posted by Yasmeen Ibrahim

SWYMELLEKKER SJOKOLADEKOLWNTJIES
500 ml suiker
430 ml koekmeel
180 ml kakaopoeier
7 ml bakpoeier
7 ml koeksoda
‘n knypie sout
2 eiers liggies geklop
250 ml melk
125 ml sonneblomolie
10 ml vanieljegeursel
250 ml kookwater

Kul-ganache
100 g plak donkersjokolade
396 g blikkie karamelkondensmelk

Voorverhit die oond tot 180°C.
Spuit kolwyntjiepan.
Sit die suiker, meel, kakao, bakpoeier, koeksoda en sout saam in ‘n groot mengbak.
Meng die eiers, melk, olie en vanieljegeursel en voeg dit by die droë bestanddele.
Meng vir 2 min met elektriese klitser.
Roer die water by.
Gooi in voorbereide kolwyntjiepan.
Bak vir 30 min of tot toetspen moet skoon uitkom.

Kul-ganache
Smelt die sokolade en meng met karamelkondensmelk.
Skep die ganache in ‘n spuitsak en spuit oor die afgekoelde kolwntjies.
Foto: Benhet Nieuwenhuis

PEPERMINT EN “CHOC CHIP” CUPCAKES
140 g koekmeel
185 g strooisuiker
30 g kakao
40 g sjokolade skyfies
½ teelepel koeksoda
¼ teelepel sout
125 g karringmelk
120 ml koffie, afgekoel
100 ml olie
1 groot eier
¼ teelepel peppermint ekstrak

Sif droë bestanddele saam en roer die sjokolade skyfies by. Klits nat bestanddele saam.
Voeg die droë bestanddele by die nat bestanddele en klits deur. Skep in 12 cupcake houers en bak by 160°C vir 22-25 min.

Versiersel:
150 g sagte ongesoute botter
340 g gesifte versiersuiker
3 eetlepels melk
¼ teelepels peppermint ekstrak
75 g sjokolade, gesmelt en afhekoel.
Groen kleursel
Sjokolade sprinkels

Klits die botter tot bleek en voeg die versiersuiker by. Meng die melk en die peppermint by. Deel in 2 dele. Deel 1 – Sit groen kleursel by asook sjokolade sprinkels. Deel 2 – Meng gesmelte sjokolade in versiersuiker en bietjie bruin kleursel indien nodig. Sit die 2 dele langs mekaar in ‘n spuitsak en spuit rosette bo-op die cupcake. Sprinkel sprinkels oor.
Foto: Frances Smith

CUPCAKES WITH MARSHMALLOW FLUFF (ouma se olie koek)
2 koppies koekmeel
2 koppies suiker
1 teelepel bakpoeier
1 teelepel sout
1 ½ teelepel koeksoda
½ koppie cocao
½ koppie olie
1 ½ koppie melk
3 eiers
1 teelepel vanilla geursel
¼ koppie asyn

Sif droë bestanddele saam, voeg melk en olie by. Klop vir omtrent 2 min. Klits eiers een vir een by. Voeg asyn en geursel by. Bak vir 25 tot 35 min by 180ºC, afhangende van die grootte van jou koek/cupcakes.

Marshmallow fluff:
10 groot malvalekker
2 eetlepels stroop
1 eetlepel vars room
Smelt saam in dubbel koker. Roer omtrent ‘n eetlepel vars room by. Hou dit warm terwyl jy cupcakes vul.
Maak ‘n holtetjie in die cupcakes en spuit bietjie marshmallow fluff in. Sit die uitgeholde stukkie koek terug en versier soos jy wil.😀
Foto: Natatia Gouws