SUENELLE SE KOLWYNTJIES

3kwart kop Kookwater
2 Etlp Kakao
1 Kop Koekmeel
1 Kop Suiker
1 tlp Bakpoeier
1 half tlp sout
Kwart kop Olie
4 Eiers (geskei)
1 tlp Vanielje
Rooi koekkleursel(gel kleursel werk die beste)

1 Voorverhit die oond tot 180’C .
2 Los kakao in kookwater op en voeg olie by
3 Sif koekmeel; bakpoeier en sout saam
4 Voeg olie mengsel eiergele saam kleursel en geursel meng goed.
5 Klits eierwitte styf.
6 Vou eierwitte by koekmengsel in.
7 Skep mengsel in voorbereide kolwyntjie pannetjies met papiertjies in.
8 Bak vir 13minute. Laat afkoel en versier met botterversiersel.

(Resep aangepas van Kook en Geniet resepteboek bl 137 Sjokoladekoek met olie)

Resep en foto verskaf: Suenell Liebenberg

G & T CUPCAKES

Makes: 12 cakes
Ingredients:

Cakes

1 ½ cups plain flour, sifted
¾ cup caster sugar
½ teaspoon salt
½ teaspoon baking powder
125g butter, room temperature
2 eggs, lightly beaten
¼ cup milk
2 tablespoons gin
Juice and zest of one lime
Icing
100g butter, room temperature
2 ¼ cups icing sugar, sifted
2 tablespoons gin
1-2 tablespoons lime juice
Method:

Preheat your oven to 180°C.
In the bowl of your stand mixer, or in a large bowl with a hand mixer, beat the butter and sugar until light and fluffy.
Reduce the speed of the mixer and add the lime juice and zest, milk, and gin. Add half of the beaten eggs and mix until just incorporated. Mix in the remaining egg and mix for another minute or two.
Using a large spatula, gently fold in the flour, salt and baking powder until the batter is just combined.
Distribute the batter into a lined muffin tray and bake for 15 to 20 minutes, or until lightly golden.
While the cakes are cooling, get started on the icing: beat the sugar until creamy, then add the rest of the ingredients and beat on high until the icing reaches the desired consistency.
Once the cakes have cooled completely, spread or pipe the icing on top. Place a thin wedge of lime on top if desired and serve.

Recipe posted by and photo of:  Annalize Hattingh
SOURCE:  oversixty.com

VANILLA CUPCAKES WITH COOKED ICING
Vanilla cupcakes. Makes 12
2 cups of all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup soft butter
3/4 cup sugar (add more if desired)
2 eggs
1 cup milk
1 teaspoon vanilla
Mix, divide into 12 paper cups. Bake in the oven for 18 mins @ 150C
Recipe : food.com
Icing:
1 cup milk
2 tablespoons all purpose flour
1 cup soft butter
1 cup white sugar
1 teaspoon vanilla
Whisk milk into flour in a small saucepan until smooth. Heat and stir until it boils and thickens. Cool throughly
Cream butter , sugar and vanilla in a bowl until light and fluffy . Add thickened milk. Beat until mixture resembles whipped cream.
Recipe : allrecipes.com
I found the icing getting soggy after the 2nd cupcake , so just pop the icing back into the fridge for a bit 😄👍🏻
PHOTO:  Mareli Dahl

PEARL’S CUPCAKES
3 cups cake flour
4 teaspoons baking powder
1 teaspoon salt
250 g magarine
1 ½ cups sugar
3 eggs
2 teaspoons vanilla essence
1 ½ cups milk

Preheat oven to 180ºC.  Grease muffin pans line with paper cups. Sift dry ingredients. Cream magarine and sugar and add egg 1 at a time while mixing. Add vanilla mix well. Add milk and creamed mixture to dry ingredients mix well. Spoon batter into paper cups until ¾ full. Bake for 10 to 15 minutes.  Ice as desired.
Source and photo: Pearl Willows

Icing recipe: http://www.foodloversrecipes.com/2014/09/heerlike-versiersel-op-die-stoof/

GIANT CUPCAKE
375 g self-raising flour
375 g castor sugar
3/4 teaspoon baking soda / bicarb
375 g unsalted butter, soft
6 large eggs
4.5 tablespoons milk
1 teaspoon vanilla
Sift together flour, caster sugar and baking soda.
Add the butter and eggs and mix with electric mixer for about 1 minute.
Add the milk and vanilla and make sure everything is well mixed.
The batter is on the stiff side, so don’t worry.
Pour the batter into the prepared pans and bake in a preheated oven at 170°C for about 40 – 45 minutes.
Remove from the oven and let the cake cool.
Butter icing was made from 300 g unsalted butter, 675 g icing sugar sifted, 4 tablespoons milk and 1 teaspoon vanilla, mixed together.
Note – cake is very tasty when enjoyed the same day, otherwise it is dry the next day.
Recipe: Jemma Wilson
Photo: Frances Smith

BUTTERFLY CUPCAKES
125 g butter
1 teaspoon vanilla
3/4 cup castor sugar
2 eggs
2 cups self-raising flour
pinch of salt
2/3 cup milk

Filling

1 1/4 cups cream
1/2 teaspoon vanilla
2 tablespoons confectioners ( icing ) sugar
extra for dusting

Preheat oven to 200 C . Beat butter , vanilla and sugar together in a bowl until light and fluffy . Add eggs one at a time , beating well after each addition .
Sif flour and salt together and add to creamed mixture alternately with milk . Stir until mixture is smooth and all ingredients are well combined .
Spoon about 1 tablespoon of mixture into each paper case or buttered patty pans . Bake in the oven for 15 minutes or until golden brown . Cool on a wire rack .
To make the filling , beat cream , vanilla and icing sugar together until thick .
When the cakes are cool , cut a slice from the top of each cake and spoon or pipe on a small amount of filling . Cut removed cake slice in half and arrange on top of cream to make butterfly wings . Dust with a little extra icing sugar
Foto: Petro Van Genderen en Annatjie Heydenrych

KAASKOEK KOLWYNTJIES
Maak 10 kolwyntjies.
Kors:
75 g Creamcrackers, fyngemaak
50 g ongesoute botter, gesmelt
Kaaskoek:
250 g roomkaas
1 eetlepel strooisuiker
1 teelepel vanilla
25 g groot marshmallows
Bolaag:
40 ml room
120 g sjokolade
ekstra marshmallows

Meng die fyn koekies met die gesmelte botter en druk die koekiekrummels onder in kolwyntjie papierkoppie vas.
Plaas dit in die vries vir so 15 minute.
Klits die roomkaas, strooisuiker en vanilla saam in ‘n mengbak.
Smelt die marshmallows in ‘n glasbak in die mikrogolf en vou dit in by die roomkaasmengsel.
Skep die roomkaasmengsel in elke koppie bo-op die koekiekors en vries weer so 15 minute.
Verhit die room en smelt die sjokolade daarin, dit vorm ‘n lekker dik ganache, laat dit afkoel.
Skep die ganache bo-op die kaaskoekmengsel en plaas terug in die vries vir so 15 minute.
Sny marshmallows in skywe en rangskik bo-op die kaaskoekies en brand dit met ‘n blaasvlam of smelt dit onder die rooster element van die oond tot die marshmallows bruin is. Laat afkoel en geniet.
Resep en foto: Frances Smith

MMOLEDI’S CUP CAKES

5 cups of flour
6 tsp baking powder
1 cup sugar
250g Rama margarine
2 eggs
1 cup fresh milk
1 cup amasi
1 tsp vanilla essence

Mix together and bake on 180c for 15 minutes in muffin pans

Recipe and photo: Mmoledi Lehlohonolo

EXTRA MOIST DARK CHOCOLATE CUPCAKES
1 cup sugar
1 cup brown sugar
1 and 3/4 cups flour
3/4 cup cocoa
1.5 tsp baking soda
1.5 tsp baking powder
1 tsp salt
2 eggs
1 cup milk
1/5 cup oil
2 tespoon vanilla
1 cup boiling water
Preheat oven to 180ºC
Sift dry ingredients in batter bowl or jug
Add eggs milk oil and vanilla
Beat for 2 minutes
Add boiling water
The batter is very runny. This is normal.
Pour into 24 cupcake liners.
Bake for 20 minutes

PEANUT BUTTER AND CREAM CHEESE ICING
1 container smooth cream cheese
120 ml smooth peanut butter
30 ml milk
5 ml vanilla
Powdered Sugar

The original recipe says 750 ml powdered sugar but I found that to be too sweet and would recommend using only half that amount depending on your taste preference
Source and photo: Carmen Hamman

SHERIF ALLIE CUPCAKES

Skei 6 eiers
Klits eier gele en 1 en halwe kop suiker tot romerig.
Gooi 1 koppie olie by en een koppie kookwater.
Gooi by 1 teel vanilla en klits goed. Sif 2 kop koekmeel en 4 teel bakpoeier en ‘n knippie sout. Klits goed en klits eier witte styf vou in gooi in pannetjies bak 20 min teen 180 grade celcius.

Bron: Elsabe Britz Vander Watt