ROSHAAN’S POUND CAKE-CUPCAKES

Ingredients

250g Stork Bake margarine
2cups of sugar
1/2 cup of oil
5 XL eggs
500g self raising flour
1 cup of milk
5ml baking powder
5ml essence, any essence

Method

Cream marg, sugar and oil together, thoroughly, for about 10/15 minutes, until mixture is almost white and creamy. Add the eggs and mix. Sift the dry ingredients and add to mixture, mixing thoroughly with a wooden spoon. Mix in milk and essence. Bake at 180 degrees for About 20 minutes, depending on the oven and the size of the cakes. Cupcakes obviously quicker than the bigger cakes
Recipe is very versatile and melts in your mouth… Enjoy!

RECIPE AND PHOTOS:  Roshaan Pather

FOR THE COLOURFUL CAKE
Divide the mixture into 6 equal portions and mix all different colours. Bake 6 round cakes. Pack it out in the table. Press 3 circles out of each cake, using 2 sizes of round cookie cutters. Interchange the colours of the 6 cakes using cream to seal the circles. Layer these different coloured layers with cream and decorate.

FOR THE ICING
Roshaan Pather
I use Meadowland cream. It’s a box of cream that you can buy by Makro. I mix it with either very thick custard, caramel, or youghurt.

ROOI FLUWEEL KOLWYNTJIES
125ml botter
375ml suiker
2 eiers
250ml karringmelk
30ml rooi koskleursel
5ml vanieljegeursel
7,5ml bakpoeier
15ml asyn
500ml koekmeel
85ml kakaopoeier
5ml sout
Voorverhit die oond 180c
Meng botter en Suiker tot lig
Voeg die eiers, karringmelk, kleursel en geursel by.
Meng bakpoeier en asyn by
Sif al die ander droe bestanddele by
Skep in holtes van pannetjies (half vol) en bak 20 – 25min
Versiersel – Wenresepte 3
250ml melk
75ml koekmeel
250ml botter
250ml strooisuiker
5ml vanieljegeursel
Meng melk en koekmeel goed en verhit dan tot kook punt laat 1 min kook terwyl roer.
Laat afkoel
Verroom botter en strooisuiker voeg melkpap en vanieljegeursel by! Klits goed
Ek het 120ml versiersuiker by gesit om hom biejie stywer te kry!!
Alles is lekker!! Ek persoonlik sal van n meer soeter versiersel hou! Maar ek gee hom 7/10
Weereens baie baie dankie julle! Ek Waardeer my geskenk!
Foto:  Benhet Niewenhuis
Bron:  Tannie Poppie

SNOWFLAKE’S CUPCAKES
125 g margarine
200 ml castor sugar (170 g)
5 ml vanilla essence
2 eggs
500 ml self-raising flour (280 g)
2 ml salt
200 ml milk
Cream margarine and sugar until smooth and creamy. Add essence and eggs, beating well after each addition. Fold in sifted flour and salt alternately with milk.
Spoon into paper cases until three quarters full. Bake in preheated oven at 200°C for 12 to 15 minutes.

Petré van Jaarsveldt: Hulle sê dat die beslag 24 maak, maar ek kry net 12 uit. Ek gebruik dalk ‘n bietjie groter pan. Ek bak dit teen 180°C vir 15 minute.

Photo and recipe posted by  Petré van Jaarsveldt
Second photo:  Sabrina Merli
Buttercream icing recipe: 90 gr softened butter 180 gr icing sugar 1 tsp vanilla essence, mix until comes together add a little milk if too thick add coloring if you wish a drop. Cut fondant icing in circles. First add thin layer of buttercream on cupcake then place circle of fondant and decorate with fondant flower.

NADIA SE RUNEBERG KOLWYNTJIES

Spesiaal vars gebak vanuit hier in Finland. Volgende week is dit die 5de Februarie dan is dit Runebergs dag hier. Ek sien op die webtuiste is daar al klaar ‘n resep, maar hierdie een het ander bestanddele in. Runeberg was ‘n digter hier in Finland. Hy het die sweedse weergawe van Finland se nationale lied geskryf. My man is mal oor die koek, so toe besluit ek om dit self te probeer bak.

Runebergs Tårta (Runeberg Kolwyntjies)
2 koppies meel
1 koppie gemmerkoekies, gekrummel
¾ koppie amandels, fyn gekap
1 teelepel bakpoeier
1 teelepel koeksoda
1 teelepel sout
2 teelepels lemoen zest
1 teelepel kardamom, fyn
1 teelepel amandel ekstrak
1 koppie botter
½ koppie suiker
1 koppie donker bruin suiker
2 eetlepels molasses
3 eiers, kamer temperatuur
½ koppie melk
½ koppie lemoensap

Meng die meel, gemmerkoekies, amandels, bakpoeier, koeksoda, sout, lemoen zest en kardamom saam.
In ‘n aparte bak meng die melk, lemoensap en amandel ekstrak saam.
In ‘n ander bak room die botter, witsuiker en bruinsuiker saam vir so 4-5min. Dan voeg die molasses by en dan die eiers, een vir een.
Voeg dan die droë en die nat bestanddele geleidelik by die botter mengsel. Bv. droog, nat, droog, nat…
Bak vir 25 – 35 min by 180ºC

Stroop:
1 koppie suiker
½ koppie water
Rum na smaak
Gooi al die bestanddele in ‘n sous potjie en smelt die suiker.
Wanneer die kolwyntjies uitkom, steek gatjies in en smeer van die stroop oor.
Versiering:

Raspberry konfyt
½ koppie versiersuiker
½ eetlepel melk (ek moes ‘n klein bietjie meer melk insit)
¼ teelepel amandel ekstrak

Meng die versiersuiker, melk en amandel ekstrak tot ‘n dik icing vorm.
Gebruik dadelik. Sit dit in ‘n sakkie om uit te pyp.
Sny ‘n klein gatjie in elke kolwyntjie en smeer meer stroop bo oor.
Skep dan so bietjie konfyt in elke gatjie.
Pyp dan van die icing rondom die konfyt.
Ek het so 23 kolwyntjies uitgekry.
Ingestuur deur: Nadia Thölix

JESSAMI SE VANILLA CUPCAKES
500 gr meel
500 gr strooisuiker
1 teelepel sout
4 teelepels bakpoeier
7 eiers geskei
2 koppies olie
1 koppie water
4 teelepels vanilla
250 gr maaskaas
750 gr icing sugar

Sif 6x saam meel, strooisuiker, sout en bakpoeier. Skei eiers.
Meng in meelmengsel olie, water en vanilla. Klits eierwit styf. Vou in meelmengsel.
Deel in kolwyntjie panne en bak by 180 grade C tot gaar, ongeveer 12 min.
Kan koek of cupcakes wees.
Icing kan wees maaskaas met icing gemeng, of karamel met peppermint crisp… waarvoor jy ook al lus is. Kan kakoa en koffie bysit, maar maak dan eiers en olie en water meer v koffie Of chocolate cakes
Source: Jessami Esterhuizen Kruger

AMANDA SE KLAM CUPCAKES
Room 250 ml suiker en 125 ml botter goed saam, klits 3 eiers 1 vir 1 by.
Voeg 5 ml vanilla by.
Sif 250 ml bruismeel by en voeg 125 ml gewone jogurt by (Nutriday werk lekker)klits deur.
Bak 20 min@160 ºC.
Ek het al duisende gebak van die. Altyd klam en sag en baie lekker.

RESEP:  Amanda Diamond

CHRISTMAS PUDDING CUPCAKES
Photo and recipe posted by Nikki H. Warwick
FOOD LOVERS RECIPES
It’s a quick and simple and maybe the lazy way:
1 packet (600 g) choc cupcake mixture. Mixed it as per the instructions.

To that I added:
1 teaspoon ground cinnamon
1 cup buttermilk
2 cups of Food Lovers festive cake mix
½ cup chopped cherries
dash of rum

For the frosting:
2 cups icings sugar
½ cup custard powder
caramel essence to flavour

Add boiling water to make paste. Drizzle over cupcakes. Enjoy! They are delish.
“I used a 600g mix. It made 24 cupcakes”.

NADINE SE KOLWYNTJIES
(Kry 12, verdubbel dan kry jy 24)
250 g bruismeel
250 g botter
250 g strooisuiker
¼ teelepel koeksoda
4 eiers
2 teelepels vanilla essence
3 eetlepels melk

Meng alles saam en bak kolwyntjies teen 170°C vir 20 min.

Versiersuiker:
300 g botter
675 g versiersuiker
4 eetlepels melk

Meng botter vir 4 minute.
Voeg versiersuiker by en meng twee minute.
Voeg melk by tot dit is soos wat jy daarvan hou.
Bron en foto: Nadine Nortier

BUTTERMILK RED VELVET CUPCAKES

1 1/4 cup cake flour
3/4 cup sugar
1/2 tsp cocoa
1/2 tsp bi carb
1/2 cup buttermilk
3/4 cup oil
1 extra large egg
1/2 tsp vinegar white
1 tblsp Moirs crimson red food colouring

Sift all dry ingredients.
Mix wet ingredients together.
Add to dry ingredients.
Mix well.
Fill in cupcake pans.
Bake in preheated oven 150 deg. 20 to 25 minutes.

For chocolate ones add in more cocoa nd omit red colour.
For vanilla omit cocoa and red colour.
They are really moist and delish
RECIPE AND PHOTO” Naeema Sujee

NADINES GIANT CUPCAKE
I baked this with my new silicone cupcake pan.
Cupcake:
250 g self-raising flour
½ teaspoon bicarbonate of soda
3 tablespoons cocoa powder
220 g caster sugar
220 ml vegetable oil
220 ml milk
3 medium eggs
3 tablespoons golden syrup
Mix all the ingredients well and bake in the cupcake pan for 45 minutes at 180ºC.
Make a chocolate cupcake holder in the mold with melted chocolate?
What you do is put the bottom part of the silicone giant cupcake pan in the fridge. Melt about 250 g of chocolate and let it cool as much as possible but still runny.
Pour about half of the chocolate into the cold pan. Turn the pan all the time until the inside is completely covered with chocolate. Place the pan in the fridge for about 20 minutes.
Melt the other half of the chocolate again, and repeat the process with the ice-cold mold that comes out of the fridge. Place back in the fridge for 20 minutes.
First pull the sides of the pan away from the chocolate and slowly peel the mold off the chocolate.
And now you have a large chocolate cupcake holder.
Recipe and photo:  Nadine Nortier