LORRAINES GIANT CUPCAKE
I have doubled this recipe wasn’t sure if it would have been enough for the giant cupcake tins had some left so made some cupcakes as well.
Preheat the oven to 190c/170c.
170g unsalted sorted butter not melted,
170g caster sugar,
115g self-raising flour,
3 large eggs,
55g cocoa powder,not drinking chocolate
and a pinch of salt.
put butter and sugar in a bowl and mix until creamy and light in colour, using a spoon, hand held mixer or freestanding mixer.Sieve the cocoa,flour and salt into a bowl and crack one egg into a cup.Stiring all time,add the egg and a third of the flour mixture into the sugar and butter,add the second egg and third of the flour and ad the last egg and flour mixture into the butter and sugar. You should have a smooth thick batter.Put batter in tins,spread with a knife and bake,this recipe is for 2 20cm cake tins and bake for 25 minutes. Cool in pans for 10 min then turn them out and cool completely.

This is the tin I used,
For the icing made a white chocolate buttercream I doubled this amount and used it for the cupcakes as well
175g unsalted butter.
300g icing sugar sifted and
seeds from 1 vanilla pod you can just use about 2 tsp. vanilla essence,
100g white chocolate melted and cooled totally.
Beat all together until light and fluffy then ad the chocolate and beat a bit more till smooth and glossy.I then levelled both off the cakes with a sharp knife turned the bottom one upside down on a cake board and cake crumb it this is just a thin layer over the cake so that the fondant can stick. Leave it in the fridge for about an hour.Roll out your fondant and cover the bottom part that’s been in the fridge smooth with a cake smoother turn it over onto a covered cake board and spread some more buttercream over level and then place the top peace on top pipe buttercream with desired nozzle over by starting around the edges in a circle working your way up to the top.Decorate how you like flowers, glitter etc.

Recipe and photo  Lorraine Mountford

VANILLA GIANT CUPCAKE

Ingredients:
375g butter, softened
375g caster sugar
6 eggs, large
2 tsp vanilla extract
375g self-raising flour
3 tbsps milk

Prep your tin – a really good grease in all the folds and shapes and a circle of baking paper in the bottom of the base section.

Preheat the oven to 140c (fan)/160c/Gas Mark 3. A cooler oven and a slightly longer bake time stops the cake from developing a deep dark crust.

Cream together the butter and sugar until super light and fluffy.

Beat in the vanilla extract followed by the eggs, one at a time getting the mixture back to light and fluffy after each one.

Fold in the flour followed by the milk.

Fill the giant cupcake tin, top first filling it to just about 2cm short of the rim of the tin.

Add the remaining mixture to the base section, roughly levelling with the back of spoon – this section will sit about 2.5cm short of the top of the tin.

Bake in the oven for 1hr 10 mins – 1 hr 15 minutes, checking that the centre of the base is cooked through fully by inserting a skewer.

Remove from the oven and allow to cool for 25 minutes in the tin. It’s important to let the structure of the cake start to firm up before you attempt to get it out of the tin, 25 minutes is just about right. Don’t leave it to cool fully in the tin otherwise not only will is start to sweat it will also glue itself in there completely!

To turn them out after 25 minutes set a cooling rack on the top of the tin and flip them over together. Give them a sharp tap on the worksurface to release the cakes and then gently lift the tin away.

If they haven’t both released another sharp tap should just do the trick and the cakes will come away cleanly.

Allow the cakes to cool fully on the wire rack before trimming off any domed excess and using as you so wish!

http://www.thepinkwhisk.co.uk/2013/04/vanilla-giant-cupcake-recipe.html
2nd photo:  Justataste.com

ISABEL SE BESTE SPONSKOEK
Die maklikste en heerlike sponskoek ooit
6 eiers geskei. Klits wit styf n meng half koppie suiker in. Klits eiergeel met half koppie suiker in ander bak. Roer die 2 mengsels saam en dan roer jy 1 kop koekmeel en 1 teelepel bakpoeier in. Gooi uit in gesmeerde of gespuite koekpan en bak net so 15 tot 20 minute teen 180 grade C tot gaar.
Flop nooit. En rys baie hoog. Beste reseppie ooit. Veerligte koek ook.
bak sommer cupcakes ook van die beslag. Een beslag maak so 24 cupcakes.

RESEP:  Isabel Labuschagne

APPELKOOSKOLWYNTJIES
300 g bruismeel
150 g strooisuiker
knippie sout
6 eetlepels olie
1 groot eier
250 ml karringmelk
1 teelepel vanilla geursel
1 blik halwe appelkose
appelkooskonfyt
2 teelepels botter, gesmelt
kaneelsuiker
Voorverhit die oond tot 180°C en spuit ‘n kolwyntjiepan met kleefwerende sproei of gebruik papierkoppies.
Sif die meel in ‘n mengbak en voeg dan die suiker en sout by.
Klits die olie, eier, karringmelk en vanilla geursel saam.
Voeg die vloeistofmengsel by die droë bestanddele en roer tot die beslag net-net gemeng is.
Skep ‘n lepelvol van die mengsel in die kolwyntjiepannetjie en maak ‘n holte in die middel.
Vul die holte met ‘n teelepel appelkooskonfyt en ‘n halwe appelkoos en bedek met nog beslag.
Bak die kolwyntjies in die voorverhitte oond vir 12 – 15 minute.
Laat effens afkoel, verf met gesmelte botter en sprinkel kaneelsuiker oor. Bedien warm.
Bron: RSG

GIN AND TONIC CUPCAKES
We love this adults-only treat that’s deliciously fresh and very sophisticated. You can leave the gin out, if desired, (or substitute it for vodka if that’s more your style), we just like having these cocktail cakes to serve after dinner, or at a birthday.

Makes: 12 cakes

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

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.

SOURCE: oversixty.com.au

ELBIE SE KOLWYNTJIES MET GEKOOKTE VERSIERSEL
72 cupcakes
500 ml suiker
375 ml water
8 eiers geskei
170 ml kookolie
10 ml vanilla
850 ml koekmeel
40 ml bakpoeier
2.5 ml sout

Klits die suiker, water en eiergele baie goed tot lig en skuimerig.
Klits die Kookolie en vanilla by.
Meng die meel, bakpoeier en sout in.
Klits die eierwitte styf en vou in.

Skep in die kolwyntjiepapiertjies en bak 15 minute by 180ºC.
Laat heeltemal afkoel.

VERSIERSEL:   Ek het die versiersel 3 x gemaak vir 72 koekies!
meng 250 ml melk
90 ml koekmeel
150 ml suiker tot baie glad.
Verhit tot dik en gaar terwyl jy die heeltyd roer.
Laat HEELTEMAL koud word.
Klop 250 g wit margarien tot baie lig.
Klop die afgekoelde melkmengsel bietjies gewys by.
Klits baie goed en versier die koekies
Resep en foto:  Elbie van den Berg

JANIE SE 5 MINUTE NUTELLA KOLWYNTJIES

Lewer 12 kolwyntjies
1 houer Nutella (350g)
1 kop koekmeel (250ml)
3 eiers
Meng als saam en skep in gesmeerde kolwyntjiepan. Bak vir 20-25min in 180 grade oond.
Voordat jy die Nutella-bottel uitgelek het, is die kolwyntjies reg!!

Foto en resep:  Janie du Plessis

WATERMELON CUPCAKES
165 gm butter–room temperature
3/4 cup caster sugar
3 eggs
2 tsp vanilla
1 tsp red gel colour
1 and a 1/4 cups , sifted selfraising flour
1/2 cup sour cream
1/2 cup choc chips ( preferably mini ones).
Pre heat oven to 180 ºC. Place 18 cupcake liners in 2 x 12 cup muffin pans.
Beat butter and sugar until light and fluffy. Add eggs, one at a time, until combined. Add vanilla and red gel colour and mix well. Now add flour and sour cream, alternating with each, a little at a time. Mix very well until all the mixture is well combined. Stir through choc chips. Fill pans 3/4 full and bake for 18 mins. Cool, then frost.
Buttercream frosting:
250 gms butter–room temperature
500 gms icing sugar–sieved
1 tsp vanilla
2 tsp milk
Green food coloring.

In a mixer, beat butter until almost white. Add icing sugar, a little at a time, adding vanilla and milk, as you go. Mix very well, on med/high speed, until soft and creamy. Add green food colouring to you desired colour. Place in piping bag and decorate as above.
Recipe/photo’s:  Rochelle Kearns

ELSIE SE KOLWYNTJIES
Lewer 24 kolwyntjies
Klits saam tot lig en donsig:
4 ekstra groot eiers
1 ¾ koppie suiker
5 ml vanilla geursel
Sif saam en meng met die suikermengsel:
2 koppies koekmeel
10 ml bakpoeier
¼ teelepel sout
Voeg die volgende by en meng goed:
1 koppie warm water (nie kook water)
½ koppie kookolie
Spuit kolwyntjie papierkoppies liggies met kleefwerende kossproei en skep ¾ vol beslag.
Bak in ‘n voorverhitte oond by 160ºC – 180ºC vir 12 – 14 min tot gaar en ligbruin.
Versiersel:
250 g wit “Woodenspoon” margarien
2 – 3 eetlepels suurlemoensap
4 koppies gesifte versiersuiker
Klits die margarine goed, voeg res van die bestanddele by en klits goed.
Kleur die versiersel na jou eie keuse of gebruik net so.
Nota – Ek gebruik “Lavender” sprinkels want die “Violet” is te donker en meer blou. Die kleursel wat ek gebruik se kleur is “Orchid Maauve” wat ‘n poeierkleursel is van Rolkem. Die twee kleure is perfek vir my. Onthou as jy die poeierkleursel gebruik, moet jy die versiersel so ‘n halfuur laat staan, want dit verdonker na ‘n ruk.
Resep en foto: Elsie Slabbert

DIRK SE KOLWYNTJIES
1 ½ koppies meel
3 teelepesl bakpoeier
mespunt sout
1 koppie wit suiker
3 groot eiers, kamer tempratuur
1 teelepel vanilla geursel
3 eetlepels botter, gesmelt
1 koppie melk
Voorverhit oond tot 180ºC.
Voeg die droë bestanddele bymekaar en skud die mengsel so bietjie, moenie sif nie.
Klits eiers en suiker saam tot romerig, voeg die vanilla by en klits deur.
Voeg die melk en gesmelte botter saam en verhit so bietjie, meng saam met eier en suikermengsel.
Vou die nat bestanddele by droë bestanddele in en meng tot glad.
Skep die beslag in kolwyntjie koppies, ongeveer ¾ vol0
Bak vir 10 tot 15 minute in die voorverhitte oond.
Foto en resep: Dirk Booysen