LAUREN SE VANILLA CUPCAKES
1 1/2 koppies koekmeel
3/4 koppie suiker
2 teelepel bakpoeier
1/2 teelepel sout
1/2 koppie melk
1/2 koppie olie
2 eiers
1 teelepel vanilla geursel

Meng alles saam en bak op 180° vir 15-20 min.
Bron en foto:  Lauren Taljaard

Elsa du Plessis
Dankie Lauren Taljaard ek het jou resep gebruik …het net 2 eetlepels kakao by gegooi en een rolo chocolate binne elke cupcake gesit. Dit het pragtig uit gekom.

MUNIRS CUP CAKES
2 cups flower
¾ cups sugar
½ cup soft margarine
½  teaspoon salt
1 cup milk
1 teapoon vanilla essence
2 eggs
2 teaspoon baking powderMix margarine and sugar till smooth, add eggs and mix.
Add all dry ingredients mixing while adding milk
Spoon into paper cups and bake 170ºC till ready, more or less 15-18 minutes.

Recipe and photo: Munir Husan

MOIST CARROT CUPCAKES WITH CREAM CHEESE
One and half cup treacle brown sugar
Quarter cup smooth apricot jam
4 eggs
2 cups grated carrots (500 ml)
2 and half cups cake flour
1 and quarter cup oil
One and half teaspn bicarbonate soda
2 teaspn baking powder
One teaspn cinnamon powder
One teaspoon ginger powder
One teaspoon mixed spice powder
One cup any juice… (Orange, pineapple or peach juice)
Bake in muffins tray at 180C for 15 minutes
Creamcheese topping
I tub plain smooth cottage cheese
35 ml castor sugar
One teaspoon vanilla essence
Decorate with walnuts or pecan nuts
Enjoy
Recipe and pic-Feriel Sonday

LAMINGTON CUPCAKES

Ingredients for Lamington Cupcakes:
½ cup softened butter
½ cup cold milk
¾ cups sugar
2 large eggs
1 teaspoon vanilla essence
a pinch of salt
2 teaspoons baking powder
1 ½ cups flour
2 tablespoons good quality cocoa powder
1 cup water
1 tablespoon of butter
1 ½ cups of sugar
1 cup desiccated coconut

Method for Lamington Cupcakes:
In an electric mixer combine the butter, milk, sugar, eggs, essence, salt, baking powder and flour. Mix on high for 3 minutes.
Fill muffin liners ¾ full with batter and bake for 15 minutes at 180°C.
For the chocolate syrup, heat the cocoa powder, water, butter and sugar in a small saucepan until sugar dissolves.
As soon as the cupcakes are done, carefully pour the hot chocolate syrup over the hot cupcakes. It helps to keep them in the muffin tin while doing this, it can get quite messy.
Cover the cupcakes in coconut, leave to cool and enjoy. Makes 12 cupcakes.

Recipe and photo from Aninas Recipes blog.

Note by the author, Aninas: I decided to transform this age old favourite into a cupcake recipe. Lamingtons are actually a sweet treat from Australian origin, enjoyed since the 1800’s. Sure is a long time ago, no wonder Lamington recipes stood the test of time… They are mouthwatering! The longer these morsels are left to soak up the sauce, the better they taste and I had these Lamington Cupcakes for up to a week in the fridge.

CHOC CARAMEL CUPCAKES
150 g butter, at room temperature
¾ cup firmly packed brown sugar
2 eggs
1 cup self-raising flour
½ cup cocoa powder
¾ cup buttermilk
3 ½ tablespoons Nestle Top ‘n’ Fill Caramel
453 g Betty Crocker Dark Chocolate Frosting
50 g Rolo chocolatesPreheat oven to 180ºC. Line 14 1/3-cup capacity muffin pans with paper cases.
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
Add the eggs, one at a time, beating well after each addition. Fold in the flour, cocoa powder and buttermilk until smooth.
Spoon two-thirds of the mixture evenly among the prepared pans.
Use a teaspoon to make a small indent in the centre of each cupcake. Spoon 1 teaspoon of the caramel into the centre of each pan. Top with the remaining mixture and smooth the surface.
Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean.
Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
Spread the chocolate frosting over the cupcakes. Cut each Rolo chocolate in half. Top each cake with two pieces of Rolo.

SOURCE: Michelle Southan
PHOTO: Photography by Jeremy Simons

CUPCAKES WITH FERRERO ROCHER SURPRISE
Serves: 12
For Chocolate Cupcakes:
1 cup all-purpose flour
¾ cup sugar
1 teaspoon baking powder
½ teaspoon salt
½ cup cocoa powder
¾ cups vegetable oil
½ cup buttermilk
1 egg
1 teaspoon vanilla extract
12 Ferrero Rocher (frozen)
For Chocolate Nutella Frosting:
1 cup powdered sugar
½ cup unsalted butter
¼ cup cream cheese
⅓ cup Nutella
115 g semisweet baking chocolate
2 tablespoon cocoa powder
pinch of salt
½ tespoon vanilla
For Garnish:
12 Ferrero Rocher
Preheat the oven to 180ºC, and line standard cupcake pan with paper liners.
In a large bowl whisk together flour, sugar, cocoa, baking powder and salt.
With electric mixer beat together oil, egg, buttermilk and vanilla extract on medium speed until well combined.
Add dry ingredients and mix well to combine.
Cupcake liners should be about ⅔ full. First add about 1 tablespoon of the batter, then place unwrapped (frozen) Ferrero Rocher in each cup and add remaining batter.
Bake until a toothpick inserted in cupcake comes out clean (it takes about 16-20 minutes)
Wait the cupcakes to cool completely before icing
To make the frosting melt the chocolate and let it cool to a room temperature.
Beat the butter and sugar until it’s light and fluffy, then add cream cheese and mix well.
Add vanilla, salt, Nutella, cocoa and melted chocolate and mix it well to combine evenly.
Set the frosting in the fridge for 15 minutes to set, then frost the cupcakes and garnish with Ferrero Rocher.
Store in the fridge until serving.

Placed by Jeanette En Dawie Gouws
Photo:  Judy Bester
2 nd Photo: Frog Cupcakes:  Linda Wessels
Die oë is van wit en Swart fondant gemaak. Die mondjie is rooi fondant. En ek het net gewone buttercream groen getint vir die icing

CUPCAKES GOOD FOR FREEZING
3 cups cake flour (heaped slightly)
3 cups of sugar
1 1/2 cup of boiling water
1/2 teaspoon of salt
3/4 cup of cooking oil
6 jumbo eggs
6 teaspoons of baking powder (flattend)
4 table spoons cacao (heaped)
1 teaspoon of vanilla essence

Beat the eggs and sugar about 15 minutes in electric mixer. In the meantime boil the water, cooking oil and cacao on the microwave for two minutes. (Big bowl, it might cook over). Sift the flour, baking powder and salt together. Put the dry ingredients in with the sugar and egg mixture. FOLD in till all the flour is mixed trough. Now add the warm cacao mixture (use a sift if pieces of cacao appears) into the dough. Fold in carefully till nice and smoothly brown. Put in cookie cups and bake at 180c for 14-16 minutes. FOR WHITE CAKE, JUST LEAVE OUT THE CACAO AND USE HEAPED CUPS OF FLOUR. Use recipe for big cake as well. Very good for Freezing.
BRON – Dalene Vermeulen Pretorius
FOTO – Anita Yolanda Le Roux

SJOKOLADE OF WITKOEK EN CUPCAKES
Ek maak sjokolade koek en cupcakes met my resep.
Vir sjokolade gebruik ek net ½ koppie meel minder en vervang dit met ½ koppie kakao, anders is dit ‘n heerlike witkoek.
Witkoek:
3 koppie koekmeel
1½ koppies suiker
4 eiers
2 koppies melk
250 g margarine
knippie sout
2 teelepels karamel geursel
4 teelepels bakpoeier

Sif die droë bestanddele staam, en meng die nat bestanddele saam.
Voeg die nat- by die droë bestanddele. Klits alles goed saam.
Skep in twee goed voorbereide koekpanne.
Bak by 180°C  tot gaar en toetspen skoon uitkom.
Vir die cupcakes bak by 180 ºC vir ongeveer 15 min tot toetspen skoon uitkom
Dis regtig baie lekker.
Resep en foto: Dassie Meyer

PEANUT BUTTER CUPCAKES
Photo and recipe posted by Di Bo
FOOD LOVERS RECIPES
Makes approx: 18 cupcakes
⅓ cup butter, softened
½ cup peanut butter
1 ¼ cups packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour (plain flour)
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¾ cup milk
FROSTING:
⅓ cup peanut butter
2 cups ‘confectioners’ sugar
2 teaspoons honey
1 teaspoon vanilla extract
3 to 4 tablespoons milk

In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in egg and vanilla.
Combine the dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full.
Bake at 350°F (180°C) for 18 – 22 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, cream peanut butter and sugar until light and fluffy.
Beat in honey and vanilla. Beat in enough milk to achieve a spreading consistency.
Frost cupcakes.

SJOKOLADE CUPCAKES MET BUBBLEGUM VERSIERING
Apart – Klits 4 eiers, 1 kp suiker en 5 ml vanilla essence saam tot liggeel en romerig.
Apart – sif 375 ml koekmeel, knippie sout en 15 ml bakpoeier saam.
Apart – meng 125 ml olie, 125 ml kookwater en 30ml kakao saam.

Voeg dan om die beurt die olie mengsel en meel mengsel by die eier terwyl stadig klits.
Bak dan 25min teen 180ºC
Uit een beslag het ek 18 cupcakes gekry. Dan het ek die icing gemaak met witbotter en versiersuiker.  Klits die botter baie baie goed, dat dit lyk soos room, voeg nou die versiersuiker bietjies bietjie by en klits aanmekaar. Voeg nou blou kleursel en bubblegum essence by na smaak en versier met coco 1000’s op.

Resep en foto: Cariena Henrico