Coffee cupcakes with chocolate frosting

For the cakes

175 g self-raising flour 175 g butter, at room temperature 175 g caster sugar 3 large eggs 45 ml espresso coffee 75 g pecans, roughly chopped

For the syrup

30 ml hot espresso coffee 50 g light muscovado sugar

For the topping

100 g mascarpone, at room temperature 50 g milk chocolate, melted and cooled 12 pecan halves

Method
1. Preheat the oven to 180C/gas 4. Whisk the flour, butter, sugar and eggs together in a large bowl, until smooth and fluffy. 2. Fold in the coffee and chopped nuts. 3. Spoon the mixture into 12 paper cake cases set them in a muffin or tartlet tin. Bake for 15 minutes or so, until risen and firm to the touch. 4. While the cakes are in the oven, stir the sugar and espresso together. As soon as the cakes come out of the oven, pierce them in several places with a skewer and drizzle over the syrup. Leave to cool. 5. To make the topping, whisk the mascarpone and cool melted chocolate together until smooth. Spread over the cakes, decorate each with a pecan half and serve straight away.

White chocolate, almond and raspberry cake

Ingredients

100 g good quality white chocolate 150 g unsalted butter, softened 150 g caster sugar 2 large eggs 100 g self-raising flour pinch salt 50 g ground almonds 200 g raspberries 200 g golden icing sugar

Method
1. Preheat the oven to 180C and base-line and butter a deep 18cm cake tin. Melt the chocolate over a pan of hot water. Beat the butter and caster sugar until fluffy then stir in the eggs one by one. Fold in the flour, salt and the almonds, then once thoroughly combined, stir in most of the melted chocolate (you need to leave about 1 tablespoon to drizzle). 2. Tip into the prepared tin. Take 100g raspberries and poke these into the surface all over. Very gently smooth over with a spatula so the batter almost covers the berries. Do not worry if some poke out. 3. Bake in the oven for about 45 minutes, covering loosely with foil for the last 10 minutes. Test for readiness by inserting a wooden cocktail stick; it should come out clean. 4. Invert on to a wire rack to cool. Pure the remaining raspberries then push them through a sieve to eliminate the pips. Beat in the icing sugar until smooth. Once the cake is cool, spread the icing over the top. Re-melt the chocolate if necessary then drizzle over top in zigzags or straight lines.

Maltesers cupcakes

For the sponge

200 g softened butter 150 g caster sugar 50 g brown sugar 2 drops vanilla extract 4 sized eggs 200 g plain flour 10 g baking powder pinches salt 80 g maltesers

For the butter cream

250 g butter 500 g icing sugar, sifted 2 drops vanilla extract 55 g roughly crushed maltesers

Method
1. For the sponge: preheat the oven to 180C/160C fan/gas 4 and line a cupcake/muffin tin with cupcake cases. Cream together the butter and both sugars until it is light and fluffy. You can use an electric hand whisk to do this. 2. Add all the vanilla and then the eggs one at a time, whisking well after each addition. If the mixture begins to look like it has curdled add a couple of table spoons of the flour and beat well until the mixture looks smooth. 3. Using a metal spoon fold in the flour, baking powder and salt (add them altogether) and then stir in the maltesers. 4. Divide the mixture equally between the 12 cupcake cases and bake in the oven for about 25

minutes or until a skewer (or toothpick) inserted in to the middle of a cupcake comes out clean. Onced cooked remove from the oven and leave to cool in the tin. 5. For the buttercream: using and electric hand whisk, whisk together the butter, icing sugar and vanilla until it becomes pale and fluffy. 6. To decorate: once the cupcakes are ready, you can either dollop the buttercream on top of each cupcake and spread it around with a knife. Or for a more professional look fit a piping bag with a 1cm star nozzle and pipe the buttercream on top of the cupcakes. Sprinkle on some crushed maltesers to finish.

Sticky toffee cupcakes with salted cream caramel

Ingredients

180 g dates, pitted and chopped 1 tsp vanilla extract 180 g self-raising flour 1 tsp bicarbonate of soda 80 g unsalted butter 150 g muscovado sugar 2 eggs, lightly beaten

For the caramel

125 g caster sugar 80 ml double cream 1/2 tsp salt 1 tsp vanilla extract

For the buttercream

1/2 tsp salt 1 tsp vanilla extract 160 g butter

200 g icing sugar

Method
1. Preheat the oven to 180C/fan170C/gas 4. 2. Place the paper cases into a 12 hole cupcake tin. 3. In a heatproof bowl, pour 180ml boiling water over the dates and leave to soak for 20 minutes. with a fork, gently break up the dates and stir in the vanilla. 4. Sift the flour and bicarbonate of soda into a bowl and set aside. Cream together the butter and sugar for a good 5 minutes until very light and fluffy. Add the eggs gradually, beating between each addition, slipping in 1 tbsp flour about halfway through to prevent curdling. Lastly, fold in the remaining flour and then the date mixture. 5. Spoon into the cupcake cases and bake for 1520 minutes (the tops should spring back when pressed with a finger). Remove and leave to cool. 6. For the caramel Dissolve the sugar and 60ml water in a small, solid-based pan over a gentle heat, then increase the heat to a boil. Wait a few minutes, leaving the pan undisturbed but watching it like a hawk and, as soon as it changes to a wonderful caramel colour (like strong tea) and is thicker, remove immediately from the heat, stand well back, and add the cream. 7. Be very careful as it is searing hot and it may splatter a little. It will react, or seize, and you may think it has gone wrong; it hasnt. Keep stirring, adding the salt and the vanilla. Leave until stone cold. 8. If using shop bopught caramel sauce, such as dulce de leche simply mix it with the salt and vanilla. 9. For the buttercream Cream the butter and icing sugar for at least 5 minutes with an electric mixer and add the caramel or the dulce de leche. 10. Put the buttercream into the piping bag fitted with the star nozzle and pipe it on to the cakes, or spread it on with a palette knife

Ingredients

150 g butter, softened 150 g sugar 3 eggs, beaten 150 g self-raising flour, sifted 1 tsp vanilla extract 1 tbsp milk

For the frosting:

75 g butter, at room temperature 150 g icing sugar 1 tbsp milk 1 tsp vanilla extract a selection of food colouring, choose your favourite colours

To decorate:

crystallised flower petals, (optional), See Cook's note sprinkles, (optional) silver balls, (optional) hundreds and thousands, (optional) sweets, (optional)

Method
1. Preheat the oven to 180C/160C fan/ gas 4. 2. Cream together the butter and sugar until light, fluffy and pale. 3. Gradually mix in the beaten egg alternating with the flour to stop the mix from curdling. Finally, stir through the vanilla extract and milk. 4. Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.

5. Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack. 6. For the frosting: In a mixing bowl beat the butter with a spoon or spatular until smooth, then start to sift in the icing sugar, stirring regularly. Add the vanilla extract and milk. The frosting should be light and creamy. 7. Mix your chosen food colouring colours into the icing to give an even colour. 8. Once the cupcakes are totally cool, spoon or pipe the icing onto your cupcakes and finish with your chosen decorations. Then allow to set for at least 30 minutes

Chocolate Cupcake
2 cups all purpose flour 2 cups sugar 1/2 teaspoon baking powder 1 teaspoon salt 1 teaspoon baking soda 1/2 cup shortening 3/4 cup water 2 large eggs 3/4 cup milk 1 teaspoon vanilla 4 ounces melted unsweetened baking chocolate

Chocolate Cupcake Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes. Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely. Frost when chocolate cupcakes are completely cool.

PISANG
Ingredients

cupcake batter
2 1/2 cups all purpose flour 1 1/2 cups sugar 1 1/4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup softened butter 2 medium ripe bananas (mashed well) 1 teaspoon vanilla extract 3 large eggs 3/4 cup buttermilk

nut topping
1 cup packed brown sugar 1/2 cup butter 1/4 cup heavy cream 1 cup chopped walnuts

cupcake filling
1/2 cups sugar 3 tablespoons all purpose flour 1/4 teaspoon salt 1 cup 2% milk 1 large egg, beaten 1 tablespoon butter 1 teaspoon vanilla extract

 2 medium, ripe bananas sliced thin whipped cream

Banana Walnut Torte Cupcakes Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper or foil liners. Prepare cupcake topping by combining brown sugar, butter, and cream in a small saucepan over low heat. Stir constantly while heating. Remove from heat as soon as butter melts. Pour into bottom of liners, evenly dividing the topping mixture. Sprinkle walnuts on top of mixture. Prepare cupcake batter by creaming sugar and softened butter in a large mixing bowl. Scrape bowl and add mashed banana and vanilla. Mix for 1 minute on low speed. Add eggs 1 at a time, mixing on low speed for 30 seconds after each addition. In a separate bow, combine flour, baking powder, baking soda and salt. Stir well. Add half of flour mixture to egg mixture. Mix on low speed for one minute. Add remaining flour mixture and buttermilk. Mix at low speed until just mixed then high speed for 1 minute. Spoon cupcake batter over the topping in cupcake liners. Make sure the batter is even spread over the brown sugar walnut topping. The liners should be 1/2 to 2/3 full. Bake for 15-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in pans for 3 minutes and then transfer to wire rack to cool completely. While cupcakes are baking, you should prepare the filling. Combine flour, sugar, and salt in a medium saucepan. Over medium heat, add milk slowly, stirring constantly. Continue stirring and heating until mixture starts to boil. Add approximately 1/4 cup hot mixture to the beaten egg in a separate bowl in order to temper the beaten egg and stir well. Continue stirring milk mixture constantly and add tempered egg to the mixture. Stir and continue cooking until mixture is bubbly. Remove from heat. Stir in vanilla and butter. Cool 15 minutes at room temperature then refrigerate for at least one hour.

Once the filling and cupcakes are cool, you can assemble your Banana Walnut Torte Cupcakes on individual dessert plates. Carefully remove cupcakes from liners, and place walnut side up on plates. Cut cupcakes in half horizontally and set aside top half. Spread filling on bottom half of cupcake and top with thinly sliced bananas. Put a small amount of whipped cream on top of banana layer, and carefully replace top of cupcake. Top with remaining filling, bananas, and whipped cream. If you're feeling very creative, slice cupcakes so you have 3 cake layers. Top bottom with filling, bananas and whipped cream. Place next cake layer and repeat filling, bananas, and whipped cream. Place last cake layer carefully and top with whipped cream. ENJOY!!!!

PISANG LAGI
Bahan:

150 gram margarin 75 gram gula palem 100 gram pisang ambon, haluskan 3 butir telur 200 gram tepung terigu protein sedang sdt baking powder 20 gram keju cheddar parut untuk taburan

Cara Membuat: 1. Kocok margarin dan gula palem 7 menit sampai lembut. Masukkan pisang ambon. Kocok Rata. 2. Tambahkan telur satu per satu bergantian dengan sebagian tepung terigu sambil diayak dan dikocok rata. 3. Masukkan sisa tepung terigu dan baking powder sambil diayak dan dikocok rata. 4. Tuang di cup kertas. Tabur keju cheddar parut. Oven 25 menit dengan suhu 180 derajat Celsius.

Banana cake or cupcakes:

125g (4oz) butter 175g (6oz) sugar 2 eggs 2 large mashed ripe bananas

1 tsp Baking soda 2 Tbsp boiling milk 1 tsp baking power 225g (8oz) flour 1. 2. 3. 4. 5. 6. 7. Cream butter & sugar till light and fluffy. Add eggs one at a time. Mix in mashed bananas. Add baking soda that has been dissolved in hot milk. Lastly mix in sifted flour & baking powder. Dont overbeat the batter. For a cake bake it in a 20cm ring pan on 170 C (325 F) for about 45 mins. This mixture will produce around 18 standard size cupcakes and they are baked at 170 C (325 F) for approx 18-25 mins. You want them to be light golden brown and a toothpick comes out clean. 8. Note: They are even better the next day. If you can wait that long