CHOCOLATE CUPCAKES (FOR 12 CUPCAKES)

PREP AND COOK TIME: 55 MIN
DIFFICULTY : EASY
CANNOT BE FROZEN
Ingredients
125 g / 4 0.5 oz plain chocolate.
70% cocoa solids
55 g / 2 oz cocoa powder
225 g / 8 oz 8 oz self raising flour
1 tsp baking powder
55 g / 2 oz dark brown sugar
i pinch salt
225 ml / 8 fl oz milk
4 tbsp sunflower
1 egg beaten
1 tsp vanilla extract
TOPPING
150 g / 5 oz unsalted butter.
250 g / 9 oz icing sugar
1 tsp vanilla extract
few drops blue food colouring
 TO DECORATE
sugar pearls
chocolate wafer curls.

1 Heat the oven 200 (200 fan)place paper cases in a muffin tin.
2 Melt the chocolate  in a heatproof bowl over a pan of simmering (not boiling) water . Remove from the heat and beat in the remaining ingredients. Beat well.
3 Spoon into the paper cases and bake for about 15 minutes. then place on a wire rack to cool completely.
4 Beat the butter until soft and creamy. Sift in the icing sugar and beat well. Stir in the vanilla and food coloring and beat until smooth.
5 Spoon into a piping bag and pipe on top of the cakes. Sprinkle with sugar pearls and decorate with a chocolate curl.

Sjokolade yskastert

Jy benodig:

• 1 pakkie Romany Creams
• 1 blik kondensmelk
• 500ml chocolate chip joghurt.

Metode:

Breek genoeg van die koekies om ‘n kors onder in die bak te gooi. Meng die kondensmelk met die jogurt en gooi oor die koekies. Plaas in die mikrogolfoond vir 4.5minute op hoog. Laat staan om af te koel en plaas in die yskas tot dit koud is.

FEETJIEKOEKIES

Julle het nodig125 g meel
1 t (5 ml) bakpoeier
2 eiers, geklits
125 botter, kamertemperatuur
125 g strooisuiker
1 t (5 ml) vanieljegeursel
Versiersel
1 e (15 ml) water
1 e (15 ml) versiersuiker
1 druppel voedselkleursel

Maak so
1 Voorverhit die oond tot 190 ˚C.

2 Plaas 12 papierbakkies in die holtes van ’n muffinpan.

3 Sif die meel en bakpoeier in ’n bak.

4 Voeg die geklitste eiers, botter, strooisuiker en vanieljegeursel by die meelmengsel.

5 Klits dit met ’n elektriese klitser tot dit romerig is. As dit maklik van ’n lepel afval, is dit gereed.

6 Vul elke papierhouertjie met ’n teelepel van die mengsel.

7 Bak 20 minute in die voorverhitte oond.

8 Haal die koekies uit die oond en laat afkoel.

Versiersel
1 Meng 1 e water, 1 e versiersuiker en 1 druppel voedselkleursel.

2 Skep ’n klein skeppie versiersel in die middel van ’n afgekoelde feetjiekoekie en smeer dit netjies.

3 Versier dit met iets soets soos kersies, strooiversiersels of silwerballetjies, of selfs skryfversiersel.

SJOKOLADE EN MARIE BESKUITJIE- FUDGE

Bestanddele:

250g margarien

2 eetlepels kakao

1pak versiersuiker (500g gesif)

2 eiers

125ml klapper

1t vanieljegeursel

125ml pekanneute (opsioneel)

1 ⅓ pakkie Marie beskuitjies gebreek

 

Metode:

Smelt margarien in ’n kastrol en sif kakao en versiersuiker daarby. Laat afkoel. Klits 2 eiers en roer by mengsel. Sit terug op stoof en laat bietjie kook .Maak die pekanneute baie fyn in ’n stamper en vysel. Voeg 1t vanieljegeursel, neute en ½ K klapper by. Haal van die stoof af en voeg gebreekte beskuitjies by. Sit mengsel in ’n pan wat gespuit is, laat afkoel en sit in die yskas tot gestol.

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WAFELS

Bestanddele: (lewer 10 wafels)

2K meel 

2t bakpoeier

Knippie sout

2t suiker

2k warm melk

2 eiers, geskei

1E gesmelte botter

Metode:

 Skakel eers jou wafel masjien aan en spuit met kossproei. Dit sal jou baie tyd spaar en sal voorkom dat jy nie voor ’n koue wafel masjien staan met ’n klaar gemengde wafel deeg nie.

Sif al die droë bestanddele saam in ’n bak. Klits die eierwitte in ’n ander bak tot stywe punte vorm. Meng dan die res van die nat bestanddele asook die eiergele in nog ’n aparte bak.

Meng die nat en droë bestanddele saam en vou laastens die eierwitte by die mengsel in.

Nou kan jy begin wafels maak!

creamy cherry coffee cake

PREP AND COOK TIME 1 H 20 MIN
DIFFICULTY EASY
CANOT BE FROZEN
INGREDIENTS
FOR THE CAKE
250 g / 9 oz plain flour
175 g / 6 oz sugar
175 g / 6 oz butter
0.5 tsp baking powder
0.5 tsp bicarbonate of soda
0.25 tsp salt
1 egg beaten
175 ml /6 fl oz soured cream
0.5 tsp almond extract
 FOR THE FILLING
225 g / 8 oz cream cheese
55 g / 2 oz sugar
1 egg beaten
500 g / 18 oz canned cherries drained

1 FOR the cake: heat the oven to 180 (160 fan). Grease  a 23 cm/9 spring - form cake tin.
2 Combine the flour  and sugar in a mixing bowl and rub in the butter until crumbly. Set aside  about 0.35.  cup for the topping.
3. Add the baking powder. bicarbonate of soda and salt  then stir in the egg soured cream and almond extract until blended.
4 Press onto the base and 2.5 cm /1'' up the sides of the tin.
5 For the filing :beat together the cream cheese and sugar. Beat in the egg then spread over the crust. Place the cherries on top. Sprinkle with the reserved crumb mixture.
6 Bake for 50-60 minutes until the centre is set. Cool in the tin for 5 minutes, then place on a wire rack to cool completely. Chill until ready to serve

school cupcakes ( for 12 cupcakes)

 PREP AND COOK TIME 1 H
DIFFICULT MEDIUM
CANOT BE FROZEN

Ingredients
2 very ripe bananas
3 eggs
i tsp vanilla extract
150 g / 5 oz butter
1 tsp baking powder
Topping
55 g / 2 oz unsalted butter
100 ml / 3 0.5 fl oz cream 38% fat.
1 tsp vanilla extract
350 g / 12 oz icing sugar
food coloring sprays, red blue yellow.
to decorate
colored alphabet sweets.
1 Heat the oven to 200 c (180 fan). Place paper cases in a 12 hole bun tin
2 Mash the bananas.
3 Beat the eggs with the vanilla and  butter and sugar in a mixing bowl until light and fluff beat in the bananas.
4 Sift in the flour and baking powder and lightly . Until just combined.
5 Spoon into the paper cases and bake for about 25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6 Beat the butter until soft and creamy. Beat in the cream and vanilla until blended.
7 sift the icing sugar and beat until smooth. Spray food coloring onto the cupcakes and decorate with alphabet sweets