No Muffin tops .. just yummy taste

Coffee Tea and muffin in hand and hand. Nothing beats a warm Blueberry muffin sprinkled with icing sugar for a morning tea break. It compliments the bitter coffee taste and a sweet fruit tea. This recipe is not only easy but also healthy and nice to your hips.

Ingredients

• Vegetable oil cooking spray

• 225g plain flour

• 1Tsp Bicarbonate of soda

• ¼ tsp salt

• 1 Tsp allspice

• 115g caster sugar

• 3 large eggs whites

• 3 Tbsp low-fat margarine

• 150ml thick low-fat natural or blueberry flavoured yoghurt

• 1Tsp vanilla essence

• 85g fresh blueberries

Method

1. Spray 12 cup muffin pan with veggie spray, or line with paper cases.

2. Sift the flour, bicarbonate of soda, salt and half of the allspice into a large mixing bowl. Add 6 tablespoons of caster sugar and mix together.

3. In a separate bowl, whisk the egg whites together. Add margarine, yoghurt and vanilla essence and mix together well, then stir in the fresh blueberries

4. Add the fruit mixture to the flour mixture, gently stir until just combined. DO NOT OVERSTIR!

5. Divide the mixture evenly into trays, around 1/3 full.

6. Mix the remaining sugar with the remaining allspice, then sprinkle the mixture over the muffins.

7. Placed in heated over of 190c and bake for 25minutes until golden.

8. Remove to wire cooling rack, serve either warm or cold.

Gluten free treats

Gluten Free Vanilla Cupcakes Recipe

If your are gluten free doesn't mean you have to miss out on the treats served on the table, we all know its such a pain trying to find gluten free food asking the waiter what every ingredients is but look and ask know more this specially tailored recipe for all but also taste delicious.

Cupcake Ingredients:

• 1 cup (250 mL) granulated sugar
• 2 large eggs
• 1 1/4 cups (310 mL) brown rice flour mix
• 1/4 tsp (1.5 mL) salt
• 1 1/2 tsp (7.5 mL) baking powder
• 1/2 tsp (2.5 mL) xanthan gum
• 1/2 cup (125 mL) canola oil
• 1/2 cup (125 mL) milk
• 1 tsp (5 mL) pure vanilla extract

Cupcake Directions:

1. Preheat oven to 350 F/180 C.
2. Position rack in the center of oven.
3. Place cupcake baking liners in a 12-cupcake baking pan.
4. Beat sugar and eggs in large bowl of electric mixer at medium speed for one minute.
5. Add flour, salt, baking powder, xanthan gum, oil, milk and vanilla; beat at medium speed for one minute.
6. Pour batter into prepared pan.
7. Place in center of oven and bake for about 20 minutes or until center springs back when touched and cupcakes are very lightly browned (bake about 35 minutes for nine-inch round, 40 minutes for eight-inch round).
8. Cool on rack for five minutes.
9. Remove cupcakes from pan onto rack and cool completely before icing.
10. Top with your favorite frosting

Party treats - butterfly cupcakes

Children’s birthday parties, these little treasure treats are always a winner amongst the kids not only do they look cute and sweet but they are simple and the little kiddies can help you put them together.

Ingredients

• 115 g self rising flour

• ½ Tsp baking powder

• 8 Tbsp soft margarine

• 115 caster sugar

• 2 eggs lightly beaten

• Finely grated rind of ½ lemon

• 2 Tbsp milk

• Icing sugar for dusting

Lemon filling

• 6 Tbsp butter, soften

• 175g icing sugar

• 1Tbsp lemon juice

Method

1. Put 12 paper cases in a muffin pan, or grease a muffin tray

2. Sift the flour and baking powder into a large bowl. Add margarine, sugar, eggs, lemon rind and milk and using an electric mixer hand whisk, beat together until smooth.

3. Spoon mixture into tray/cases

4. Bake cupcakes in preheated oven of 190c for 15-20 minutes until well golden.

5. To make filling, put butter in a bowl and beat until fluffy. Sift in the icing sugar

6. cut off tops of cakes then spoon mixture into holes and replace cut cakes on top of the cream in angles to make wings.
7. cover with icing sugar and it ready to serve

To see where i get my creative ideas check out http://blog.hellocupcakebook.com/

A taste for every occasion...

Roses only.....

Every tea party needs a good cuppa and what goes in hand and hand with a tea is some yummy cupcakes and a good conversation starter is the Rose petal cupcakes, not only do they look so so pretty but they taste delightful..So if you’re thinking of having a high tea or feeding the in-laws this impressive recipe is simple and artistic and is sure to be an ice breaker.

Ingredients

• 8tbsp butter, soften

• 115g Caster sugar

• 2 eggs lightly beaten

• 1tsp milk

• ¼ tsp vanilla essence

• Few drops of extract rose oil

Frosting

• 6tbsp butter, soften

• 175g icing sugar

• Pink or purple food colouring (optional)

• Silver dragees- silver beads or balls for decorating

Candied Rose petals

• 12-24 Rose Petals

• Lightly beaten egg white for brushing

• caster sugar for sprinkling

The Steps

1. T o make the candied rose petals, gently rinse the petals and dry well with kitchen paper. Using a pastry brush, paint both sides of the petals with egg white, then coat well with caster sugar. Place on tray to dry over night cover with foil.

2. Pre heat oven to 200*c degrees

3. Put 12 paper baking cases in a muffin tray, then butter or oil, so they do not stick to the tray.

4. Put butter and sugar in a bowl and beat together until light and fluffy. Gradually add the eggs, beating well after each addition. Stir in the milk, rose oil extract and vanilla essence then, using a metal spoon, fold in the flour. Spoon mixture into the paper cases

5. Place tray in oven for 12-15mins until golden brown. Transfer to wire rack to cool

6. To make the Frosting, put butter in a large bowl and beat until fluffy. Sift in the icing sugar and mix well together. If desired add a few drops of pink or purple food colouring to complement the rose petals.

7. When cupcakes are cold spread a little frosting on top of each cake. Top with 1-2 rose petals and sprinkle with silver balls.

Enjoy :)

Tradies Treat

Doughnut muffins

The tradies treat some like sandwiches, some fruit cups but any tradie will swap all for the doughnut cupcakes, these energy kickers get the men up and moving to finish and complete the job. It’s also a nice change to the round circle doughnut with more value for the money with no holes in these muffins there bullet and tradie proof.

Ingredients

175g of butter softened

200g of caster sugar

2 large eggs

375g of plain flour

¾ Tbsp baking powder

¼ Tsp bicarbonate soda

Pinch of salt

½ Tsp freshly grated nutmeg

250ml Milk

Topping

100g caster sugar

1 Tsp ground cinnamon

2 Tbsp butter melted

Method

1. Grease a deep 12 cup muffin pan. In a large bowl beat the butter and sugar together until light and creamy. Add eggs a little at a time, beating well between additions

2. Sift flour, baking powder, bicarbonate of soda, salt and nutmeg together. Add half to the creamed mixture with half of the milk. Gently fold the ingredients together before adding the rest of the flour and milk. Spoon the mixture into the prepared muffin pan, filling each hole to about two thirds full.

3. Bake in prepared oven at 180c for 15-20 mins or until the muffins are lightly brown or firm to touch.

4. For the topping, mix the sugar and cinnamon together. While the muffins are still warm from the oven, brush lightly with milted butter, sprinkle over the cinnamon and sugar mixture. Eat rather warm or cold.

Nutty for Coco

Peanut Butter and Chocolate Cupcake Recipe

A all time favourite the classic mix of peanut butter and chocolate this is a one off treat as it is rich and creamy and a little naughty but this soft moist muffin with the hint of nuts it worth that extra bite or two...

Ingredients

• 2 1/4 cups all purpose flour
• 1 1/2 cups sugar
• 1/2 cup creamy peanut butter
• 3 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/8 teaspoon baking soda
• 3 tablespoons baking cocoa
• 1 1/4 cups 2% milk
• 1 teaspoon vanilla
• 3 large eggs

Method

Preheat oven to 350 degrees.  If desired, line cupcake pans with paper liners.  You may also spray cupcake pas with a butter and flour combination spray that can be found in your local grocery store.

Combine all ingredients in a large mixing bowl.  Mix at low speed for 30 seconds while scraping bowl.  Mix at high speed for 3 minutes, scraping bowl every minute.

Spoon cupcake batter into liners until they are 1/2 to 2/3 full.  You should have enough batter for 24-36 cupcakes.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Frost your peanut butter and chocolate cupcakes any way you want.  You could even try just spreading extra peanut butter as your frosting.

Lucky Lime Cakes

This delicious cupcake recipe brings back wonderful memories of key lime pie during the summer, but now you can enjoy that wonderful taste in these little cakes

Ingredients

• 2 cups all purpose flour

• 1 1/2 cups sugar

• 1/2 teaspoon salt

• 3/4 cup cold water

• 1/2 cup oil

• 1 1/2 teaspoon vanilla

• 7 large eggs, separated

• 2 teaspoons grated key lime rind

• 1/2 teaspoon cream of tartar

Preheat oven to 350 degrees. Line 2 cupcake pans with paper liners.

Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat 7 egg yolks in a separate bowl, and add to dry ingredients along with the water, oil, vanilla and key lime rind. Mix with mixer at medium speed while scraping bowl until well blended. (approximately 2 1/2 minutes)

In another large mixing bowl, combine egg whites and cream of tartar. Mix at high speed 2 to 2 1/2 minutes or until egg whites are stiff.

Carefully fold flour mixture into egg whites until just blended.

Pour cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until top springs back when touched lightly.

Cool cupcakes completely in pans then drizzle with key lime glaze.

To make key lime glaze combine 1 cup powdered sugar and 1 tablespoon melted butter in a small mixing bowl. Stir in 2 - 3 tablespoons of key lime juice until slightly thin glaze consistency is reached. Drizzle over key lime cupcakes

Bonza banana nut

This cupcake recipe is for the true cupcake fan.  The banana walnut torte cupcake is an indulgent treat that you can use at you can take to your new neighbour or next family gathering, its a impressive yummy delight that will have everyone grabbing for seconds. 

Ingredients

• 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.

1. 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.
2. Pour into bottom of liners, evenly dividing the topping mixture.  Sprinkle walnuts on top of mixture.
3. 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.
4. 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.
5. Bake for 15-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean.
6. Cool cupcakes in pans for 3 minutes and then transfer to wire rack to cool completely.
7. 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. 
8. 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. 
9. Remove from heat.  Stir in vanilla and butter.  Cool 15 minutes at room temperature then refrigerate for at least one hour.
10. 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.
11. 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!!!!

Aussie Day cupcakes

The Aussie day treats, you can't have Australia day without lamingtons but why not try something different lamington cupcakes, these favs a perfect for a picnic down the beach or at the nearest park, sure to keep the whole family happy :)

 

 

Ingredients

• 200g unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup caster sugar
• 3 eggs
• 2 1/2 cups self-raising flour, sifted
• 1/2 cup milk
• 1 cup shredded coconut

Chocolate icing

2 1/2 cups icing sugar mixture, sifted

2 tablespoons cocoa powder, sifted

1 1/2 tablespoons milk

Method

1. Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.
2. Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
3. For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.
4. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.

 Make chocolate icing:

Combine icing sugar and cocoa in a bowl. Stir in milk to form a spreadable icing, adding more milk if necessary. Spread icing over cake tops. Sprinkle with coconut. Stand at room temperature to set. Serve.

 

 

Need another hit ...

Mocha Cupcakes with whipped cream

Mocha delight for all those choc coffee aholics that can’t have enough choc in there Mocha chino, this tasty delight will keep your taste buds buzzing. With simple ready to make ingredients that everyone has in the cupboard this naughty treat can be enjoyed late at night in front of the computer or a mid afternoon hit...

Ingredients

         2 Tbsp of instant espresso coffee powder

         6Tbsp butter

         85g caster sugar

         1 Tbsp honey

         200ml water

         225g plain flour

         2 Tbsp of cocoa powder

         1 Tsp bicarbonate of soda

         3 Tbsp milk

         1 large egg beaten

          Topping

         225ml whipping cream

       Coca powder sifted for dusting

Method

1.       Put 20 paper baking cases in 2 muffin pans or place 20 double layer cases on 2 baking sheets.

2.       Put the coffee powder, butter, sugar, honey and water in a saucepan and heat gently stirring, until the sugar has dissolved. Bring to boil, then reduce the heat and simmer for 5 minutes. Pour into a large heat proof bowl.

3.       When the mixture has cooled, sift in the flour and cocoa. Dissolve the bicarbonate of soda in the milk, then add to the mixture with the egg and beat together until smooth. Spoon the mixture into paper cases or tray.

4.       Bake cupcakes in a preheated oven 180c for 15- 20 minutes or until well risen and firm to touch. Transfer to a wire cooling rack

5.       For the topping, whisk the cream in a bowl until it holds its shape. Just before serving spoon a heaped teaspoon of cream on top of each cake, then dust lightly with sifted cocoa. Serve immediately or place in refrigerator.