Tag Archives: cupcakes

Chocolate self-saucing pudding

Ingredients

  • 1 cup self-rising flour
  • 2 tablespoons cocoa powder
  • 1/2 cup brown sugar
  • 80g butter, melted
  • 1/2 cup milk
  • 1 egg

Topping

  • 1 cup brown sugar
  • 1 tablespoon cocoa powder
  • 1 3/4 cup boiling water

Steps

  • Preheat oven to 180°C.
  • Grease 4 ovenproof ramekins.
  • Sift flour and cocoa into a large bowl. Stir in sugar.
  • Combine butter, milk and egg.
  • Slowly add to flour mixture, whisking until well combined and smooth.

Chocolate self-saucing pudding

  • Spoon equally into the 4 ramekins.

Chocolate self-saucing pudding (2)

Topping

  • Combine sugar and cocoa
  • Sprinkle mixture over pudding.

Chocolate self-saucing pudding (3)

  • Pour boiling water over pudding as evenly as possible.

Chocolate self-saucing pudding (4)

  • Bake for 35 to 40 minutes or until pudding bounces back when pressed gently in centre.

Chocolate self-saucing pudding (5) Chocolate self-saucing pudding (6)

  • Server with cream or ice-cream.

Chocolate self-saucing pudding (1)

You may also like :

*Chocolate cupcakes
*Blueberry muffin
*Chocolate mud cake with ice-cream
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Lemon Cupcakes

Ingredients

Cupcakes

  • 150 g unsalted butter
  • 150 g caster sugar
  • 175 g self-rising flour
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon

Icing

  • 150 g unsalted butter
  • 250 g icing sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons hot water
  • 2 teaspoons finely grated lemon

Steps

  • Preheat oven to 180°C.
  • Line 12 cupcake pan cups with paper liners.

lemon cupcake (1)

  • Sift the self-rising flour, butter, sugar, vanilla extract, eggs, and lemon together in a bowl.

lemon cupcake (2)

  • Beat the mix for 2 mins until creamy and light. Do not over mix.

lemon cupcake (3)

  • Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven for 20 minutes.

lemon cupcake (4)

  • It is cooked if a toothpick inserted in the centre comes out clean.

lemon cupcake (5)

  • Let the cupcakes cool on a wire rack

lemon cupcake (7)

  • To make the icing, place icing sugar and butter into a bowl and beat until smooth and creamy.

lemon cupcake (6)

  • Add the vanilla extract, hot water and grated lemon rind and beat unit smooth.
  • Once the cupcakes have cooled, pipe the mixture evenly onto them.

lemon cupcake (8) lemon cupcake (9)

  • Enjoy

lemon cupcake (10)

You may also like :

*Chocolate cupcakes
*Blueberry muffin
*Chocolate mud cake with ice-cream

Chocolate cupcakes

Ingredients (make 12 cupcakes)

  • 80g unsalted butter, softened
  • 1/2 cup caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ¾ cups plain flour
  • ¾ cup cocoa powder
  • 2 tsps baking powder
  • ½ cup milk

Icing

  • 50g unsalted butter
  • 1 cup icing sugar
  • 1 cup cocoa powder
  • 2 tbsp milk
  • Sprinkles or lollies to decorate

Steps

  • Preheat oven with fan to 180°C or without fan for 200°C.
  • Place cupcake papers in two 12-hole cupcake trays.

  • In an electric mixer, beat butter for 2 minutes until pale in colour and creamy. Add sugar one third at a time and cocoa beating well between each addition. Add the eggs one at a time, beating for about a minute between each addition. Add the vanilla essence and beat until combined.

  • Sift flour and baking powder and add half to butter mixture with half the milk, mix until well combined. Repeat with remaining flour and milk.

  • Divide batter evenly between 12 patty cases.

  • Bake for 15-20 minutes, Cupcakes are baked if they spring back when lightly touched in the centre. Allow cupcakes to cool in pan for 5 minutes before transferring.

Icing Steps

  • In an electric mixer, beat Cream butter until pale and smooth. Add the milk and half the sifted icing sugar and cocoa powder. Beat until well combined. Add the remaining icing sugar and beat until mixture is light and fluffy. The mixture should be a spreadable paste; if it is too dry, add some more milk, if too wet add more icing sugar.

  • When cakes are cold, spread generously with icing and dip into sprinkles or decorate with small lollies.

Rose cupcake icing

I also decided to do a rose swirl with the icing. As it was my first attempt, it was not very good but here are the steps.

  • Start from the middle and pipe a small amount of buttercream into the centre.

  •  Slowly work your way around going anti-clockwise until you reach the outer edge of your cupcake. Remember to apply even pressure to your pipping bag, this insures an even swirl all the way around.

Here is the YouTube video if you want to try.

I made them for Teej along with Vanilla cupcakes.

Vanilla cupcakes

Ingredients (make 12 cupcakes)

  • 125g unsalted butter, softened
  • 1 cup caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1½ cups plain flour
  • 1 tsp baking powder
  • ¾ cup (185mL) milk

Icing

  • 50g unsalted butter
  • 2 cups icing sugar
  • 2 tbsp milk
  • Sprinkles or lollies to decorate

Steps

  • Preheat oven with fan to 180°C or without fan for 200°C.
  • Place cupcake papers in two 12-hole cupcake trays.

  • In an electric mixer, beat butter for 2 minutes until pale in colour and creamy. Add sugar one third at a time, beating well between each addition. Add the eggs one at a time, beating for about a minute between each addition. Add the vanilla essence and beat until combined.

  • Sift flour and baking powder and add half to butter mixture with half the milk, mix until well combined. Repeat with remaining flour and milk.

  • Divide batter evenly between 12 patty cases.

  • Bake for 15-20 minutes, Cupcakes are baked if they spring back when lightly touched in the centre. Allow cupcakes to cool in pan for 5 minutes before transferring.

Icing Steps

  • In an electric mixer, beat Cream butter until pale and smooth. Add the milk and half the sifted icing sugar. Beat until well combined. Add the remaining icing sugar and beat until mixture is light and fluffy. The mixture should be a spreadable paste; if it is too dry, add some more milk, if too wet add more icing sugar.

  • When cakes are cold, spread generously with icing and dip into sprinkles or decorate with small lollies.

  • If you like, you can use piping for icing and decorations.

I made them for Teej along with chocolate cupcakes.