Tag Archive | cupcakes

Kampvuur cupcakes


lemon koekies op kole

Sny lemoen se bo-kant af, skep vleis uit. Maak pakkie brownie of kolwyntjiemengsel aan. Giet in lemoenskil. Sit boonste stukkie lemoen terug.

Draai toe met foelie

Sit in die kole

Die baktyd is so om en by 15/30 min afhangende van die kole se hitte.

Oreo koekies cupcakes


oreo peanutbutter cupcakes sjokolade
Grondboontjiebotter & Oreo Gevulde Brownie Cupcakes
Mens kan die grondboontjiebotter vervang met Caramel Treat indien verkies.

Deur: Recipe source: Adapted from Instructables via Picky Palate

Bestanddele
• 24 sjokolade Oreo dubbel koekies (1 pakkie)
• ~ 1 koppie grondboontjiebotter
• 1 beslag Brownie (boks) koekmengsel, of maak jou eie beslag aan. (geen neute nie)

Instruksies

1. Voorverhit die oond tot 350 grade (180 C)
2. Voer ‘n kolwyntjie pan uit met kolwyntjie koppies. Spuit spray en cook om te verhoed dat dit vasklou
3. Smeer ongeveer 1 teelepel grondboontjiebotter op die koekie – sit weer ‘n koekie op. Smeer weer grondboontjiebotter bo-op, dws eindig af met grondboontjiebotter.
4. Plaas die koekiesstapels binne in die kolwyntjies.
5. Plaas die stapels mooi in die middel sodat genoeg kolwyntjiemengsel om die koekie en bo-oor kan loop.
6. Maak brownie beslag volgens aanwysings aan.
7. Gooi ongeveer 2 eetlepels poeding beslag oor die top van elke koekie stapel. Sorg dat elke stapel van koekies heeltemal bedek met mengsel..
8. Bak vir 20 minute of totdat brownies gaar is.
9. Laat vir 5 minute in die pan afkoel en verwyder. Plaas op ‘n draadrak om heeltemal af te koel.

Laurine Faul van Zyl
MAKLIKSTE BROWNIES EVER!!!
1 kop botter
2 kop suiker
1 kop kakao
4 eiers
1t vanilje
1k meel
1 en half kop bruismeel

Smelt die botter in n pot,
Gooi suiker en kakao by,
Klits eiers en voeg by, meng goed
Voeg meel en vanilje by en meng alles goed saam.

‘n Basiese sjokolade cupcake resep sal ook werk:

Basic Cupcakes recipe

ALL4WOMEN

 

Here is a basic recipe for cupcakes which you can get really creative with

Ingredients

150g room temperature butter
150g caster sugar
175g self raising flour
3 eggs
2 tablespoons cocoa powder
1 teaspoon vanilla essence

Directions

Pre-heat the oven to 180 Celsius and place cupcake holders into a muffin tin

Beat the eggs lightly in a mixing bowl, then add all of the rest of the ingredients. (no need to sift the flour)

Beat with an electric beater for about 2 or 3 minutes, until light and creamy.

Fill the cupcake holders evenly, about 3/4 full.

Bake for 20 minutes until they have risen and are firm on top.

Allow to cool in the muffin tray before icing

Grondboontjiebotter en Oreo Gevulde Brownie Cupcakes


oreo peanutbutter cupcakes sjokolade
Grondboontjiebotter & Oreo Gevulde Brownie Cupcakes

Mens kan die grondboontjiebotter vervang met Caramel Treat kondensmelk.

Deur: Recipe source: Adapted from Instructables via Picky Palate

Bestanddele
• 24 sjokolade Oreo dubbel koekies (1 pakkie)
• ~ 1 koppie grondboontjiebotter
• 1 beslag Brownie (boks) koekmengsel, of maak jou eie beslag aan. (geen neute nie)

Instruksies

1. Voorverhit die oond tot 350 grade (180 C)
2. Voer ‘n kolwyntjie pan uit met kolwyntjie koppies. Spuit spray en cook om te verhoed dat dit vasklou
3. Smeer ongeveer 1 teelepel grondboontjiebotter op die koekie – sit weer ‘n koekie op. Smeer weer grondboontjiebotter bo-op, dws eindig af met grondboontjiebotter.
4. Plaas die koekiesstapels binne in die kolwyntjies.
5. Plaas die stapels mooi in die middel sodat genoeg kolwyntjiemengsel om die koekie en bo-oor kan loop.
6. Maak brownie beslag volgens aanwysings aan.
7. Gooi ongeveer 2 eetlepels poeding beslag oor die top van elke koekie stapel. Sorg dat elke stapel van koekies heeltemal bedek met mengsel..
8. Bak vir 20 minute of totdat brownies gaar is.
9. Laat vir 5 minute in die pan afkoel en verwyder. Plaas op ‘n draadrak om heeltemal af te koel.


Laurine Faul van Zyl
MAKLIKSTE BROWNIES EVER!!!
1 kop botter
2 kop suiker
1 kop kakao
4 eiers
1t vanilje
1k meel
1 en half kop bruismeel

Smelt die botter in n pot,
Gooi suiker en cacao by,
Klits eiers en voeg by, meng goed
Voeg meel en vanilje by en meng alles goed saam.
Ek dink jy behoort bogenoemde resep te halveer vir die kolwyntjie resep soos bo.

Nutella cookie cups


cupcakes nutella

 

NUTELLA COOKIE CUPS

By: http://wishesndishes.com/mm-nutella-cookie-cups/

INGREDIENTS:
*makes about 24 cups
1 cup unsalted butter, softened
3/4 cup sugar
1 tsp. salt
2 tsp. vanilla
2 cups all purpose flour
Nutella (for filling cups, chocolate frosting will also work)
M&M’s or smarties or any topping you desire
DIRECTIONS:
Preheat oven to 300 degrees. Grease a mini muffin pan and set aside.
Cream the butter and sugar in mixer. Gradually add the salt, vanilla and flour and beat well.
Form a ball of cookie dough in your hand, a little bigger than a ping pong ball, and place into greased mini muffin pan.
Push the middle down with your thumb to make a well/depression in the center.
Bake for 20 minutes or until cookie cups are set.
When the cookies cups are done, place wire rack let cool completely.
Fill the wells with Nutella and top with M&Ms.

Diabetic chocolate chip cupcakes


Diabetic chocolate chip cupcakes- Foto someoneleftthecakeoutintherain

Diabetic chocolate chip cupcakes- Foto someoneleftthecakeoutintherain

Diabetic chocolate chip cupcakes

Annette Breytenbach

Ingredients

4 tsp liquid sweetener

1/3 c butter

1 egg, beaten

2 tsp vanilla

½ c water

1¼ c flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

½ c semi-sweet chips

¼ c chopped nuts

Combine sweetener, butter, egg and vanilla. Beat 2 minutes on high. Add water and dry ingredients except chips and nuts. Blend well. Stir in nuts and chips. Fill paper lined muffin pan about 2/3 full. Bake at 190 degrees C about 30 minutes or until light golden brown.

Rooi Fluweelkoek/Red Velvet Cake


Rooi Fluweelkoek

Rooi Fluweelkoek

Rencia Odendaal Pretorius

ROOI FLUWEELKOEK:
KOEK:
100g botter 350g suiker
2 eiers 75ml kakao
30ml kookwater 2 bottels (30ml elk) voedselkleursel
520ml koekmeelblom 5ml sout
250ml karringmelk 5ml vanieljegeursel
5ml koeksoda 5ml witasyn
VERSIERSEL:
250ml melk 90ml koekmeelblom
275ml suiker 250ml botter
5ml vanieljegeursel sjokolade-vermicelli om bo-oor te strooi

Voorverhit die oond tot 180C. Smeer twee 20cm losboomkoekpanne met margarien.

Verroom die botter en suiker saam tot lig en romerig. Voeg die eiers een vir een by en klits na

elke byvoeging.  Meng die kakao, kookwater en voedselkleursel saam om ‘n stywe pasta te

vorm. Voeg by die botter mengsel en meng. Sif die koekmeelblim en sout saam. Meng ook

die karringmelk en vanieljegeursel saam. Voeg om die beurt met die droë bestanddele by die

bottermengsel. Meng laastens die koeksoda en asyn saam en voeg by die mengsel. Meng

goed. Verdeel die mengsel in twee gelyke dele en skep in die voorbereide koekpanne. Bak

sowat 30 minute lank of totdat pen skoon uit die middel van die koek kom.

 

VERSIERSEL:

Voeg ‘n bietjie van die melk by die koekmeelblom en meng tot ‘n gladde pasta. Bring die res

van die melk saam met die suiker tot kookpunt. Roer gedurig. Voeg ‘n bietjie van die warm

melk by die meelpasta en meng goed. Voeg by die warm melk en kook oor lae hitte  tot gaar

en dik. Roer gedurig.  Verroom die botter tot sag. Voeg die vanieljegeursel by. Giet die

melkmengsel by en klits totdat dit lyk soos styfgeklopte room. Koel af. Smeer ‘n bietjie van

die versiersel op 1 koeklaag en plaas die ander koeklaag bo-op. Versier die koek met die res

van die versiersel.  Strooi ‘n bietjie sjokolade-vermicelli bo-oor.

Red-velvet-cupcakes

Red-velvet-cupcakes

MODERN RED VELVET CUPCAKES

Written by Preshen on 29 June 2012.

Trendy and different these cupcakes are quite a talking point!

Ingredients

-250 g unsalted butter, softened

-400 g light brown sugar, packed (500 ml)

-15 ml vanilla extract

-15 ml red food coloring

-5 ml white vinegar (or other mild vinegar, such as white balsamic)

-280 g cake flour (500 ml)

-20 g unsweetened cocoa powder, sifted (60 ml)

-10 ml bicarbonate of soda

-3 ml salt

-250 ml buttermilk or natural yoghurt

-6 large eggs

For Icing

-1 x batch Cream Cheese Icing (see recipe below)

 

Instructions

Preheat oven to 180ºC/160ºC fan/Gas Mark 4. Line two 12-cup muffin tins with paper or foil liners.

In large mixing bowl of an electric mixer, beat the butter and sugar until fluffy.

Mix in vanilla, food coloring, and

In a large bowl, sift the flour, cocoa powder, bicarbonate of soda, and salt. Use a fine mesh sieve to ensure no little spots of cocoa powder in the finished product.

Add the flour mixture to the butter mixture, alternating with buttermilk and beating in between.

Beat in eggs.

Fill lined muffin cups about 3/4 full. Getting the cupcake batter into the muffin cups is always a challenge. Use a measuring cup to pour the batter into the cups, or use a metal ice-cream

Bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Place on wire racks and cool

Ice each cupcake with a generous amount of Cream Cheese Icing and dust with your favourite sprinkles.

Makes 2 ½ dozen

Tips:

Bake mixture in 1 x Bundt pan which has been well greased and lined with baking paper on the base, grease the paper again. Bake at the same temperature for 60 – 65 minutes. Allow to cool in the pan slightly, turn out and allow to cool before icing.

Serves 12 – 14

 

CREAM CHEESE ICING

The best cream cheese icing ever, the secret is in using less cream cheese than a whole carton, this icing does not go runny after you start adding the icing sugar.

Ingredients

-50 g cream cheese, softened

-25 g butter, softened

-200 g icing sugar (400 ml)

-A little milk to combine (about 50 ml)

Instructions

Place cream cheese, butter and icing sugar into a food mixer with the balloon whisk.

Add a little milk, and beat well until it all comes together and is quite stiff, then add a little more milk until it reaches a consistency that it will not run down the cake, but will be able to set on the top ridge of the cake.

Red_Velvet_Cheesecake

Red_Velvet_Cheesecake

Red Velvet Cheesecake

Southern Living DECEMBER 2004

 

If you love both red velvet cake and cheeescake, this recipe is for you. A red velvet filling is spiked with cocoa, topped with a creamy cheesecake layer, and baked in a dark chocolate crust–making a wickedly-delicious combination.

 

Ingredients

1 1/2 cups chocolate graham cracker crumbs

1/4 cup butter, melted

1 tablespoon granulated sugar

3 (8-ounce) packages cream cheese, softened

1 1/2 cups granulated sugar

4 large eggs, lightly beaten

3 tablespoons unsweetened cocoa

1 cup sour cream

1/2 cup whole buttermilk

2 teaspoons vanilla extract

1 teaspoon distilled white vinegar

2 (1-ounce) bottles red food coloring

1 (3-ounce) package cream cheese, softened

1/4 cup butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Garnish: fresh mint sprigs

Preparation

Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.

Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.

Koek Wenke


Hart Koek

Hoe om ‘n hartjie koek te maak:  Sny ‘n ronde koek in die helfte en voeg by ‘n vierkantige koek.

Hart Koek

Hartjie Kolwyntjies

Hoe om hartjie kolwyntjies te maak: Sit ‘n albaster in die eenkant van die kolwyntjie pannetjie in om ‘h HARTJIE KOLWYNTJIE/CUPCAKE te vorm

Cupcake Hearts

Vinnige kollewyntjie versiersel:

Clipboard09

Stel jou oondklokkie om aft e gaan 5 minute voor jou kollewyntjie gaar is en plaas dan ‘n groot marshmallow op die bokant van elke kollewyntjie en bak vir die orige 5 minute.