Αποτελέσματα Αναζήτησης
22 Christmas cupcakes to keep the kids smiling. Watch the kids’ eyes light up when they see these festive and easy cupcake Christmas decorating ideas, like our gingerbread cupcakes in ice-cream cones. Never fear, it’s not just the kids who get to have all the silly season fun. We have plenty of cupcakes that’ll be devoured and enjoyed by ...
Method. Line 2 x 12 hole cup cake pan trays with paper cases. Combine all ingredients in medium bowl of electric mixer, beat on low speed until all ingredients are combined. Then beat on medium speed until mixture is smooth and has changed in colour. Divide into paper cases and bake at 180C for approximately 20 minutes.
Cupcakes are the perfect sized treat and are as delicious as they are delectable. With yummy cupcake recipes like vanilla, caramel and red velvet, different types of icing and baking methods, this collection will make you look like a baking expert. (74 results) Budget.
Preheat oven to 180°C/160°C fan forced. Line 12 holes of an 80ml (1/3 cup) capacity muffin tin with paper cases. Using electric beaters, beat the butter and sugar in a large bowl until pale and fluffy. Add eggs one at a time, beating well after each addition (mixture may curdle). Sift together the flour and baking powder.
200 g icing sugar, sifted. 75 mL boiling water. Add a quarter of the water to the sifted icing sugar and, using a flat bladed knife, stir together. Once smooth, allow the icing to sit for a minute, then check the consistency. If it is thick and falls from the knife in thick ribbons it’s ready to use.
Method. Preheat the oven for 10 minutes at 180C. Chocolate cupcakes: Sift flour, cocoa, salt and baking powder three times. In a new bowl, cream butter and sugar until light and fluffy. In another clean bowl, beat eggs with vanilla essence to a stiff froth. Now add beaten eggs to the creamed mixture little by little. Fold flour into this mixture.
In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla. Combine the dry ingredients together well. Alternate adding the milk and dry ingredients to the peanut butter mix until all combined. Spoon into the prepared cupcake/muffin tin cups.
Preheat oven to 180 Celcius. Place paper cups in muffin trays. Chop butter and beat until creamy. Add sugar unto you get the same creamy consistency. Add eggs and vanilla and combine well. Sift flour and add milk. Fold and combine mixture. You may need to add more milk depending on the consistency. Sprinkle and fold the sultanas in.
Preheat oven to 180/160C fan-forced. Use a balloon whisk to whisk together the flour, sugar and baking powder. Make a well in the centre. Add the butter, milk and eggs. Whisk to combine. Add the hundreds and thousands. Gently stir to combine. Divide mixture evenly among the patty cases.
Preheat oven to 180C/160C fan-forced. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Combine butter, sugar, eggs, flour, milk and vanilla in a large mixing bowl. Using electric beaters, beat on low speed until ingredients are combined. Increase speed to medium and beat for 3 minutes.
