PB&J CUPCAKES
This recipie I found in the book cupcakes, by Shelly Kaldunski. what you need is a batter for vanilla cupcakes, peanut butter frosting, and 3/4 cup of fruit jam or preserves. spray your pan with cooking spray, then fill it with batter. Bake till inserted toothpick comes out clean, then take out and cool. once cooled, cut cupcakes in half and put jam or preservesin the center, and frosting on top. hope you enjoy!! leave a comment!
BLACK FOREST CUPCAKES
This recipie I found in the book cupcakes by Shelly Kaldunski. What you need is a chocolate mix (devil), 1 11/2 cups fresh Bing cherries, pitted and cut in half,pluss 12 whole unpitted cherries with stems fo garnish, 2 tbsp granulated sugar,1 tbsp kirsch, 1 cup cold heavy cream, 1 tbsp confectioners' sugar, and chocolate frosting. Bake and cool the cupcakes and put on chocolate frosting.Set aside.In a small saucepan on medium heat,combine the half cherries,granulated sugar, and kirsch. stir occasionally for 5-7 min.. tranfer to a small bowl and refrigerate till cold up to one hour at the least. In a bowl, combine cream and confectionres' sugar.Using an electric mixer on low speed beat til slighty thickened,1-2 min..Gradually increase the speed to medium-high and beat until the cream holds soft peaks,2-3 min..using a rubber spatula, gently fold cherry mixture into whipped cream, leaving streaks of red. Top the frosted cupcake with the cherry whipped cream mixture, and garnich with a whole cherry, and serve. hope you enjoy! leave a comment.
BANANA SPLIT CUPCAKES
This recipie I found in Wild About Cupcakes by Rachel Lane. What you need for the cupcakes is 1 1/4 cups (180 g) wholewheat (wholemeal) flour, 1 tsp baking powder, 1 tsp ground nutmeg, 1/2 tsp baking soda (bicarbonate of soda), 1/2 cup (125 g) low-fat dairy-free spread,1/2 cup (100 g) firmly packed light brown sugar, 1 tsp vanilla extract (essence), 2 large eggs, 1/2 cup (125 ml) low-fat yogurt, and 2 medium overripe bananas, mashed. For decorating you need, 1/2 cup (125 ml) low-fat yogurt, 1 small banana,sliced, 3 tbsp chopped nuts, and 2 oz. (60 g) dark chocolate, melted. Preheat the oven to 350*f ( 180*c/gas 4). line a standered cupcake pan with liners. Cupcakes: Combine the flour, baking powder, nutmeg,and baking soda in a small bowln Beat the low-fat spread, brown sugar, and vanilla in a medium bowl with an electric mixer on medium-high speed untill creamy. Add the eggs one at a time, beating until just blended after each addition. With mixer on low speed, add the mixed dry ingrediants and yogurt. stir banana in by hand. Spoon the batter into the prepared cups, filling each one three-quarters full. Bake for 20-25 min., until golden brown and firm to touch. Transfer the cupcake pan to a wire rack or hot pad. let cool completely before removing the cupcakes. To decorate: Put a dollop of yogurt on each cupcake. Arrange slices of banana on top. Sprinkle with nuts and drizzle with the melted chocolate. hope you enjoy! leave a comment!
COOKIES & CREAM CUPCAKES
This recipe I found in the book Wild About Cupcakes by Rachel Lane. What you need for the cupcakes is, 3 oz. (90 g) dark chocolate, coarsely chopped, 1/2 cup (125 ml) light (single) cream, 1 cup (150 g) all-pupose (plain) flour, 2 tbsp unsweetened cocoa powder,sifted, 1 tsp baking powder, 1/8 tsp salt, 1/3 cup (90 g) unsalted butter,softened, 1 cup (200 g) sugar, 1 tsp vanilla extract (essence), 2 large eggs, lightly beaten, and 6 oreo cookies (biscuits), coarsely chopped. For the topping you need, 1 cup (250 ml) heavy (double) cream, 2 tbsp confectioners' (icing) sugar, and 2 oreo cookies (biscuits), coarsely chopped. Cupcakes: Pre-heat the oven to 325*f (170* C/gas 3). Line a standard cupcake pan with paper liners. Melt the chocolate and cream in a double boiler over barely simmering water, stirring until smooth. remove from the heat and let cool. combine the flour, cocoa, baking powder, and salt into a bowl. Beat the butter, sugar, and vanilla in a medium bowl with an electric mixer on medium-high speed,until pale and creamy. Add the eggs one at a time, beating until just blended after each addition. With mixer on low speed, add the mixed dry ingredients and melted chocolate. Stir the oreo cookies in by hand. Spoon the batter into the prepared cups, filling each one three-quarters full. Bake for 25-30 min., until risen and firm to touch. Transfer the cupcake pan to a wire rack. let cool completely before removing the cupcakes. Topping: whip the cream in a small bowl with an electric mixer untill it begins to thicken. gradually add the confectioners' sugar, whisking untill soft peaks come. Stir in the oreo cookies and place a dollop of cream on top of each cupcake. hope you enjoy! leave a comment!
