Cherry 7up Cupcakes

Cherry 7UP Cupcakes

Makes 12-14

Ingredients

1/2 cup unsalted butter, room temperature

1 cup sugar

2 eggs

1/2 cup Cherry 7UP

3/4 teaspoons maraschino cherry juice or syrup

1 1/4 cup + 2 tablespoons all purpose flour

3/4 teaspoon baking powder

1/8 teaspoon salt

Extra Cherry 7UP for drizzling

Method

Preheat oven to 350F.  Line cupcake pan with paper liners.

Beat butter on medium speed for 30 seconds.  Add sugar; beat on medium-high until light and fluffy.  Add eggs one at a time; scrape the sides of the bowl between each addition.

Whisk together flour, baking powder and salt in a separate bowl.  Add to butter mixture.  Mix on low for 5 seconds.

Add Chery 7 UP and cherry juice or syrup.  Mix to combine.

Fill cupcake liners evenly with batter, about 2/3′s full (I actually went about 3/4′s full).

Bake for 18-20 minutes or until a cake tester comes out clean.

Immediately after baking, poke deep holes – but not all the way through – each cupcake with toothpick or fork, and slowly drizzle approximately one teaspoon over cupcake.  Let sit to absorb and completely cool before frosting.

Cherry 7UP Buttercream

Frosts 12-14 cupcakes

Ingredients

1/2 cup butter

2-2 1/2 cups confectioners’ sugar

1 tablespoon Cherry 7UP

1 teaspoon maraschino cherry juice or syrup

Red food coloring gel (optional)

Method

Sift confectioners’ sugar into a bowl or onto parchment paper.

Beat butter at medium-high speed until creamy.  Add half of the sugar, mix on low for 5 seconds.

Add Cherry 7UP and cherry juice or syrup.  Beat until combined.

Add food coloring, if desired, for a pinker hue.

Gradually add remaining sugar until a proper consistency and sweetness is reached.

Dark Chocolate Cupcakes

Makes 12 cupcakes

Ingredients

1 1/2 cups self-raising flour

1/4 cup cocoa powder

2/3 cup caster sugar

1/4 teaspoon salt

125g unsalted butter

100g dark chocolate, coarsely chopped

2 eggs, room temperature

1/2 cup milk, room temperature

1 teaspoon pure vanilla extract

100g dark chocolate, chopped

Method

Preheat oven to 200C (400F) .  Line a 12-cup muffin tin with cupcake liners.

Melt butter and 100g coarsely chopped dark chocolate in a heatproof bowl over a pan of simmering water.  Stir until melted and smooth.  Cool.

Sift flour, cocoa powder, sugar and salt into a large bowl.

In a small bowl, whisk together melted butter and chocolate mixture, eggs, milk and vanilla extract until thoroughly combined.  Pour into flour mixture along with 100g chopped dark chocolate.  Stir gently, just until combined.

Divide batter evenly into cupcake liners and bake 15-20 minutes or until the tops spring back when touched.

Vanilla Buttercream

Ingredients

170g unsalted butter, room temperature

225g confectioners’ sugar

1/2 teaspoon vanilla extract

Method

Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium. Add sugar, 1/4 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days (bring to room temperature, and beat on low speed until smooth before using).

Jamieanne's Nutella Layered Cupcake with Nutella Coffee Frosting

Makes 12

Simple Butter Cupcake

Ingredients

2 cups self-raising flour, sifted

3/4 cup caster sugar

3/4 cup milk

125g butter, melted, cooled

2 x 59g eggs, beaten

1 teaspoon Vanilla Essence

Method

Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.

Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.

Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.

Nutella Coffee Frosting

Ingredients

2 tablespoons butter, softened

2 tablespoons Nutella

1 1/2 cups powdered sugar

1-2 tablespoons milk

1 teaspoon instant coffee

1/2 teaspoon vanilla

Method

In a small bowl, combine 1 tablespoon milk with 1 teaspoon instant coffee and stir until coffee is dissolved.

In a separate bowl, combine butter, Nutella, sugar, salt, vanilla, and the 1 tablespoon coffee-milk mixture. Mix well with electric mixer, adding more milk as needed to make a fluffy spreadable frosting.

Additional Ingredients

Nutella

Chocolate chips

Cut cupcake into two and spread Nutella in between. Now you have a layered cupcake, Nutella/coffee frosting on top, sprinkled with mini chocolate chips.

Martha Steward's Banana Whoopie Pies

Makes about 36 whoopie pies.

For the batter

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup mashed ripe banana

1/2 cup sour cream

8 tablespoons unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1/2 teaspoon vanilla

For the filling

16 ounces cream cheese, softened

1 cup confectioners' sugar

1/2 teaspoon vanilla

To prepare the batter

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, baking powder, baking soda and salt.

In a small bowl, stir together banana and sour cream.

In a large mixing bowl, beat together butter and sugars until light and creamy. Add egg and beat until combined. Mix in vanilla. Alternately mix flour and banana mixture into the creamed butter, beginning and ending with flour mixture, mixing just until combined. Scoop the batter into a pastry bag fitted with a 1/4" round tip.

Pipe batter into 1 1/4" rounds onto parchment-lined baking sheets. Place into the oven and bake until the edges are a light golden, about 10 to 12 minutes. Remove and transfer sheet of parchment to a wire rack and allow the soft cakes to cool completely.

To prepare the filling

In a large mixing bowl, beat cream cheese until smooth. Add confectioners' sugar and vanilla, mixing until smooth and creamy. On the flat side of half the cakes, spoon about one tablespoon worth of the filling on top. Top with the unfilled halves to form a sandwich. Lightly dust with confectioners' sugar before serving.

The Maven’s Fudge Brownies

Makes 16 squares

Ingredients

1/4 cup (50g) good-quality dark chocolate, chopped

250g unsalted butter, chopped

1 cup (100g) good-quality cocoa powder, sifted

2/3 cup (165ml) sunflower oil

5 eggs

1/2 teaspoon pure vanilla extract

2 teaspoons instant coffee

2 1/3 cups (515g) caster sugar

1 1/2 cups (225g) plain flour, sifted

1 2/3 cups (170g) walnuts, roughly chopped

Icing sugar, to dust

Method

Preheat oven to 180C.  Grease and line a 30cm square pan with baking paper.

Combine chocolate, butter, cocoa and oil in a bowl over a pan of simmering water (make sure the bowl doesn’t touch the water), stirring until melted.  Cool slightly.

Meanwhile, beat eggs, vanilla, coffee and sugar in an electric mixer on medium speed for 10 minutes or until thick and pale.  Fold warm chocolate mixture into the egg mixture until combined, then fold in flour and walnuts until just combined.

Pour mixture into the prepared pan and bake for 40 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs, but is not sticky.

Cool completely in pan before turning out and cutting into 16 squares.  Dust with icing sugar and serve.

Paula Deen's Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

1 pound cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar

Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Anna Olson's Chocolate Chip Cookies

Tried, tested and true. My secret ingredient is cornstarch to make chewy-centred cookies! If you want crispy cookies, omit the cornstarch and replace the baking soda with baking powder.

Yield: 24

Ingredients

3/4 cup unsalted butter, softened

1 cup brown sugar

1/4 cup granulated sugar

1 egg

2 teaspoons vanilla extract

2 cups all purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

8 ounces bittersweet chocolate, cut into chunks

Directions

Preheat oven to 350 F.

Cream together butter and sugars until smooth. Add egg and vanilla and blend in.

Stir in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.

To Assemble

Let cool slightly and enjoy.

Umi's Sandwich Cake

BakeB

Ingredients:

1 tin butter
1 tin castor sugar
2 tins self raising flour
1 tin eggs (5-6 eggs depending on grade)
1 tsp vanilla essence
1 tbs golden syrup or honey
1 tsp baking powder

raspberry jam for centre spread
almond flakes for toppings

Methods:

1) Whisked together the butter and sugar till white.
2) Add in vanilla essence and golden syrup
3) Beat in egg one at a time till finished
4) Fold in the flour which have been sieved earlier with baking powder.
5) Lined the bottom of the cake tin with rice paper and the sides with butter.
6) Fill in the cake tin with the cake mixture about 1/4 full.
7) Bake at 170 deg celcius for 20-25 mins
8) Turn the cake out of the tin bottom up
while its still warm and spread raspberry jam over it.
9) Place the other cake on top of the cake bottom to bottom, with the almonds topping showing on top.