145g Butter soft butter
1 large egg
250g all purpose flour
Preheat your oven to 170 C or 325
In a mixer with paddle attachment cream the butter and sugar with your chosen flavor until just creamy.
Do not whip to long or the cookies will not hold their shape when they are baked.
Beat in the egg until well combined.
Add the flour and mix on low speed until a dough forms.
Gather the pieces into a ball and wrap in plastic wrap.
Let the dough rest in the refrigerator for an hour
Place the dough on a floured surface and knead briefly.
Roll out the dough to even thickness
Use cookie cutters to cut out the shapes. And place them on a cookie sheet.
Bake for about 8 – 12 minutes.
Let them cool on a wire rack
Decorate with royal icing or eat them just as they are!
200 g white chocolate butterscotch chips
250 g unsalted butter
250 g brown sugar
3 eggs large
5ml vanilla extract
200g all purpose flour
100 g self raising flour
7.5 ml baking powder
Preheat oven to 160 C .
In a saucepan, melt butter, add water, sugar and chocolate, stirring until completely smooth
Set aside to cool down for 15 minutes
In a separate bowl lightly whisk eggs, vanilla and salt
Sift the 2 flours together
Combine egg mixture and flour into chocolate mixture until fully incorporated.
Pour mixture into cupcake liners; bake for 40 min or skewer until a skewer comes out clean
Cool and decorate your cup cakes with Butter Cream, Whipped Cream or a dollop of Dulce de Leche
Chocolate Mud Cakes
350 g dark chocolate pieces
225 g butter
600 ml water
400 g sugar
400 grams self-raising flour
- Line cake pans with parchment paper and grease the sides. Preheat oven to 170C/325F.
- In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly.
- In a large bowl, lightly beat the eggs. Gradually beat the cooled chocolate mixture into eggs.
- Whisk sugar and flour into the chocolate mixture, continue beating until smooth and well blended.
- Pour mixture into cake pans. Bake for 40 minutes or until the cakes are done.
16 oz. (3 cups) chocolate
1/2 cup whipping cream 6 tablespoons butter
Place all ingredients into microwave safe bowl. Microwave for 25 seconds. Stir. Place
in microwave for a few seconds at a time until ingredients are warmed and chocolate
is melted. Do not overheat. Remove from microwave and stir until glaze is shiny and
all ingredients are well blended. This icing is best if used immediately; however, if you
need to use at a later time, heat no more than 4 seconds at a time, as mixture is very
sensitive. Yields 2 cups. *Hint- If icing sets up before all cupcakes are glazed, place glaze in microwave for three second intervals, stirring thoroughly between each interval.
Victoria Sponge – Cup Cakes
This is a very light sponge like cup cake that turns to a golden colour. The cake has an even aerated crumb. The top is flat and almost sunken.
This recipe makes for about 20 cup cakes. Do not fill more than 2/3 as the dough will spill over the side and make a large flat top.
This cup cake should be consumed on the day that it is made or the very next day as it will dry out quickly.
Preheat the oven to 350 F or 325F for convection oven
180 C or 165C for convection oven
200g Self raising flour
1 cup sugar (250ml)
4 large eggs
1 ¾ stick butter – 170g
Beat the butter and sugar till light and fluffy. Add the eggs and beat till well incorporated and mixture is light and airy
Mix the flour in at a low speed
Fill the cup cake liners 20 no more than 2/3 full
Bake for about 15 – 20 minutes or until golden
Recipe compliments of Jeanette’s Cakes
6 Kinder eggs or any other hollow chocolate egg
For the Egg white
150g Cream Cheese
1 – 2 tablespoons milk
60g sifted Powdered sugar
1 teaspoon Lemon juice
1/2 teaspoon Vanilla Extract
125ml whipping cream (35% milk fat)
For the yolks
2 teaspoons Mango or orange juice
1 tablespoon Apricot jam
1 tablespoon Butter
Dip a sharp knife into a jug with hot water and remove the cap of the egg (the pointy side of the egg) About a 1/3 will be good.
Mix the cream cheese, milk, vanilla extract, lemon juice and sugar with a bowl with a handheld mixer or the bowl of your stand mixer until it is light and fluffy
Beat the cream till light and fluffy
Fold the cream into the cream cheese mixture. Do not overbeat or the mixture will become runny.
Spoon or pipe the mixture into the prepared chocolate eggs and set in the
Refrigerator for 30 minutes
Heat the Apricot jam, butter and juice in the microwave and mix. Chill this
mixture as well.
Spoon or pipe small quantities of the “yolk” on top of the “white”
These eggs can easily be made 1 – 2 days ahead of time. Just keep them covered
Remove the eggs from the refrigerator 10 minutes before serving.