SMALL CAKES AND MUFFINS

VANILLA CONE CUPCAKES

CONE CUPCAKES

BUTTERCREAM ICING

TO MAKE THE CONE CUPCAKES

  1. Preheat the oven to 170°C and cover a 12-cup muffin pan with a large sheet of aluminium foil. Tuck in the sides of the foil around the edges of the pan to secure it. Using a small sharp knife, cut a very small hole into the foil covering each muffin cup. The cones should be forced through the holes to ensure that they fit snugly.
  2. Carefully place a cone into the opening in the foil of each muffin cup — force the foil to tear a bit if necessary. Remember that the foil keeps the cones upright in the muffin pan.
  3. Sift the flour and baking powder into a bowl. In a separate bowl, cream the butter for 1–2 minutes. Add the castor sugar one third at a time, beating for 2 minutes after each addition. Beat until the mixture is light and fluffy and the sugar has almost dissolved.
  4. Add the eggs one at a time, beating for 1 minute after each addition, or until the mixture is light and fluffy. Add the vanilla and beat until combined.
  5. Add one third of the flour and beat on low speed until combined. Add half the milk (1⁄4 cup) and beat until combined. Repeat until all the flour and milk have been added but do not over mix.
  6. Carefully fill each cone to about three-quarters full. Bake for about 20 minutes, or until a cake tester inserted comes out clean. Remove the cone cupcakes from the pan and place on a wire rack to cool (the cones can be positioned on their sides at this point).

TO MAKE THE ICING

  1. Beat the icing sugar, butter and vanilla essence together until smooth. Spoon the icing into a piping bag and swirl over the cupcakes.
  2. Decorate the cone cupcakes with hundreds and thousands and insert a Flake into each (optional).

MAKES 12

CHOCOLATE CUPCAKES

  1. Preheat the oven to 170°C. Line a 12-cup muffin pan with the paper cases.
  2. Using an electric hand mixer, beat the flour, cocoa powder, sugar, baking powder, salt and butter together on a slow speed until the mixture has a grainy consistency.
  3. Whisk the milk, egg and vanilla essence together. Add half of the milk mixture to the flour mixture and mix until combined, scraping the batter from the sides of the bowl to incorporate all the ingredients well. When the ingredients have been combined reduce the mixing speed, add the remaining vanilla mixture and mix for another 1–2 minutes until smooth.
  4. Fill each paper case to about two-thirds full and bake for 20–25 minutes or until a cake tester inserted comes out clean.
  5. Leave the cupcakes to cool slightly in the tray before removing and placing them on a wire rack to cool completely.
  6. When the cupcakes are cool you can decorate them by spreading an icing of your choice over each cupcake or piping it on with a piping bag. You can even decorate them with sprinkles and chocolate vermicelli or just have them plain. They are tasty either way.

MAKES 12

JOSH’S CHOC-FILLED VANILLA CUPCAKES

  1. Preheat the oven to 170°C. Line a 12-cup muffin pan with the paper cases.
  2. If you are using Rolos or Whispers, freeze them for 20 minutes (up to 1 hour). If you are using Nutella, drop 12 teaspoonfuls on a sheet of baking paper, spaced 1–2 cm apart and freeze for the same amount of time.
  3. Sift the flour and baking powder together. In a separate bowl, cream the butter for 1–2 minutes, then add the castor sugar one third at a time, beating for 2 minutes after each addition. Beat until the mixture is light and fluffy and the sugar has almost dissolved.

  4. Add the eggs one at a time, beating for 1 minute after each addition, or until the mixture is light and fluffy. Add the vanilla and beat until combined.

  5. Add one third of the flour and beat on low speed until combined. Add half the milk (60 ml) and beat until combined. Repeat this process until all the flour and milk have been added. Do not over mix.

  6. Remove the chocolate from the freezer. Fill each paper case about half-full with batter, then press a chocolate of your choice into the centre. Cover the chocolates with more batter, filling each cup to three-quarters full.

  7. Bake for about 20 minutes, or until a cake tester inserted comes out clean. Remove the cupcakes from the trays and place on a wire rack to cool. Dust with icing sugar and serve.

MAKES 12

RASPBERRY AND CHOCOLATE CUPCAKES

  1. Preheat the oven to 180°C. Line a 12-cup muffin pan with the paper cases.
  2. Melt the chocolate and butter in a heat-proof bowl placed over a saucepan of simmering water. When melted, mix well then remove from the heat and beat in the eggs, sugar and flour.
  3. Add the raspberries and mix gently. Pour the batter into the paper cases and bake for about 20 minutes or until a cake tester inserted comes out clean.
  4. Cool slightly in the pan before placing the cupcakes on a wire rack to cool completely.
  5. Dust the tops with icing sugar and serve.

TIP:

To check the freshness of eggs, place them one by one in a jug of water. If an egg sinks to the bottom, it’s fresh. If it floats, it’s bad!

MAKES 12

CHOCOLATE LAVA CAKES

  1. Preheat the oven to 180°C. Grease six ovenproof ramekins with butter and place on a baking tray.
  2. Melt the butter and chocolate together in a heat-proof bowl over a saucepan of simmering water.
  3. Beat the eggs, egg yolks and castor sugar together until pale and fluffy. Then, whisk in the melted chocolate.
  4. Fold the flour into the chocolate mixture. Divide the mixture between the ramekins and bake for 10–12 minutes. The cakes should be flat on top and not completely set.
  5. Remove the cakes from the oven and loosen the sides carefully by running a sharp knife around the inner edge of each ramekin. Carefully flip over each cake into a dessert bowl or plate and serve immediately with cream or ice cream.

MAKES 6

BLUEBERRY MUFFINS

  1. Preheat the oven to 180°C. Line a 12-cup muffin pan with the paper cases. Place the flour, baking powder and sugar in a bowl. In a separate bowl, whisk the oil, egg, milk and vanilla until combined.
  2. Add the egg mixture to the dry ingredients and mix until just combined. Do not over mix.
  3. Add the blueberries and mix to combine. Spoon the batter into the muffin cases and bake for 30–35 minutes or until a cake tester inserted comes out clean.
  4. Remove the cupcakes from the pan and place on a wire rack to cool.

MAKES 12

CHOC CHIP MUFFINS

Preheat the oven to 180°C.

Sift 280 g self-raising flour and 100 g sugar together.

Mix 1 cup milk, 1⁄4 cup oil, 2 eggs and 1 tsp vanilla essence together.

Make a well in the flour mixture and pour the egg mixture into the well.

Mix until just combined. Some lumps may remain. Add 1 cup chocolate chips or chopped dark chocolate and mix.

Spoon the batter into a 12-cup muffin pan lined with paper cases.

Bake for 20–25 minutes or until a cake tester inserted comes out clean.

MAKES 12

OATS AND RASPBERRY MUFFINS

  1. Preheat the oven to 190°C. Line a 12-cup muffin pan with the paper cases.
  2. Stir the oats and milk together, then set aside for 5 minutes.

  3. Sift the flour and baking powder into a large bowl, then stir in the sugar and make a well in the centre.
  4. Mix the egg, honey and butter in a bowl until combined. Add the egg and oats mixtures to the flour mixture, stirring quickly until just combined. Do not over mix. The batter will still be slightly lumpy.

  5. Gently fold in the raspberries. Spoon the batter into the paper cases and bake for 20–25 minutes or until the muffins are golden and a cake tester inserted comes out clean.

  6. Cool for 5 minutes in the pan before placing the muffins on a wire rack to cool a bit. Serve warm.

DID YOU KNOW?

The only food that does not spoil is honey?

MAKES 12