Strawberry Cheesecake Cupcakes

Makes 10 generously filled cupcakes or 12 pattycakes. You Will Need: 120g Plain Flour 140g Caster Sugar 1 1/2 teaspoons Baking Powder Pinch of salt 40g Unsalted Butter, room temperature 120ml Whole Milk, warmed to room temperature (use the microwave) 1/2 teaspoon Vanilla Extract 1 Egg, room temperature 12 large strawberries, diced into small pieces 100g Digestive biscuits, crushed Creamcheese Frosting: 300g Icing Sugar 50g Unsalted Butter, room temperature 125g Cream Cheese, softened slightly Directions: Preheat the oven to 170 degrees celsius. Line a 12-tin cupcake tray with patty cases. Divide the chopped strawberries evenly between the cases. Put the flour, sugar, baking powder, salt and softened butter in a mixing bowl and beat (with an electric mixer if you have one) until you get a sandy mixture. Slowly pour in the warmed milk and vanilla extract and beat until all combined. Be sure to scrape down the bowl with a rubber spatula from time-to-time to make sure its all mixed together. Add the egg and beat for a minute, or until its incorporated well into the batter. Spoon the batter over the top of the strawberries until two thirds full. Bake for 20-25 minutes, until lightly golden on the top and the centre springs back to shape when gently pressed. Leave the cupcakes to cool in the pan before removing to a

wire rack. While the cupcakes are cooling, make the creamcheese frosting. Beat the icing sugar and softened butter together until you get a sandy texture (use a paddle attachment if you have an electric mixer, or you can rub in the butter by hand to form crumbs). Add a quarter of the creamcheese at a time, beating well with each addition. It might look really dry at first, but as the creamcheese softens further youll see a dramatic change to a soft creamy frosting. Continue to beat on medium-high speed for at least 5 minutes to fluff the frosting. When the cupcakes are cool, smear a tablespoon of frosting onto the dome of each cupcake and sprinkle with a generous amount of biscuit crumbs.

CHOCOLATE MILO CUPCAKES

Adapted from Vanilla Cupcake recipe, The Hummingbird Bakery Cookbook YOU WILL NEED Cupcakes 115g Plain Flour 140g Caster Sugar 1.5 teaspoons Baking Powder Pinch salt 40g Unsalted Butter, room temperature 120 ml Whole Milk 3 tablespoons Milo 2 teaspoons Cocoa Powder 1 Egg Milo Frosting 300g Icing Sugar 100g Unsalted Butter, at room temperature 40g Cocoa Powder, sifted 40 ml Whole Milk 2 teaspoons Milo

DIRECTIONS 1. 2. Preheat the oven to 170 degrees celsius. Line a 12-hole muffin tray with patty cases. Put the flour, sugar, baking powder, salt and butter in a medium bowl and beat with an electric mixer until everything is combined. 3. In a jug, stir the Milo into the milk until the milk turns chocolate coloured. Add 60ml of the milk mixture to the batter and whisk until just incorporated. 4. Lightly beat the egg, the pour the egg and remaining milk into the batter and beat until mixture is smooth. Do not overmix. 5. Spoon the mix into the paper cases until two-thirds full. Bake in preheated oven for 20 minutes, or until the cakes bounce back when touched and a skewer comes out clean. 6. Leave cupcakes to cool completely on a wire rack. Frosting 1. 2. 3. Stir Milo into the milk until mixture turns chocolate coloured. Beat the icing sugar, butter and cocoa powder with an electric mixer until well mixed. Slowly add in the milk mixture. Once all the milk has been added, turn the mixer to high speed and continue beating until the frosting is light and fluffy (around five minutes).

RED VELVET CUPCAKES

YOU WILL NEED Cupcakes 60 g Unsalted Butter, room temp 150 g Caster Sugar 1 large Egg, lightly beaten 10 g Cocoa Powder 20 ml Red Food colouring, gel/paste 1/2 teaspoon Vanilla Extract 120 ml Buttermilk 150 g Plain flour 1/2 teaspoon Salt 1/2 teaspoon Bicarb Soda 1 1/2 teaspoon White wine Vinegar Cream Cheese Frosting 300 g Icing sugar, sifted 50 g Unsalted butter, room temp 125 g Cream Cheese, slightly softened Makes 12 DIRECTIONS 7. 8. Preheat the oven to 170c. Line a 12-hole cupcake tin with patty cases. Place butter and sugar in a medium bowl and beat with an electric mixer until light and fluffy. Slowly add the egg and beat until everything is well mixed. In a small bowl, mix the food colouring, cocoa powder and vanilla extract until it makes a thick paste. Add the paste to the butter mixture and beat thoroughly until the colour is mixed evenly through the batter. Be sure to scrape down any stray batter from the sides of the bowl with a rubber spatula. The mix should be a deep rose pink/red. On slow speed, slowly add half the buttermilk until well mixed then add half the flour until well mixed. Repeat for the remaining milk and flour, beating until the mixture is smooth.

9. 10.

11.

12.

Add the salt, bicarb and vinegar, turning up the speed and beating for a couple more minutes. 13. Spoon a heaped tablespoon of mixture into each paper cases until no more than two-thirds full. 14. Bake for 20-25 minutes, or until the top of a cupcake bounces back when lightly touched. (A skewer inserted in the centre should come out clean). 15. Once the cupcakes have cooled slightly in the tray, remove them and place on a wire rack to cool completely. Meanwhile, prepare the cream cheese frosting. 16. In a food processor or electric mixer, beat the icing sugar and butter until well mixed. 17. Dice the cream cheese into smaller cubes then add to the mix, beating until completely combined. 18. On medium-high speed, continue beating the frosting until it becomes light and fluffy. This takes around five minutes. When the cupcakes are cold, pipe the cream cheese frosting on top, or use an icecream scoop to dollop the frosting on the stunning red-domed cupcakes.

Red Velvet Cupcakes

As luxurious as they sound! Our Red Velvet Cupcakes combine cocoa, buttermilk and a dash of red color to create a bold beautiful dessert.
Ingredients: 2 1/2 cups all-purpose flour 2 tablespoons cocoa powder 1 teaspoon salt 1 1/2 teaspoons baking powder 1/2 cup (1 stick) butter or margarine softened 1 1/2 cups granulated sugar 2 eggs 1 1/2 teaspoons Red (no-taste) Icing Color 1 teaspoon clear vanilla extract 1 cup buttermilk 2 tablespoons water 1 1/2 teaspoons white vinegar 1 teaspoon baking soda Makes: About 20 standard cupcakes. Each cupcake serves 1.

Tools: Standard muffin pan Standard Baking Cups Cooling Rack

Instructions:
step 1
Preheat oven to 350F. Line standard muffin pan with baking cups. In medium bowl, combine flour, cocoa, baking powder and salt; set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, icing color and vanilla extract; mix well until icing color is well incorporated (scraping down sides of bowl when necessary). Alternately add flour mixture and buttermilk to butter mixture; add water and mix well. In small bowl, combine white vinegar and baking soda; gently stir into cupcake mixture. Spoon into baking cups. Bake 20-22 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

step 2
*Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.

Milk Chocolate Glaze

Ingredients: 1 cup (6 ounces) milk chocolate , chopped 1 tablespoon unsalted butter 1/4 cup heavy whipping cream

Instructions:
step 1
In medium microwave-safe bowl, heat chocolate and butter at 50% power until completely melted, about 2 minutes; stir to combine. In small bowl, heat cream for 10-15 seconds. Add cream to chocolate; stir slowly until completely smooth. Let glaze sit at room temperature for 5-10 minutes.

step 2
To glaze cupcakes, dip the top in warm glaze; shake off excess chocolate. Allow chocolate to set before serving. If desired, garnish with chopped peanuts.

Roll-Out Cookies-*

Use this roll-out cookie dough to add dimension and interest to your cupcakes.
Ingredients: 1 cup (2 sticks) butter softened 1 1/2 cups granulated sugar 1 egg 1 1/2 teaspoons vanilla extract 1/2 teaspoon no-color almond extract 2 3/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt Makes: Each cookie serves 1.

Instructions:
step 1
Recipe may be doubled.

step 2
1. Preheat oven to 400F.

step 3
2. In large mixing bowl, cream butter with sugar with electric mixer until light and fluffy. Add in egg, vanilla and almond extracts. Mix flour, baking powder and salt; add 1 cup at a time to butter mixture, mixing after each addition.

step 4
3. Do not chill dough.

step 5
4. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use.

step 6
5. Bake cookies on ungreased cookie sheet on top rack of oven for 6-7 minutes or until cookies are lightly browned.

Royal Icing

This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten decorations together. Royal icing is edible, but not recommended for icing cakes.
Ingredients: 3 tablespoons Meringue Powder 4 cups (about 1 lb.) confectioners' sugar 6 tablespoons warm water Makes: About 3 cups of icing.

Instructions:
step 1

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

step 2
NOTE: Keep all utensils completely grease-free for proper icing consistency. * For stiffer icing, use 1 tablespoon less water. **When using large countertop mixer or for stiffer icing, use 1 tablespoon less water. Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.

Chocolate Buttercream Icing

Like

our White Buttercream, this Chocolate Buttercream Icing can be easily adapted for decorating or spreadingmake thicker or thinner by following our tips.
Ingredients: 1/2 cup solid vegetable shortening 1/2 cup (1 stick) butter or margarine, softened

 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted 1 teaspoon clear vanilla extract 4 cups sifted confectioners' sugar (approximately 1 lb.) 3-4 tablespoons milk Makes: About 3 cups of icing.

Instructions:
step 1
Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

step 2
Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe. Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing. For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

Chocolate Filling

Its easy to add the surprise of our rich Chocolate Filling to your cupcakes. Follow our step-by-step filling instructions here.
Ingredients: 6 tablespoons granulated sugar 3 tablespoons all-purpose flour 1/2 teaspoon salt 1 cup half & half 5 egg yolks 2 teaspoons pure vanilla extract 1 square (2 ounces) semi-sweet chocolate, finely chopped Makes: About 1 3/4 cups of filling.

Instructions:
step 1
In small saucepan, blend sugar, flour, salt, half & half and egg yolks with wire whip. Stirring constantly, heat over medium heat until mixture is thickened, about 5 minutes. Remove from heat; stir in vanilla and chocolate. Continue

stirring until chocolate is melted. Cool quickly. To prevent a skin from forming, brush surface with melted butter. Stir before using. Fill cupcake.

Banana Cupcakes

The taste of home-baked banana bread, in a portable treat! Banana cupcakes are richly prepared with sour cream and go perfectly with cream cheese icing and a nut topping.
Ingredients: 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) butter softened 1 1/2 cups granulated sugar 3 eggs 1 1/2 teaspoons pure vanilla extract 2 ripe bananas mashed 3/4 cup sour cream Makes: About 18 standard cupcakes. Each cupcake serves 1.

Instructions:
step 1
Preheat oven 350F. In large bowl, cream butter and sugar with electric mixer until light and fluffy. In medium bowl, combine flour, baking soda, and salt; set aside. Add eggs, vanilla and banana; mix well. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix. Pour into prepared pans. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Carrot Cupcakes

What a flavor combination--hearty Carrot Cupcakes with a thick coat of our rich Cream Cheese Icing. One of the most satisfying desserts around!
Ingredients: 2 cups all-purpose flour 2 cups granulated sugar

 2 teaspoons ground cinnamon 2 teaspoons baking soda 4 eggs 1 cup vegetable oil 4 cups (approx. 1 lb) carrots freshly shredded 2/3 cup nuts chopped Makes: About 2 1/2 dozen standard cupcakes or 8 Mini Tasty-Fill cakes. Each cupcake serves 1.

Instructions:
step 1
Preheat oven to 350F. Line standard muffin pan with baking cups. In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well.

step 2
In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon into baking cups.

step 3
Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

step 4
Do not use pre-shredded carrots.

step 5
Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.