Cakes, Cupcakes

Red Velvet Cupcakes

red velvet cupcakes

 

red velvet cupcakes NamFoodie

 

red velvet cupcake

Ingredients

  1. 2 cups sugar
  2. ¾ cup butter
  3. 3 large eggs
  4. 2 teaspoon vanilla
  5. 3 teaspoon red food colouring
  6. 2 teaspoon cocoa powder
  7. 3 cups self-raising flour
  8. 1 cup buttermilk
  9. 1 teaspoon baking soda
  10. 1 ½ teaspoon white vinegar
  11. A pinch of salt

Red velvet cupcakes ingredients

Red velvet cupcakes sugar butter

Red velvet cupcakes flour baking soda

Frosting

  1. Cream cheese
  2. Butter
  3. Icing sugar
  4. Sprinkles

Directions

  1. Mix butter and sugar until light and fluffy. Add in the eggs, one at a time and mix well.
  2. Add vanilla extract.
  3. Mix the cocoa powder and red food colouring to form a paste and add to the batter and mix well.
  4. Add the salt to the flour.
  5. Sieve in the flour  and add in the buttermilk alternatively and mix until smooth.
  6. Mix the vinegar and baking soda and let a few bubbles out and add to the batter and mix well.
  7. Add the batter into a lined muffin pan and bake for 18-20 minutes or when a toothpick inserted comes out clean.
  8. Let cool for a few minutes before removing from pan to cool completely on a wire rack.
  9. Prepare the frosting and frost a desired.
  10. Decorate with sprinkles.
  11. Enjoy.

Red velvet cupcakes sugar butter mix

Red velvet cupcakes red paste

red velvet cupcakes batter

red velvet cupcakes batter flour

red velvet cupcakes pan

 

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Chocolate, Cupcakes

Chocolate Blue Cheese Cupcakes

Chocolate blue cheese cupcakes

I learned to make these cupcakes at the Namibia Food and Wine Festival 2014, see my previous post.

Ingredients

  1. Dark chocolate 125 grams
  2. Blue cheese 100g(save some for the frosting)
  3. ½ cup butter
  4. 2 whole eggs
  5. 2 egg yolks
  6. 2 cups self-raising flour
  7. 1 cup sugar
  8. 1/3 cup milk
  9. ½ teaspoon vanilla
  10. ½ teaspoon baking soda

Chocolate blue cheese cupcakes blue cheese

Chocolate blue cheese cupcakes butter

Chocolate blue cheese cupcakes chocolate

Frosting

  1. Icing sugar
  2. Fresh cream
  3. Blue cheese
  4. Cocoa powder

Chocolate blue cheese cupcakes whipped cream

Chocolate blue cheese cupcakes frosting

Directions

  1. Preheat the oven and 180°C.
  2. Melt the chocolate and butter over a double boiler and set aside to cool.
  3. In a bowl, mix flour and baking soda.
  4. In a separate mixing bowl, add the whole eggs, egg yolks and vanilla and whisk.
  5. Add in the sugar and whisk until smooth and fluffy.
  6. Add in the melted chocolate and mix.
  7. Add in the flour mixture and milk in two increments and mix.
  8. Scoop the batter halfway into a muffin tin and place a blue cheese chunk in the middle of each cupcake, press it down and cover with some batter. Make the blue cheese pieces as large or as small as you like depending on how much you like blue cheese (I made these for my best friend’s birthday and she really love blue cheese so the bigger the better for her).
  9. Bake in the oven for 15-20 minutes and let cool for a while, and then remove from the pan and let cool completely on a wire rack.
  10. While the cupcakes cool, prepare the frosting.
  11. Mix the cocoa powder with 1-2 tablespoon of fresh cream to form a paste.
  12. Whip the cream; add in the icing sugar and cocoa paste and whisk.
  13. Smooth the blue whisk into the frosting mixture.
  14. Frost the cupcakes as desired.
  15. Enjoy.

Chocolate blue cheese cupcakes melted chocolate

Chocolate blue cheese cupcakes batter

Chocolate blue cheese cupcakes pan

Chocolate blue cheese cupcakes cupcake

Chocolate blue cheese cupcakes half

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Cupcakes

Carrot Cupcakes

carrot cupcakes top carrot cupcakes

Ingredients

  1. 1 ½ cup, grated carrots
  2. 2 cups self raising flour
  3. ½ cup sugar
  4. ½ cup butter, room temperature
  5. 1/3 cup cooking oil
  6. 1/3 cup buttermilk
  7. 2 large eggs
  8. 1 teaspoon vanilla
  9. 1 teaspoon baking soda
  10. ½ teaspoon cinnamon
  11. ½ teaspoon nutmeg

carrot egg flour mix

Directions

  1. Preheat the oven at 180° Celsius.
  2. In a mixing bowl add all the dry ingredients (flour, sugar, baking soda, cinnamon, and nutmeg) and mix.
  3. In a separate bowl, add butter, cooking oil and sugar and mix.
  4. Add eggs, buttermilk and vanilla and whisk.
  5. Add half the flour mix and mix; add the remaining flour and mix.
  6. Fold in the carrots.
  7. Fill a lined muffin pan half way evenly with the batter.
  8. Bake for 25-30 minutes, after 20 minutes; reduce the heat to about 160° Celsius or when a toothpick inserted comes out clean.
  9. Remove from the oven a cool on wire rack.

sugar egg mix carrot mix carrot cupcakes pan carrot cupcakes rack

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Breakfast, Cupcakes

Sweet Potato Pancakes

Sweet Potato pancake

Ingredients
1. 1 Cup sweet potato cooked and roughly mashed
2. ¼ cup butter, melted
3. 1 large egg
4. ½ teaspoon vanilla essence
5. ¼ cup sugar
6. ½ cup milk
7. ½ cup flour
8. ½ teaspoon nutmeg
9. ½ teaspoon cinnamon

sweet potato  IMG_3229

Directions

1. Pre-heat the oven at 180° Celsius.
2. In a mixing bowl, add everything accept the sweet potato and whisk.
3. Add the sweet potato and mix well.
4. Pour into greased ramekins or oven dish and bake for 25-30 minutes.

IMG_3232  IMG_3236

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Cakes, Cupcakes

Birthday cupcakes

Birthday cupcakes

Instead of making birthday cakes, I’ve been making birthday cupcakes lately. They are so much fun especially for kiddies birthday parties and I’m a big kid and I absolutely love kiddies birthday parties.

Ingredients

  1. 1½ cup self raising flour
  2. ½ cup sugar
  3. ½ cup butter, at room temperature
  4. 2 large eggs
  5. 1 teaspoon vanilla essence
  6. ½ cup milk

SAM_0453  SAM_0469

Frosting

  1. ½ icing sugar
  2. 2 table spoon of milk
  3. m&m’s
  4. rainbow sprinkles

SAM_0474  SAM_0493

Directions

  1. With the mixer on low, mix the butter and sugar for about 1 minute, add in the eggs one at a time and vanilla essence and mix well.
  2. Add in half the flour and half the milk and mix, and add in the remaining flour and milk and then mix again.
  3. With an ice-cream scoop, fill the cupcake pan evenly with the batter.
  4. Bake for 20-25 minutes or when a toothpick inserted comes out clean.
  5. Cool completely on a wire rack
  6. For the frosting:  Mix the icing sugar and milk and then spread it on top of the cupcakes.
  7. Top with the sprinkles or m&m’s.
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