Young or not so young, cupcakes remain a firm favourite, and that definitely goes for me as well.
I love the fact that I can decorate a cupcake to my heart’s desire, with one being prettier than the other.
Decorating a cupcake is like being an artist. A blank canvas, and creativity comes to the fore. For this Eid I will be sharing some of my favourite cupcakes with many people.
To all my family, friends, students and readers, I wish you a Happy Eid Mubarak.
Well-known cookbook author and teacher Shanaaz Parker shares her special cupcake recipes with Angela Day
TIRAMISU CREAM CUPCAKES
Makes 24
5ml caramel essence
30ml instant coffee granules
75ml warm milk
180g butter, softened
220g castor sugar
4 eggs
300g self-raising flour
24 paper cupcake cases
MASCARPONE COFFEE CREAM
5ml caramel essence
5ml instant coffee granules
30ml warm milk
200ml fresh cream
1 tub mascarpone cheese, softened
DECORATING
honeycomb balls
cocoa powder
Preheat oven to 180°C.
Spray 2 muffin pans with non-stick cooking spray and place paper cupcake cases in muffin moulds.
In a cup, mix together essence, coffee and warm milk. Stir to dissolve and allow to cool.
In a large bowl, beat butter and sugar with an electric hand- mixer until creamy.
Add eggs and sift in flour.
Add coffee mixture and beat till combined and mixture is light, and forms a thick creamy batter.
Divide batter equally between cupcake cases and smooth surface of cupcakes.
Bake in the oven for 20-25 minutes until done.
Remove from oven and loosen cupcakes gently from cases; place on wire racks to cool.
Cut each cupcake in half through the centre. Spread the bottom half with cream and top with the other half to join the cake. Pipe with mascarpone coffee cream.
Lightly sift cocoa powder over cupcake and decorate with honeycomb balls.
MASCARPONE CREAM: Mix together caramel essence, coffee and milk then allow to cool.
In a medium bowl, whip cream till stiff. In a separate large bowl, beat mascarpone cheese and add coffee mixture.
Fold cream lightly into mascarpone cheese mixture. Keep in the fridge to chill.
STRAWBERRY SWEETHEART CUPCAKES
Makes 24
180g butter, softened
5ml vanilla essence
5ml strawberry essence
220g castor sugar
4 eggs
300g self-raising flour
60ml milk
60ml strawberry jam
24 paper cupcake cases with hearts
STRAWBERRY FROSTING
500g castor sugar
160ml water
5ml strawberry essence
2 drops red food colouring
4 egg whites
pink hearts
pink sweet buttons
Preheat oven to 180°C.
Spray 2 large muffin trays with non-stick cooking spray and place paper cupcake cases in muffin moulds.
In a large bowl beat the butter, essences and sugar with an electric hand- mixer until creamy.
Add eggs and beat till fluffy and pale.
Sift in the flour and add milk. Combine into a soft thick cake batter.
Divide cake batter between paper cases.
Divide jam equally and, using a skewer, swirl jam into each cake.
Bake in oven for 20-25 minutes till done.
Remove from oven and place cakes on wire racks to cool.
Pipe frosting on to cakes and decorate as desired.
FROSTING: Combine sugar and water in a small pot. Stir over heat, without boiling, until sugar has dissolved.
Boil, uncovered without stirring, for about 5 minutes until sugar is thick.
Add essence and food colouring and stir well. Take care not to scorch the syrup as it will change colour.
Remove from heat.
In a large bowl, add the egg whites and beat with electric mixer until soft peaks form.
While beating the egg whites, add hot syrup in a thin stream and continue to beat at a high speed until the mixture is thick and frost-like.
SPICY BANANA MERINGUE CUPCAKES
Makes 18
200g butter, softened
250ml castor sugar
375ml self-raising flour
5ml baking powder
4 eggs
15ml ground cinnamon
5ml mixed spice
225g ripe bananas mashed
MERINGUE
2 egg whites
2ml cream of tartar
160ml castor sugar
Preheat oven to 180°C.
Place 18 cupcake paper cases in muffin tins.
In a large bowl, place butter, sugar and mix until creamy.
Add flour, baking powder, eggs, cinnamon and mixed spice and beat with a electric whisk till smooth - 2-3 minutes.
Blend in mashed bananas with a stainless steel spoon.
Spoon batter equally between cupcake cases and bake for 20-25 minutes until done. Remove from oven and cool for 5 minutes
MERINGUE: Heat oven to 230°C.
In a clean glass bowl, beat egg whites with whisk, sprinkling cream of tartar over whites until soft peaks form.
Add one-third of sugar and beat for 1 minute. Continue with rest of sugar, a little at a time, until meringue is firm (do not over-beat).
Pipe meringue on top of cupcakes into peaks. Bake for 5-7 minutes until golden and firm.
PEPPERMINT CHOC CRISP CUPCAKES
Makes 24-30
450g cake flour
10ml baking powder
100g cocoa
300g margarine
600g castor sugar
6 eggs
10ml peppermint essence
500ml milk
CHOC MINT TOPPING
300g peppermint chocolate, chopped into small pieces
15g margarine
5ml peppermint essence
3 Peppermint Crisp chocolates, grated
Preheat oven to 180°C.
Line muffin pans with 24-30 paper cupcake cases.
Sift flour, baking powder and cocoa together, and set aside.
In a large bowl, beat margarine and sugar with hand-held electric mixer for about 5 minutes until light and creamy.
Add eggs one at a time, beating after each addition, and adding a small amount of flour mixture if egg mixture looks like it will curdle.
Beat in peppermint essence until thoroughly mixed.
With the mixer on low speed, beat in the flour mixture alternating with the milk until just blended.
Spoon cake mix into the paper cases to three-quarters full and bake for 12-15 minutes, until skewer inserted in the centre comes out clean.
Remove from oven and cool cupcakes on a wire rack.
CHOC MINT TOPPING: In a small saucepan, melt chocolate and margarine over low heat, stirring until smooth.
Remove from heat,stir in essence. Cool choc mixture and spread on cupcakes. Sprinkle liberally with grated peppermint crisp. Allow to set.