Hazelnut Mud Cake Recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Hazelnut Mud Cake recipe. Enjoy quick & easy desserts for every occasion and learn how to make Hazelnut Mud Cake.

No time for dessert? Jazz up a packet cake and watch your guests ask for more!

Ingredients (serves 12)

720g White Wings Chocolate Mud Cake packet cake mix
2 eggs
2/3 cup vegetable oil
1/2 cup hazelnut meal (ground hazelnuts)
30g butter, softened
2 tablespoons milk
2 x 35g packets Ferrero Rocher chocolates, halved

Method

1. Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.

2. Place chocolate chips from packet mix in a microwave-safe bowl. Microwave on medium (50%) for 1 minute, stirring every 30 seconds with a metal spoon, or until smooth.

3. Place cake mix in a large bowl. Add eggs, oil and 1 1/4 cups cold water. Stir with a wooden spoon until combined (mixture may be lumpy). Stir in melted chocolate and hazelnut meal.

4. Pour mixture into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted in the centre comes out clean. Cool completely in pan.

5. Make icing following packet directions, using butter and milk. Spread over top and side of cake. Arrange chocolate halves around top of cake. Serve.

Source
Super Food Ideas - September 2009, Page 82
Recipe by Claire Brookman

More Dessert Recipes:

Mud Cake
Almond Butter Coffee Cake
Almond Brownie-Cherry Mousse Torte
All-American Grilled Pound Cake
Banana and cinnamon cupcakes
Honey and hazelnut cupcakes

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Mud Cake Recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Mud Cake recipe. Enjoy quick & easy desserts for every occasion and learn how to make Mud Cake. 

Ingredients (serves 10)

250g butter, chopped
200g dark chocolate, chopped
2 cups caster sugar
2 eggs, lightly beaten
1 cup self-raising flour, sifted
1 1/2 cups plain flour, sifted
1/4 cup cocoa powder, sifted
chocolate flakes, to serve

Chocolate ganache
200g dark chocolate, chopped
2/3 cup thickened cream

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and sides with baking paper.

2. Melt butter in a large saucepan over medium-low heat. Add chocolate, sugar and 1 cup cold water. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Transfer to large bowl. Cool for 10 minutes.

3. Add eggs. Stir to combine. Add flours and cocoa. Stir until smooth. Pour mixture into prepared pan. Bake for 1 hour and 30 minutes or until a skewer inserted in the centre has moist crumbs clinging. Stand for 10 minutes in pan. Turn out onto a wire rack to cool.

4. Make chocolate ganache: Place chocolate and cream in a small saucepan over medium-low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Transfer to a bowl. Refrigerate for 30 minutes or until thick enough to spread. Spread over cake. Top with chocolate flakes. Stand for 10 minutes or until ganache is set. Serve.

Notes
Store iced cake, covered, in the fridge for up to 5 days.

Source
Super Food Ideas - April 2008, Page 80
Recipe by Liz Macri

More Dessert Recipes:

Almond Butter Coffee Cake
Almond Brownie-Cherry Mousse Torte
All-American Grilled Pound Cake
Banana and cinnamon cupcakes
Honey and hazelnut cupcakes
Mega cupcake

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Almond Butter Coffee Cake Recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Almond Butter Coffee Cake recipe. Enjoy quick & easy desserts for every occasion and learn how to make Almond Butter Coffee Cake.

Prep time: 20 min
Cook Time: 40 min
Yield: 8

Ingredients:

2 cups Pillsbury BEST® All Purpose Flour, divided
1 package active dry yeast
1/2 cup milk
6 tablespoons Crisco® All-Vegetable Shortening
OR 6 tablespoons Crisco® Baking Sticks All-Vegetable Shortening
5 tablespoons sugar, divided
1/2 teaspoon salt
1 large egg
Crisco® Original No-Stick Cooking Spray
1/3 cup silvered almonds
1 tablespoon butter

Directions:

1. Combine 1 cup flour and yeast in medium bowl.

2. heat milk, shortening, 4 tablespoons sugar and salt in small saucepan just until warm (115ºF to 120ºF), stirring just until shortening softens; add to dry mixture. Add egg. Beat with electric mixer at low speed 30 seconds, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough.

3. Spary a 8 x 1 1/2- or 9 x 1 1/2-inch round baking pan with no-stick cooking spray. Turn dough into pan. Sprinkle with nuts and 1 tablespoon sugar. Cover; let rise until almost double in size, about 1 hour. Dot with butter.

4. HEAT oven to 375ºF. Bake 18 to 20 minutes.

More Dessert Recipes:

Almond Brownie-Cherry Mousse Torte
All-American Grilled Pound Cake
Banana and cinnamon cupcakes
Honey and hazelnut cupcakes
Mega cupcake
Cupcake flowers

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Almond Brownie-Cherry Mousse Torte Recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Almond Brownie-Cherry Mousse Torte recipe. Enjoy quick & easy desserts for every occasion and learn how to make Almond Brownie-Cherry Mousse Torte.

Prep time: 25 min
Cook Time: 25 min
Yield: 10 servings

Ingredients:

1 box Pillsbury® Milk Chocolate Brownie Mix
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water
2 EGGLAND’S BEST eggs
1 teaspoon almond extract
1 jar (10 oz) maraschino cherries, drained, 2 teaspoons cherry juice reserved
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 container (8 oz) frozen whipped topping, thawed
1/4 cup Fisher® Chef’s Naturals® Natural Sliced Almonds, toasted*

Directions:

1. Heat oven to 350°F. Generously spray 2 (8-inch) round cake pans with Crisco® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray.

2. In large bowl, stir brownie mix, oil, water, eggs and almond extract 50 strokes with spoon. Divide batter evenly between pans.

3. Bake 20 to 25 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool in pans 10 minutes. Carefully invert brownie layers from pans onto cooling racks. Cool completely, about 1 hour.

4. Meanwhile, finely chop cherries. In large bowl, beat cream cheese, powdered sugar, cherries and 2 teaspoons cherry juice with electric mixer on medium speed until well blended. Fold in whipped topping. Refrigerate while brownies cool.

5. To assemble torte, place 1 brownie layer, bottom side up, on serving plate. Spread half of cherry mixture over top of brownie. Top with remaining brownie, top side up; spread or pipe remaining cherry mixture on top. Sprinkle almonds around edge of torte. Serve immediately, or refrigerate until ready to serve. Store covered in refrigerator.

TIP *To toast almonds, spread in ungreased shallow pan; bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown. Remove from pan to plate to cool.

More Dessert Recipes:

All-American Grilled Pound Cake
Banana and cinnamon cupcakes
Honey and hazelnut cupcakes
Mega cupcake
Cupcake flowers
Strawberry cupcakes  

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All-American Grilled Pound Cake Recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try All-American Grilled Pound Cake recipe. Enjoy quick & easy desserts for every occasion and learn how to make All-American Grilled Pound Cake.

Ingredients:

CAKE
Crisco® Butter No-Stick Cooking Spray
1 1/2 cups Pillsbury BEST® All Purpose Flour
2  teaspoons baking powder
1/4 teaspoon salt
1 cup plain yogurt (not non-fat)
1 cup sugar
3 large eggs
Peel of 1 lemon, grated
1 teaspoon almond extract
1/2 cup Crisco® Pure Vegetable Oil
   
TOPPING
3 tablespoons sugar
1 pint strawberries, hulled and quartered
2 cups blueberries
Sweetened whipped cream or ice cream

Directions:

1.    Place oven rack in center position. Heat oven to 350°F. Spray a 9 x 5-inch loaf pan with no-stick cooking spray; set aside.

2.    Whisk together flour, baking powder and salt in medium bowl.

3.    Combine yogurt, sugar, eggs, lemon peel and almond extract in a large bowl; whisk well to blend. Gradually whisk dry ingredients into yogurt mixture. Stir in oil; mix until well combined. Pour mixture into prepared pan.

4.    Bake until cake begins to pull away from sides and toothpick inserted into the center comes out clean, about 50 minutes. Cool in pan on rack for 5 minutes. Using a small, sharp knife, cut around edge of cake to loosen. Turn cake out onto rack; turn upright and cool completely.

5.    Spray grill grate with no-stick cooking spray; heat grill. Gently mix together sugar and fruit in medium bowl; toss to coat. Set aside at room temperature.

6.    Slice pound cake into 8 to 10 slices; spray both sides with no-stick cooking spray. Grill cake slices 1 to 2 minutes per side or just until lightly grill marked.

7.    Place 1 to 2 slices on each dessert plate; top with whipped cream or ice cream, fruit and juices from fruit.

TIP    Quick and Easy Option: Use a purchased pound cake; proceed as directed for topping and grilling.

More Dessert Recipes:

Banana and cinnamon cupcakes
Honey and hazelnut cupcakes
Mega cupcake
Cupcake flowers
Strawberry cupcakes
Chocolate mud cupcakes

Save and share All-American Grilled Pound Cake Recipe


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Banana and cinnamon cupcakes recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Banana and cinnamon cupcakes recipe. Enjoy quick & easy desserts for every occasion and learn how to make Banana and cinnamon cupcakes.

 Makes 12

Ingredients

1 quantity classic cupcake recipe (see related recipe)
1 teaspoon ground cinnamon
1 cup mashed banana (see note)
250g tub reduced-fat
cream cheese
2 tablespoons pure icing sugar

Method

1. Follow step 1 of classic cupcake recipe. Stir in cinnamon.

2. Follow step 2, reducing milk to 1/4 cup. Add banana.
3. Bake cupcakes following step 3.
4. Make icing Using an electric mixer, beat cream cheese and icing sugar until smooth. Spread over cupcakes. Serve.

Notes
2 large ripe bananas will give you 1 cup mashed.

Source
Super Food Ideas - March 2004, Page 76
Recipe by Dixie Elliott

More Cupcake Recipes:

Honey and hazelnut cupcakes
Mega cupcake
Cupcake flowers
Strawberry cupcakes
Chocolate mud cupcakes
Chocolate fudge cupcakes

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Honey and hazelnut cupcakes recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Honey and hazelnut cupcakes recipe. Enjoy quick & easy desserts for every occasion and learn how to make Honey and hazelnut cupcakes.

Makes 12

Ingredients

1 quantity classic cupcake recipe
1/2 cup roasted hazelnuts, roughly chopped
1/4 cup honey
1/4 cup honey
2 tablespoons milk
2 cups pure icing sugar, sifted

Method

1. Follow step 1 of classic cupcake recipe. Stir in hazelnuts.
2. Follow step 2, and add honey.
3. Bake cupcakes following step 3.
4. Make icing: Warm honey and milk in a small saucepan over low heat. Add to icing sugar and stir until well combined. Spoon icing over cupcakes. Allow to set

Source
Super Food Ideas - March 2004, Page 77
Recipe by Dixie Elliott

More Cupcake Recipes:

Mega cupcake
Cupcake flowers
Strawberry cupcakes
Chocolate mud cupcakes
Chocolate fudge cupcakes
Christmas cupcakes

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Mega cupcake recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Mega cupcake recipe. Enjoy quick & easy desserts for every occasion and learn how to make Mega cupcake.

Equipment: You'll need a 25cm round cake board

Ingredients (serves 20)

3 x 340g packets golden buttercake
6 eggs
180g butter, softened
2 1/4 cups milk
1 quantity butter cream icing (see related recipe)
pink food colouring

Decorations
2 tablespoons pink and silver cachous
250g pink musk sticks
15 pink licorice allsort minis
1/4 cup fairy dust sprinkles

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease two 8 cup-capacity metal pudding steamers. Make packet cakes following packet directions. Divide batter between prepared steamers. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Stand for 10 minutes. Turn out onto a wire rack to cool.

2. Make butter cream icing: Using a serrated knife, trim 3cm from base (wide end) of 1 cake (see box above right). Trim 2cm from top (narrow end) of remaining cake (this will be the cupcake top). Sandwich together using a little icing. Place cakes on a board.

3. Transfer half the icing to a bowl. Tint remaining icing pink. Spread one-third of cake bottom with plain icing. Spread pink icing over top of cake. Place a border of cachous around edge of pink icing.

4. Reserve 2 musk sticks. Cut remaining sticks in half. Arrange around cake base.

5. Cut remaining musk sticks into 5mm pieces. Top pink icing with sprinkles. Arrange licorice around top of cake. Place musk stick pieces in centre. Serve.

Notes
Using a serrated knife, trim 3cm from base (wide end) of 1 cake. Trim 2cm from top (narrow end) of remaining cake: see technique picture here. Sandwich cakes together with icing as shown in main picture.
   
Source
Super Food Ideas - March 2009, Page 85
Recipe by Liz Macri

More Cupcake Recipes:

Cupcake flowers
Strawberry cupcakes
Chocolate mud cupcakes
Chocolate fudge cupcakes
Christmas cupcakes
Chocolate & vanilla cupcakes 

Save and share Mega cupcake recipe

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Cupcake flowers recipe

 

The home of delicious dessert recipes invites you to try Cupcake flowers recipe. Enjoy quick & easy desserts for every occasion and learn how to make Cupcake flowers.

Makes 12

Ingredients

125g butter
2/3 cup caster sugar
1 teaspoon vanilla extract
2 eggs
1 orange, rind finely grated
2 cups self-raising flour
3/4 cup milk
453g tub vanilla frosting (we used Betty Crocker brand)
icing flowers (we used Green's brand) and coloured sprinkles, to decorate

Method

1. Preheat oven to 180°C. Line one 12-hole, 1/3-cup capacity patty pan with paper cases.

2. Using an electric mixer, beat butter, sugar and vanilla in a small bowl until pale and creamy.

3. Add eggs, one at a time, beating well after each addition. Add orange rind and beat until combined.

4. Transfer mixture to a bowl. Fold in flour alternately with milk until mixture is just smooth. Spoon mixture into patty cases until three-quarters full. Bake for 20 to 22 minutes or until golden and a skewer inserted into the centre of one comes out clean. Remove from oven. Turn onto a wire rack to cool.

5. Spread cupcakes with frosting. Place 1 icing flower in the centre of each cupcake. Top with sprinkles.

Notes
Cupcakes can be made a day in advance. Store in an airtight container in a cool, dry place.

Source
Super Food Ideas - September 2007, Page 84
Recipe by Kerrie Ray


More Cupcake Recipes:

Strawberry cupcakes
Chocolate mud cupcakes
Chocolate fudge cupcakes
Christmas cupcakes
Chocolate & vanilla cupcakes
Warm raspberry cupcakes with orange sugar drizzle

Save and share Cupcake flowers recipe

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Strawberry cupcakes recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Strawberry cupcakes  recipe. Enjoy quick & easy desserts for every occasion and learn how to make Strawberry cupcakes .

Makes 16

Ingredients
1 quantity classic cupcake recipe
250g punnet strawberries, hulled, chopped
250g tub reduced-fat cream cheese
2 tablespoons pure icing sugar
2 tablespoons strawberry jam

Method

1. Lightly grease or line 16 x 1/3-cup capacity muffin holes with paper cases. Follow step 1 of classic cupcake recipe.

2. Follow step 2, reducing milk to 1/2 cup. Fold through strawberries.

3. Bake cupcakes following step 3.

4. Make icing: Using an electric mixer, beat cream cheese and icing sugar together until smooth. Spread over cupcakes. Top each with 1 teaspoonful of jam. Use a teaspoon to swirl jam and icing together. Serve.

Source
Super Food Ideas - March 2004, Page 77
Recipe by Dixie Elliott

More Cupcake Recipes:

Chocolate mud cupcakes
Chocolate fudge cupcakes
Christmas cupcakes
Chocolate & vanilla cupcakes
Warm raspberry cupcakes with orange sugar drizzle
Romantic rose cupcakes

Save and share Strawberry cupcakes recipe

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Chocolate mud cupcakes recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Chocolate mud cupcakes recipe. Enjoy quick & easy desserts for every occasion and learn how to make Chocolate mud cupcakes.

They say good things come in small packages and cupcakes are the proof. Unleash your creative side with these mini works of art that are as fun to make as they are to eat.

Preparation Time 15 minutes
Cooking Time 25 minutes
Makes 12

Ingredients

125g butter, chopped
100g Lindt dark chocolate, chopped
1/2 cup (125ml) hot water
2 tsp instant coffee powder
1/4 cup (60ml) coffee liqueur
1 cup (200g) brown sugar
2/3 cup (100g) plain flour
1/4 cup (40g) self-raising flour
2 tbs cocoa powder
1 egg
Chocolate curls, to decorate

Chocolate ganache
200g Lindt dark chocolate
1/2 cup (125g) sour cream

Method

1. Preheat oven to 160°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases.

2. Combine the butter, chocolate, hot water, coffee powder and coffee liqueur in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat. Add the sugar and stir to combine. Set aside for 5 minutes to cool slightly.

3. Sift the combined flours and cocoa over the chocolate mixture and use a balloon whisk to stir until combined. Add the egg and stir to combine.

4. Pour the mixture evenly among the prepared pans. Bake in preheated oven for 15-20 minutes or until cooked through. Transfer to a wire rack to cool completely.

5. To make the chocolate ganache, place the chocolate and sour cream in a heatproof bowl over a pan of simmering water. Stir with a metal spoon for 2-3 minutes or until chocolate melts and mixture is smooth. Remove from heat.

6. Spread the ganache over the cakes and set aside to cool. Decorate with chocolate curls.

Source
Notebook: - September 2009, Page 156
Recipe by Sarah Hobbs

More Cupcake Recipes:

Chocolate fudge cupcakes
Christmas cupcakes
Chocolate & vanilla cupcakes
Warm raspberry cupcakes with orange sugar drizzle
Romantic rose cupcakes
Carrot & cream cheese cupcakes

Save and share Chocolate mud cupcakes recipe

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Chocolate fudge cupcakes recipe

Cupcakes: The Desserts Recipes kitchen (The home of delicious dessert recipes) invites you to try Chocolate fudge cupcakes recipe.  Enjoy quick and easy desserts for every occasion and learn how to make Chocolate fudge cupcakes.

These bright and fun cupcakes are perfect for kids' parties.

Easy
Makes 12
Prep 30 mins
Cook 25 - 30 mins Plus cooling
Freezable
Can be frozen un-iced

Ingredients

200g butter
200g plain chocolate , under 70% cocoa solids is fine
200g light, soft brown sugar
2 eggs , beaten
1 tsp vanilla extract
250g self-raising flour
Smarties , sweets and sprinkles, to decorate

FOR THE ICING

200g plain chocolate
100ml double cream , not fridge-cold
50g icing sugar

Method

1. Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.

2. Stir the eggs and vanilla into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth. Spoon into cases until just over three-quarters full (you may have a little mixture leftover), then set aside for 5 mins before putting on a low shelf in the oven and baking for 20-22 mins. Leave to cool.

3. For the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream and sift in the icing sugar. When spreadable, top each cake with some and decorate with your favourite sprinkles and sweets.

Nutrition per serving

505 kcalories, protein 59g, carbohydrate 59g, fat 29 g, saturated fat 17g, fibre 2g, sugar 44g, salt 0.51 g

Recipe from Good Food magazine, May 2010. 

More Cupcake Recipes:

Christmas cupcakes
Chocolate & vanilla cupcakes
Warm raspberry cupcakes with orange sugar drizzle
Romantic rose cupcakes
Carrot & cream cheese cupcakes
Lemon & poppyseed cupcakes

Save and share Chocolate fudge cupcakes recipe

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Christmas cupcakes recipe - How to make Christmas cupcakes

Cupcakes: The Desserts Recipes kitchen (The home of delicious dessert recipes) invites you to try Christmas cupcakes recipe.  Enjoy easy desserts for every occasion and learn how to make Christmas cupcakes.

These beautiful and classy little cakes make lovely gifts, and kids will enjoy decorating them too

Easy
Makes 12
Prep 40 mins
Cook 45 mins
Freezable
Can be frozen un-iced

Ingredients
 
FOR THE BATTER
200g dark muscovado sugar
175g butter , chopped
700g luxury mixed dried fruits
50g glacé cherries
2 tsp grated fresh root ginger
zest and juice 1 orange
100ml dark rum , brandy or orange juice
85g/3oz pecan nuts, roughly chopped
3 large eggs , beaten
85g ground almonds
200g plain flour
½ tsp baking powder
1 tsp mixed spice
1 tsp cinnamon

FOR THE ICING
400g pack ready-rolled marzipan (we used Dr Oetker)
4 tbsp warm apricot jam or shredless marmalade
500g pack fondant icing sugar
icing sugar , for dusting

YOU WILL ALSO NEED
6 gold and 6 silver muffin cases
6 gold and 6 silver sugared almonds
snowflake sprinkles

Method

1. Tip the sugar, butter, dried fruit, whole cherries, ginger, orange zest and juice into a large pan. Pour over the rum, brandy or juice, then put on the heat and slowly bring to the boil, stirring frequently to melt the butter. Reduce the heat and bubble gently, uncovered for 10 mins, stirring every now and again to make sure the mixture doesn't catch on the bottom of the pan. Set aside for 30 mins to cool.

2. Stir the nuts, eggs and ground almonds into the fruit, then sift in the flour, baking powder and spices. Stir everything together gently but thoroughly. Your batter is ready.

3. Heat oven to 150C/130C fan/gas 2. Scoop the cake mix into 12 deep muffin cases (an ice-cream scoop works well), then level tops with a spoon dipped in hot water. Bake for 35-45 mins until golden and just firm to touch. A skewer inserted should come out clean. Cool on a wire rack.

4. Unravel the marzipan onto a work surface lightly dusted with icing sugar. Stamp out 12 rounds, 6cm across. Brush the cake tops with apricot jam, top with a marzipan round and press down lightly.

5. Make up the fondant icing to a spreading consistency, then swirl on top of each cupcake. Decorate with sugared almonds and snowflakes, then leave to set. Will keep in a tin for 3 weeks.

Nutrition per serving
833 kcalories, protein 9g, carbohydrate 139g, fat 29 g, saturated fat 9g, fibre 3g, sugar 125g, salt 0.44 g

Good Food magazine, December 2009.

More Cupcake Recipes:

Chocolate & vanilla cupcakes
Warm raspberry cupcakes with orange sugar drizzle
Romantic rose cupcakes
Carrot & cream cheese cupcakes
Lemon & poppyseed cupcakes
Double-chocolate cupcakes 

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Chocolate & vanilla cupcakes recipe

Cupcakes: The Desserts Recipes kitchen (The home of delicious dessert recipes) invites you to try Chocolate & vanilla cupcakes recipe.  Enjoy quick and easy desserts for every occasion and learn how to make Chocolate & vanilla cupcakes.


There's no need to keep your canapés savoury. Treat your guests to these dainty little cakes.

Easy
Makes 24
Ready in 40 minutes

Ingredients

100g butter , at room temperature
100g caster sugar
2 eggs
100g self-raising flour
2 tbsp cocoa powder
a few drops vanilla essence
200g white chocolate , melted
200g dark chocolate , melted
silver balls , to decorate

Method

1. Heat the oven to 180C/fan 160C/gas 4. Cream the butter and sugar together, then beat in the eggs and flour. Divide the mix into 2 and add the cocoa to one half and the vanilla to the other. Add a drop of milk to the chocolate mix if it is too stiff.

2. Spoon into mini muffin tins lined with paper cases, making some chocolate and some vanilla. Bake for 8 minutes. Cool.

3. Dip the vanilla cakes in dark chocolate and the chocolate ones in white chocolate. Decorate with buttons or sprinkles.

Nutrition per serving

160 kcalories, protein 2.1g, carbohydrate 18.6g, fat 9.1 g, saturated fat 5.3g, fibre 0.4g, salt 0.15 g

Recipe from olive magazine, January 2008.

More Cupcake Recipes:

Warm raspberry cupcakes with orange sugar drizzle
Romantic rose cupcakes
Carrot & cream cheese cupcakes
Lemon & poppyseed cupcakes
Double-chocolate cupcakes
Christmas cupcakes with chocolate brandy buttercream 

Save and share Chocolate & vanilla cupcakes recipe

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Warm raspberry cupcakes with orange sugar drizzle recipe

Cupcakes: The Desserts Recipes kitchen (The home of delicious dessert recipes) invites you to try Warm raspberry cupcakes with orange sugar drizzle recipe.  Enjoy quick and easy desserts and learn how to make Warm raspberry cupcakes with orange sugar drizzle.

These wonderful tangy treats taste perfect with a spoonful of crème fraîche.

Easy
Serves 12
Prep 10 mins
Cook 25 mins

Ingredients

200g self-raising flour
2 tsp baking powder
200g unsalted butter , softened
4 eggs
200g caster sugar
3 tbsp milk
50g ground almonds
zest of 1 medium orange
150g punnet raspberries , lightly crushed, plus extra to decorate

FOR THE SUGAR CRUST

juice of 1 medium orange
4 tbsp caster sugar

Method

1. Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases. Tip the first 8 ingredients into a large bowl and beat with electric whisk until smooth. Fold the crushed raspberries through the batter.

2. Divide the batter between the cases (they should be about half full) and bake for 20-25 mins or until golden and just firm. Make the topping by mixing together the orange juice and sugar until well blended.

3. Remove the cupcakes from the oven and allow to cool a little. Drizzle each with the orange and sugar crust mix. Top with the extra raspberries to serve.

Nutrition per serving

328 kcalories, protein 5g, carbohydrate 37g, fat 19 g, saturated fat 10g, fibre 1g, sugar 23g, salt 0.49 g

Recipe from Good Food magazine, July 2005.

More Cupcake Recipes:

Romantic rose cupcakes
Carrot & cream cheese cupcakes
Lemon & poppyseed cupcakes
Double-chocolate cupcakes
Christmas cupcakes with chocolate brandy buttercream
Basic cupcakes 

Save and share Warm raspberry cupcakes with orange sugar drizzle recipe

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Romantic rose cupcakes recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try ... recipe. Enjoy quick & easy desserts for every occasion and learn how to make Romantic rose cupcakes.

These decorative cupcakes make the perfect centrepiece for a wedding or christening, or a lovely gift

Easy
Makes 12 deep cupcakes
Prep 10 mins
Cook 20 mins
Freezable
Without icing

Ingredients

150ml pot natural yogurt
3 eggs , beaten
1 tsp vanilla extract
175g golden caster sugar
140g self-raising flour
1 tsp baking powder
100g ground almonds
175g unsalted butter , melted

FOR THE WHITE CHOCOLATE FROSTING

100g white chocolate
140g unsalted butter
140g icing sugar

Method

   1. Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.

   2. Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon - don't overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.

   3. White chocolate frosting: Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Cover and chill for up to one month.

   4. Up to 48 hrs before serving (or the day before if it's really hot), bring the frosting back to room temperature, then spread over the cakes. Put the ribbon around the cakes now if you like, tying or glueing in place. Keep cool, out of direct sunlight.

Try

Allergic to nuts?
If you would rather not cook with nuts, swap the ground almonds for 100g more plain flour. The end result will still taste great, but won't keep or freeze quite as well.

Make it a cake
If you want a cake to cut, make a batch of batter and bake in a lined, deep 20cm round cake tin at 190C/fan 170C/gas 5 for 40-45 mins. Serve on a pretty cake plate, topped with frosting and roses. The roses can be made up to a month ahead and coloured to match the wedding theme. Keep in a cool place away from moisture and light.

Jane says
'Having been the one 'doing the cake' many times, I know that making a sponge and having to ice it in the two days before a wedding only adds to the pressure! Once frosted, these cakes will keep happily in a cool place for up to 48 hours, and they freeze perfectly. As long as they're eaten within three days of baking or defrosting, you'll be fine.'
Per serving (without frosting)

525 kcalories, protein 6g, carbohydrate 57g, fat 32 g, saturated fat 16g, fibre 1g, sugar 47g, salt 0.36 g

Recipe from Good Food magazine, June 2007.

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Lemon & poppyseed cupcakes
Double-chocolate cupcakes
Christmas cupcakes with chocolate brandy buttercream
Basic cupcakes
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Save and share Romantic rose cupcakes recipe

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Carrot & cream cheese cupcakes recipe

Cupcakes: The Desserts Recipes kitchen (The home of delicious dessert recipes) invites you to try Carrot & cream cheese cupcakes recipe.  Enjoy wonderful desserts and learn how to make Carrot & cream cheese cupcakes.

This crowd-pleasing recipe turns the ultimate afternoon-tea favourite into delightful cupcakes

Easy
Makes 12
Prep 30 mins - Cook 20 - 22 mins
Freezable
Can be frozen un-iced

Ingredients

175g brown muscovado sugar
100g wholemeal self-raising flour
100g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
zest 1 orange
2 eggs
150ml sunflower oil
200g carrots , grated
orange coloured sprinkles , to decorate

FOR THE ICING

100g butter , softened
300g soft cheese
100g icing sugar , sifted
1 tsp vanilla extract

Method

1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
2. For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then sprinkle with decorations.

Nutrition per serving
442 kcalories, protein 4g, carbohydrate 38g, fat 32 g, saturated fat 14g, fibre 2g, sugar 26g, salt 0.7 g

Good Food magazine, May 2010. 

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Lemon & poppyseed cupcakes
Double-chocolate cupcakes
Christmas cupcakes with chocolate brandy buttercream
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Save and share Carrot & cream cheese cupcakes recipe

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Lemon & poppyseed cupcakes recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Lemon & poppyseed cupcakes recipe. Enjoy wonderful deseerts and learn how to make Lemon & poppyseed cupcakes.

These zesty cupcakes look so gorgeous you won't want to eat them, but once you start you won't be able to stop

Moderately easy
Makes 12
Easily doubled
Prep 40 mins - Cook 22 mins Plus cooling
Freezable
Can be frozen un-iced

Ingredients

225g self-raising flour
175g golden caster sugar
zest 2 lemons
1 tbsp poppy seeds , toasted
3 eggs
100g natural yogurt
175g butter , melted and cooled a little

FOR THE ICING

225g butter , softened
400g icing sugar , sifted
juice 1 lemon
few drops yellow food colouring
icing flowers or yellow sprinkles, to decorate

Method

1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean - the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.

2. To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.

3. Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly 'dot' the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.

Nutrition Per serving
529 kcalories, protein 4g, carbohydrate 66g, fat 30 g, saturated fat 18g, fibre 1g, sugar 51g, salt 0.75 g

Good Food magazine, May 2010.

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Save and share Lemon & poppyseed cupcakes recipe

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Double-chocolate cupcakes recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Double-chocolate cupcakes recipe. Enjoy quick & easy desserts for every occasion and learn how to make Double-chocolate cupcakes.

What better way to tell someone you love them than with these small but perfectly formed treats? Happy Valentine's Day!

Makes 18

Ingredients

1 cup (250ml) thickened cream
450g good-quality dark chocolate
5 eggs
3/4 cup (165g) caster sugar
1 cup (150g) plain flour
1 tbs good-quality cocoa powder
1/2 tsp baking powder
Sugar flowers (optional), to decorate (see note)

Chocolate sauce
100g dark chocolate, broken into pieces
1/3 cup (80ml) thin cream

Method

1. Preheat the oven to 180°C (160°C fan-forced). Line an 18-hole patty pan with paper cases.

2. Stir cream and chocolate in a pan over low heat until smooth. Cool slightly.

3. Place eggs and sugar in bowl of an electric mixer, and beat on high until pale and doubled in volume. Slowly beat in chocolate mixture.

4. Sift in flour, cocoa and baking powder, then stir with a metal spoon to combine.

5. Divide mixture among cases. Bake for 15-20 minutes until a skewer inserted into the centre comes out clean. Cool slightly in pans, then remove cakes from cases.

6. Meanwhile, for sauce, place ingredients in a heatproof bowl over a pan of simmering water (don't let bowl touch water). Stir until chocolate has melted.

7. Remove from heat and stir until smooth.

8. Cool slightly. Serve cakes topped with sauce. Decorate with flowers if using.

Notes
From kitchenware and cake shops.

Source
delicious. - September 2005, Page 94
Recipe by Valli Little

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Christmas cupcakes with chocolate brandy buttercream
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Save and share Double-chocolate cupcakes

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Christmas cupcakes with chocolate brandy buttercream recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Christmas cupcakes with chocolate brandy buttercream recipe. Enjoy quick & easy desserts for every occasion and learn how to make Christmas cupcakes with chocolate brandy buttercream.

Treat yourself and loved ones to these delightfully fluffy Christmas cupcakes with chocolate brandy buttercream.

Makes 12

Ingredients

125g butter, softened
3/4 cup (115g) caster sugar
2 teaspoons vanilla bean paste
2 eggs, at room temperature
1 1/2 cups (225g) self-raising flour
1/2 teaspoon ground cinnamon
1/3 cup (80ml) milk
Dried coconut flakes, to decorate
Chocolate brandy buttercream
125g butter, softened
1 1/2 cups (230g) icing sugar mixture
2 tablespoons cocoa powder, sifted
1 tablespoon brandy

Method

1. Preheat oven to 180°C. Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.

2. Using an electric mixer, beat butter, sugar and vanilla together until light and fluffy. Add eggs, 1 at a time, beating until combined after each addition. Stir in flour, cinnamon and milk until smooth. Spoon the mixture into paper cases. Bake for 20-25 minutes or until a skewer inserted into 1 cake comes out clean. Stand in pan for 5 minutes then transfer to a wire rack to cool.

3. Make buttercream: Using an electric mixer, beat butter until light and fluffy. Gradually beat in icing sugar and cocoa until combined. Add brandy. Beat until combined. Spread (or pipe) buttercream onto cakes. Decorate with coconut. Serve.

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Basic cupcakes
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Vanilla cupcakes  
 
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Basic cupcakes recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Basic cupcakes recipe. Enjoy quick & easy desserts for every occasion and learn how to make Basic cupcakes.

Simple and oh-so-delicious, these basic cupcakes make a lovely Tuesday afternoon treat.

Makes 24

Ingredients

200g unsalted butter, softened
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs
2 1/2 cups self-raising flour, sifted
1/2 cup milk

Method

1. Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.

2. Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.

3. For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.

4. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.

Source
Super Food Ideas - August 2008, Page 55
Recipe by Kim Coverdale

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Save and share Basic cupcakes recipe

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Butterfly cupcakes recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Butterfly cupcakes recipe. Enjoy quick & easy desserts for every occasion and learn how to make Butterfly cupcakes.

Makes 24

Ingredients

1 quantity Basic cupcakes (see related recipe)
1 cup raspberry jam
300ml thickened cream, whipped
icing sugar mixture, to decorate

Method

1. Preheat oven to 180°C/160°C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases. Make Basic cupcakes (see related recipe).

2. Using a sharp knife, cut a 2cm-deep x 3cm-wide piece from top of each cake. Cut tops in half. Spoon 2 teaspoons jam into each hole. Spoon cream over jam. Arrange cake tops over cream to form wings. Dust with icing sugar. Serve.

Notes
For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes.
Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.

Source
Super Food Ideas - August 2008, Page 56
Recipe by Kim Coverdale

More Cupcake Recipes: 

Vanilla cupcakes 

Save and share Butterfly cupcakes

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Vanilla cupcakes recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Vanilla cupcakes recipe. Enjoy quick & easy desserts for every occasion and learn how to make Vanilla cupcakes.

Makes 24

Ingredients

200g butter, softened
1 3/4 cups (370g) caster sugar
2 tsp vanilla bean paste
4 eggs
2 3/4 cups (405g) self-raising flour
1 cup (250ml) milk

Butter frosting
200g butter, softened
6 cups (900g) icing sugar mixture
1/2 cup (125ml) milk

Method

1. Preheat oven to 180°C. Line 24 1/3 cup (80ml) muffin pans with patty cases.

2. Cream the butter, sugar and vanilla bean paste with an electric mixer. Add the eggs, one at a time, and beat until just combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined.

3. Spoon mixture evenly among the patty cases. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.

4. For the frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar while beating. Add the milk and beat until well combined.

5. Divide frosting into small bowls and colour. Use a small palette knife or round-bladed knife to spread the icing.

Notes

Decorating tips:

Colour: Add colouring gradually until you've reached the desired shade. Paste colouring offers a greater variety of shades and a more intense hue than liquids. Butter that is very yellow will affect the colour; unsalted butter gives a paler base after beating.

Frosting: Ready-made fondant icing can be coloured by kneading in drops of liquid or paste colouring. Roll flat on a surface sprinkled with pure icing sugar and use a biscuit cutter to cut out circles. Secure with a dollop of jam.

Source
Notebook: - April 2008, Page 19
Recipe by Sarah Hobbs

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