Food

Here are our 3 yummiest cupcake recipes to try this weekend

Here are our 3 yummiest cupcake recipes to try this weekend

Staffords rose water, coconut and white chocolate ganache cupcake

Makes: 12

For the cupcakes, you’ll need:

2 eggs

250ml sugar

280ml flour

5ml baking powder

Pinch salt

125ml coconut milk

100ml oil

5ml rose water

Filling:

200ml STAFFORDS white chocolate

80ml cream

6 strawberries

50ml castor sugar

5ml rose water

Beat the eggs and sugar together until light and fluffy. Add the flour, baking powder and salt, then add the coconut milk, oil and rose water. Mix together until just combined. Pour the batter into a lined muffin tray. Bake in a preheated oven of 180 c for 12 to 15 minutes, or until they are cooked through and golden. Allow to cool and then use a cupcake corer and remove the centers.

Heat the cream in a small pot until hot but not boiling. Add the chocolate and allow it to melt, cool it down and it will firm up. Blitz the berries, castor sugar and rose water together. 5 Brush the center of the cupcakes with the ganache mixture and then fill with the berry mixture, use the remaining ganache for the icing. Decorate with fresh strawberries and extra coulis.

 

Staffords Double chocolate cupcake with chocolate truffles

Makes: 12 cupcakes

For the cupcake, you’ll need:

2 eggs

250ml sugar

250ml flour

30ml cocoa powder

5ml baking powder

Pinch salt

125ml milk

100ml oil

5ml vanilla essence

100ml STAFFORDS chocolate chips

 

Truffles:

200ml STAFFORDS dark chocolate disks

100ml cream

80ml cake crumbs

80ml coconut

Cocoa powder for rolling

200ml STAFFORDS dark chocolate

80ml cream

Beat the eggs and sugar together until light and fluffy. Add the flour, cocoa, baking powder and salt, then add the milk oil and vanilla essence. Mix together until just combined. Fold in the chocolate chips. Pour the batter into a lined muffin tray. Bake in a preheated oven of 180 c for 12 to 15 minutes, or until they are cooked through. Allow to cool. Heat the cream in a small pot until hot but not boiling, remove from the heat, add the chocolate and allow it to melt into the cream, add the cake crumbs and enough coconut to form small balls, roll the balls and then coat in cocoa.

For the icing, heat the cream, until hot but not boiling, remove from the heat and add the chocolate, allow it to melt into the cream, let it cool to firm up and use it to ice the cupcakes. Top the cupcake with the truffles and chocolate chips.

 

Staffords Chocolate cupcake with chocolate ganache and mascarpone cheese

Makes: 12 cupcakes

For the cupcakes, you’ll need:

2 eggs

250ml sugar

250ml flour

30ml cocoa powder

5ml baking powder

Pinch salt

125ml milk

100ml oil

5ml vanilla essence

100ml STAFFORDS chocolate chips

1 tub mascarpone cheese

200ml milk chocolate discs

80ml cream

Extra chocolate for decoration

STAFFORDS vermicelli for decoration

Beat the eggs and sugar together until light and fluffy. Add the flour, baking powder and salt, then add the milk, oil and vanilla essence. Mix together until just combined.

Pour the batter into a lined muffin tray. Bake in a preheated oven of 180 c for 12 to 15 minutes, or until they are cooked through and golden. Allow to cool remove the centers using a cupcake corer. Fill each cupcake with mascarpone cheese.

Heat the cream until hot but not boiling, add the chocolate and allow it to melt into the cream, allow to cool and firm up, once cool use as icing. Use extra chocolate and vermicelli as decoration.

 

Get it Bloemfontein December 2017


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