Peanut Butter Cups

 

Ingredients: (Peanut Butter Cups)

1 3/4 cups (11.5-oz. pkg.) Milk Chocolate Morsels
2 tablespoons vegetable shortening
60 (1 1/2-inch) paper candy liners, separated into 30 double-lined cups
1/2 cup butter
1/2 cup chunky peanut butter
1 cup powdered sugar
2/3 cup graham cracker crumbs

 

Directions: (Peanut Butter Cups)

MICROWAVE morsels and vegetable shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 2 minutes; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted.
PLACE about 1 teaspoon melted chocolate in each candy cup; spread to about 1/8-inch thickness, almost to top of cup, with small pastry brush. Refrigerate.
COMBINE butter and peanut butter in medium, heavy-duty saucepan. Cook over medium heat, stirring occasionally, for 4 to 6 minutes or until melted. Stir in powdered sugar and graham cracker crumbs. Cool for 5 minutes. Spoon about 1 heaping teaspoon into each chocolate cup.
SPOON about 1/4 teaspoon melted chocolate on top of filling; spread to cover filling. Freeze for about 2 hours or until firm. Carefully peel off paper liners. Store tightly covered in refrigerator.
Makes 30 candies.

Tres Leches Cupcakes

 

Ingredients: (Tres Leches Cupcakes)

CUPCAKES
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon fine salt
6 large eggs, at room temperature, separated
1 1/3 cups granulated sugar
1/2 cup whole milk
1 tablespoon pure vanilla extract

TRES LECHES SAUCE
1 can (14 ounces) Sweetened Condensed Milk
2/3 cup (5 fluid-ounce can) Evaporated Milk
1 cup coconut milk or heavy cream

TOPPING
1 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
Toasted coconut (optional)

Directions: (Tres Leches Cupcakes)

Preheat oven to 350° F. Line cupcake tins with 32 paper or foil liners.
FOR CUPCAKES:
Sift flour, baking powder and salt into medium bowl.
Beat egg whites in large mixer bowl until soft peaks form. With mixer on, gradually beat in sugar. Beat in egg yolks one at a time, beating well after each addition. Alternately beat in flour mixture with milk, starting and ending with the flour mixture. Beat in vanilla extract.
Spoon batter into prepared cupcake tins, filling only 1/2 full (be sure to not overfill or the tres leches sauce will overflow).
Bake for 15 to 20 minutes or until wooden pick inserted in cupcake comes out clean. Cool in pan on wire rack for 10 minutes. While cupcakes are cooling, make tres leches sauce.
FOR TRES LECHES SAUCE:
Whisk together all but 2 tablespoons sweetened condensed milk, evaporated milk and coconut milk in a large glass measuring cup. Using a wooden pick, skewer or fork, poke holes in the cupcakes, penetrating to the bottom of the liner. One tablespoon at a time, spoon tres leches sauce over each cupcake. After it soaks in, add a little more. Each cupcake should hold about 3 tablespoons sauce. Cover with plastic wrap and refrigerate for 4 hours. Cupcakes can be refrigerated overnight.
FOR TOPPING:
Beat cream in small mixer bowl until stiff peaks form. Fold in remaining 2 tablespoons sweetened condensed milk. Right before serving the cupcakes, add a dollop of whipped cream over each cupcake. Sprinkle with toasted coconut.

Pumpkin Spice and Everything Nice Muffins

 

Ingredients:(Pumpkin Spice and Everything Nice Muffins)

1 pkg. (18.25 oz.) spice or carrot cake mix
1 can (15 oz.) Pumpkin
6 tablespoons egg substitute or 3 large egg whites
1/3 cup water
2/3 cup raisins

Instructions:(Pumpkin Spice and Everything Nice Muffins)

Preheat oven to 350º F. Grease or paper-line 24 muffin cups.
Combine cake mix, pumpkin, egg substitute and water in large mixer bowl until moistened. Beat on low speed for 30 seconds; scrape bowl. Beat on medium speed for 2 minutes. Stir in raisins. Spoon batter into prepared muffin cups, filling 2/3 full.
Bake for 18 to 22 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container.

Parkin


Ingredients: (Parkin)

 

2 cup flour

2 t baking powder

2 t ginger

1/2 cup sugar (optional)

1 cup oats

1 cup milk

1/3 cup margarine

1 cup molasses and honey mixed

Instructions: (Parkin)

 

 

Mix together the flour, baking powder, and ginger as well as sugar if desired. Soak oats in milk for 1/2 hour. Melt margarine and add molasses and honey. Combine wet ingredients and add to dry. Pour into a 9″ x 11″ pan. Bake at 325F for 45 minutes or until it starts to come away from the sides of the pan.

Caramel ripple cheesecake cups

Ingredients: (Caramel ripple cheesecake cups)

100g amaretti biscuits (about 20)
400g soft cheese
50g golden caster sugar
¼ tsp vanilla extract
6 tbsp caramel sauce, we used Carnation, beaten until smooth

 

Directions: (Caramel ripple cheesecake cups)

Crush the biscuits into large crumbs and divide between 4 ramekins or small glasses.

In a bowl, beat the cheese with the sugar and vanilla then add 4 tbsp of the sauce and beat until mostly incorporated but still streaked slightly.

Carefully spoon over the biscuits and smooth the top. Spoon the rest of the caramel over the top and use a
teaspoon to swirl the top of the cheese layer with the caramel.

Set in the fridge for at least 2 hours but up to 2 days before serving.

Pretty in Pink Strawberry Cupcakes

Ingredients:(Pretty in Pink Strawberry Cupcakes)

Cupcake Recipe

1 package(s) (18 1/4-oz.) cake mix, plain white or yellow
1 package(s) (3-oz.) strawberry gelatin
1 cup(s) (finely chopped fresh) strawberries, with juice (from 1 1/2 cups whole berries)
3/4 cup(s) milk
3/4 cup(s) vegetable oil
4 large eggs

 

Frosting Recipe

1 package(s) (8-oz.) cream cheese, reduced-fat, at room temperature
4 tablespoon(s) (1/2 stick) butter, unsalted, at room temperature
3 cup(s) (up to 3 1/2 cups) confectioners’ sugar, sifted
1/2 cup(s) (fresh ) strawberries, mashed and drained (3/4 cup hulled berries)
sprinkles, pink and white, for garnish (optional)
24 slice(s) strawberry, for garnish (optional)

Directions:(Pretty in Pink Strawberry Cupcakes)

  1. Place a rack in the center of the oven and preheat to 350 degrees F. Line 24 cupcake cups with paper liners.
  2. Combine the cake mix, gelatin, strawberries and juice, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Spoon about 1/3 cup batter into each lined cupcake cup, filling it 3/4 full. (You will get between 22 and 24 cupcakes; remove empty liners, if any.) Place pans side by side in the oven.
  3. Bake until cupcakes are lightly golden and spring back when pressed gently with a finger, 20 to 25 minutes. Remove from oven, place pans on wire racks to cool for 5 minutes, then remove cupcakes to wire racks to cool for another 15 minutes.
  4. Meanwhile, prepare frosting: Blend cream cheese and butter in large mixing bowl with electric mixer on low speed until combined, 30 seconds. Stop mixer and add 3 cups confectioners’ sugar and the mashed strawberries. Mix on low speed until incorporated, 1 minute. Increase speed to medium and blend until frosting is fluffy, 30 to 45 seconds longer, adding up to 1/2 cup more sugar if needed to get a spreadable consistency.
  5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with back of spoon. Refrigerate, uncovered, until frosting sets, 20 minutes. Decorate with sprinkles and strawberry slices, if desired.

Banana Crumb Muffins

Ingredients:(Banana Crumb Muffins)

1 1/2 cups all-purpose flour
1 Teaspoon Baking soda
1 Teaspoon Baking powder
1/2 Teaspoon Salt
3 Bananas, mashed
3/4 cup white Sugar
1 egg, lightly beaten
1/3 cup Butter, melted
1/3 cup packed brown Sugar
2 tablespoons all-purpose flour
1/8 Teaspoon ground Cinnamon
1 tablespoon Butter

Directions:(Banana Crumb Muffins)

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.
In another bowl, beat together bananas, sugar, egg and melted butter.
Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon.
Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Chocolate Cup Cakes

Ingredients:(Chocolate Cup Cakes)

50g (2oz) dark Chocolate
100g (4oz) Butter, softened
100g (4oz) soft light brown Sugar
2 eggs, slightly beaten
100g (4oz) plain ?our
1/2 tsp Cream of tartar
1/4 tsp bicarbonate of soda
1 tbsp cocoa power
for the icing
50g (2oz) Butter
2 tbsp single Cream
150g (5oz) icing Sugar
40g (13/4oz) Cocoa powder

Directions:(Chocolate Cup Cakes)

Preheat the oven to 180°C (350°F), Gas mark 4. Fill a bun tray with 12 paper bun cases or small muf?n cases.
Melt the chocolate in a bowl sitting over simmering water. Set aside and allow to cool slightly. In a large bowl, cream the butter and sugar until pale and light, and then stir in the chocolate. Beat in the eggs gradually, then sift in the ?our, cream of tartar, bicarbonate of soda and the cocoa powder. Stir gently to mix. Divide the mixture between the paper cases and bake in the oven for 14-16 minutes or until almost ?rm in the centre. Cool on a wire rack.
Meanwhile, make the chocolate icing. Melt the butter and cream together in a bowl sitting over simmering water. Sift in the icing sugar and cocoa powder and mix. It should be of spreading consistency; if it’s too wet, add another 25g (1oz) icing sugar. Spread generously onto the cooled cupcakes.

Red Velvet Cup Cakes

Ingredients:(Red Velvet Cup Cakes)

Flour 2 ½ cup
Cocoa powder 2 tsp
Baking powder 1 tsp
Baking soda 1 tsp
Salt ½ tsp
Butter Milk 1 cup
Red food color 1 tbsp
White Vinegar 1 tbsp
Vanilla 1 tbsp
Butter soft 5 ounces
Sugar 1 ½ cup
Eggs 2
For cream cheese frosting
Cream cheese 4 tbsp
Shortening or butter ½ cup
Icing sugar 4 tbsp
Vanilla essence ½ tsp

Directions:(Red Velvet Cup Cakes)

Preheat oven to 180 degree C, line muffin tins with paper liner.Sieve together flour, cocoa, baking powder, baking soda and salt.Keep aside, in a measuring jug, whisk together butter milk, color, vinegar and vanilla.
Beat butter and sugar on medium speed until light, add in eggs 1 at a time, beating well.On a low speed alternately add the dry ingredients and wet ingredients to the bowl beginning and ending with dry ingredients, beat until everything is mixed.
Divide the batter evenly among the prepared liner, bake for 20 to 25 minutes until done. Decorate with cream cheese frosting.
Beat all together.

Easy Cupcake

Ingredients:(Easy Cupcake)

2 1/4 cups all purpose flour
1 1/3 cups Sugar
3 Teaspoons Baking powder
1/2 Teaspoon Salt
1/2 cup shortening
1 cup Milk
1 Teaspoon vanilla
2 large eggs

Directions:(Easy Cupcake)

Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.