Kookaburra Creek Cafe ' Cupcake Recipes

Transcription

1 Kookaburra Creek Cafe ' Cupcake Recipes Sylvia s Chocolate Fudge Cupcakes Makes 24 1¾ cups caster sugar 180g butter 200g dark chocolate 2 cups self-raising flour ½ cup cocoa ½ teaspoon vanilla paste 3 eggs ² ³ cup water 24 1cm squares of dark chocolate Preheat oven to 180 C. Line cupcake tins with cupcake cases. Place 200g chocolate, sugar and butter into a heat-proof bowl. Heat in microwave in 20-second bursts, stirring between, until chocolate is melted.

2 kookaburra creek café cupcake recipes 363 Place remaining ingredients into bowl of an electric mixer. Beat on low and gradually add melted chocolate mixture. Increase speed to medium and beat until combined. Spoon into prepared cupcake tin. Push a square of dark chocolate into the centre of each cupcake. Bake till cooked when top of cupcake is lightly pressed and cake springs back (approx. 15 mins). Cool. Top with chocolate frosting, piped in a swirl. Chocolate Frosting 125g butter, soft 2½ cups icing sugar ½ cup cocoa 4 tablespoons milk ½ teaspoon vanilla paste Place all ingredients into the bowl of an electric mixer. Beat until combined, fluffy and lighter in colour.

3 364 kookaburra creek café cupcake recipes Strawberry and White Chocolate Cupcakes Makes 20 1 punnet of strawberries 180g butter, soft 1 teaspoon vanilla paste 1 cup caster sugar 3 eggs 2 cups self-raising flour ¾ cup milk ½ cup grated white chocolate 1 tablespoon cornflour 20 1 cm squares of white chocolate Preheat oven to 180 C. Line cupcake tin with cupcake cases. Cut strawberries up into chunks and lay on a piece of paper towel to remove excess moisture. Beat butter, sugar and vanilla until light and fluffy. Beat in eggs one at a time. Fold in flour, milk and grated white chocolate. Place strawberries in a bowl and stir together with cornflour. Fold into cake batter. Spoon into prepared cupcake tins. Push a square of white chocolate into the centre of each cupcake. Bake till cooked when top of cupcake is lightly pressed and cake springs back (approx. 15 mins). Cool. Top with cream cheese and berry frosting.

4 kookaburra creek café cupcake recipes 365 Strawberry Coulis 4 5 strawberries ¼ cup caster sugar Make strawberry coulis by cutting up strawberries and placing them in a cup or jar with caster sugar and set aside to macerate. Once strawberries and sugar have become liquid, blitz with hand blender. Cream Cheese and Berry Frosting 30g butter, soft 250g cream cheese 500g icing sugar strawberry coulis ¼ cup grated white chocolate Beat butter, cream cheese and icing sugar until fluffy. Drizzle strawberry coulis down the sides of a piping bag, then fill piping bag with cream cheese. Pipe onto cupcakes in a swirl. Sprinkle white chocolate over top.

5 366 kookaburra creek café cupcake recipes Lemon and Rosemary Cupcakes Makes 18 1 cup caster sugar 180g butter, soft 3 eggs 2½ cups self-raising flour ¾ cup milk zest and juice of 1 lemon 1 tablespoon finely chopped rosemary ¼ cup lemon curd or lemon butter Preheat oven to 180 C. Line cupcake tin with cupcake cases. Beat butter and sugar till fluffy and light in colour. Beat in eggs one at a time. Fold in flour and milk. Add rosemary, lemon zest and juice and mix well. Spoon into prepared cupcake tins and bake till cooked when top of cupcake is lightly pressed and cake springs back (approx. 18 mins). Cool. Using an apple corer, take out the middle of each cupcake (approx. 1½ cm deep) and fill with lemon curd/butter. Top cupcakes with piped lemon Italian meringue.

6 kookaburra creek café cupcake recipes 367 Lemon Italian Meringue 3 egg whites 1 cup of caster sugar ¼ cup water 2 teaspoons lemon zest Beat egg whites until soft peaks form. In the meantime make sugar syrup place sugar and water into a saucepan and cook over medium heat until sugar dissolves. Stir often. Once sugar is dissolved, bring to boil without stirring. Boil for approx. 2 mins, or until soft ball state is reached (when a teaspoon of syrup is dropped into chilled water you can form it into a soft ball between your thumb and finger). With beater running, add sugar syrup to egg whites in a slow stream. Add lemon zest. Continue beating till meringue is cooled. This does take some time. Fill piping bag with meringue and pipe onto cupcakes.

7 368 kookaburra creek café cupcake recipes Choc-Hazelnut and Frangelico Cupcakes Makes g butter, soft 1 teaspoon vanilla paste ½ cup brown sugar ½ cup caster sugar 2 cups self-raising flour 3 eggs 1 cup water ½ cup cocoa powder ½ cup hazelnut meal 4 tablespoons Frangelico 20 Ferrero Rocher chocolates Preheat oven to 180 C. Line cupcake tin with cupcake cases. Place butter, vanilla, sugars, flour, eggs and water into bowl of an electric mixer. Beat until light and fluffy. Divide batter evenly into two bowls. Into one bowl add cocoa and mix well. Into other bowl add hazelnut meal and Frangelico and mix well. Fill each cupcake case with half chocolate batter and half hazelnut batter. Bake till cooked when top of cupcake is lightly pressed and cake springs back (approx. 18 mins). Cool. Top with whipped ganache and a Ferrero Rocher chocolate. Whipped Dark Chocolate Ganache 400g dark chocolate, broken into pieces ½ cup cream 3 tablespoons Frangelico

8 kookaburra creek café cupcake recipes 369 Place chocolate and cream into a microwave-safe bowl. Heat in 20-second bursts, stirring between, until chocolate begins to melt. Remove from microwave and stir the chocolate and cream until all chocolate is melted and combined with the cream. Stir in Frangelico. Leave to cool. Once thickened, but not set, place into bowl of electric beater and beat until lighter in colour and holding its shape. Pipe onto cupcakes and top with Ferrero Rocher.

9 370 kookaburra creek café cupcake recipes Lime and Coconut Cupcakes Makes g butter, soft ½ cup brown sugar ½ cup caster sugar 1 teaspoon vanilla paste 3 eggs 2 cups flour ¾ cup milk zest and juice of 4 limes 2 cups of toasted shredded coconut ¼ cup lime curd Preheat oven to 180 C. Line cupcake tin with cupcake cases. To toast coconut, line a baking tray with grease-proof paper and spread coconut out evenly. Place in oven until coconut begins to turn brown. Remove and place in bowl to cool. Beat butter, sugars and vanilla paste until light and fluffy. Beat in eggs one at a time. Fold in flour, milk, zest and juice. Fold in 1½ cups of toasted coconut. Reserve ½ cup of coconut. Spoon into prepared cupcake tins and bake till cooked when top of cupcake is lightly pressed and cake springs back (approx. 18 mins). Cool. Using an apple corer, take out the middle of each cupcake (approx. 1½ cm deep) and fill with lime curd. Top with lime cream cheese frosting and remaining toasted coconut.

10 kookaburra creek café cupcake recipes 371 Lime Cream Cheese Frosting 30g butter, soft 250g cream cheese 500g icing sugar zest and juice of 1 lime Beat all ingredients until light and fluffy. Pipe onto cupcakes and sprinkle toasted coconut on top.