- Júlia Dias de Almeida
- 19-03-2018 19:13:00
By Sophie Godwin Magazine subscription – 5 issues for £5
PREP: 20 MINS
COOK: 15 MINS
EASY SERVES 12
Bake these easy vanilla cupcakes in just 35 minutes. Perfect for birthdays, picnics or whenever you fancy a sweet treat, they're sure to be a crowd-pleaser
Can be frozen without the icingVegetarian
Nutrition: Per cupcake
110g softened butter
110g golden caster sugar
2 large eggs
½ tsp vanilla extract
110g self-raising flour
For the buttercream
150g softened butter
300g icing sugar
1 tsp vanilla extract
3 tbsp milk
food colouring paste of your choice (optional)
Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases. Using an electric whisk beat the butter and sugar together until pale and fluffy then whisk in the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla, flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
To make the buttercream, whisk the butter until super soft then add the icing sugar, vanilla extract and a pinch of salt. Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in the milk. If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.
- Julia Rigotto Valbuza Silveira
- 16-03-2018 16:12:29
½ cup butter
1 ¾ cups bittersweet chocolate
1 ¼ cups brown sugar
2 tsp vanilla extract
¼ cup cocoa powder
1 ½ tsp baking powder
2 tsp cinnamon
½ tsp salt
1 ½ cups flour
1 cup dulce de leche
LET’S GET COOKING…
Melt the butter and chocolate in a sauce pot.
In a bowl, mix the sugar, eggs and vanilla extract. Add the mixture to the butter and chocolate.
In a separate bowl, sift the dry ingredients together: cocoa powder, baking powder, cinnamon, salt and flour.
Slowly add to the butter and chocolate mixture. Refrigerate.
Freeze some dulce de leche pieces.
Use an ice cream scoop to scoop out batter and fill with the dulce de leche.
Bake for 12 minutes at 350ºF.
- Marcos Carrara Tavares Junior
- 16-03-2018 14:48:55
Simple carrot cake
This is a great carrot cake recipe that is easy to make. It calls for self-raising flour, carrots, walnuts and cinnamon – no other spices, pineapple, raisins, etc. The Cream cheese icing is also easy to make and really delicious. Feel free to reduce the amount of sugar in the cake if you prefer your cakes less sweet.
250g self-raising flour
2 teaspoons ground cinnamon
400g caster sugar
350ml vegetable oil
350g grated carrots
120g chopped walnuts
Cream cheese icing
225g cream cheese
110g margarine, softened
450g icing sugar
120g chopped walnuts
1 teaspoon vanilla extract
Preheat the oven to 180 C / Gas 4. Grease two 23cm round cake tins.
In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix until blended, then stir in the carrots and nuts. Divide the cake mixture evenly between the two prepared tins.
Bake for 25 to 30 minutes in the preheated oven. A skewer inserted into the cake should come out clean. Cool cakes on wire racks before removing from tins.
To make the icing: In a medium bowl, cream together the butter and cream cheese, add the sugar and cream well. Stir in the nuts and vanilla. Use to fill and ice the cooled cake layers.
– You can easily halve the amount of sugar to 200g for a less sweet cake
- Víctor Alexander Santos Gabriel
- 15-03-2018 17:28:45
Hello! My recipe is for Chocolate Cookies!
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 1/4 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts
1 package (12 ounces) semisweet chocolate chips (2 cups)
1) Heat oven to 375ºF.
2) Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
3) Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4) Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
Víctor Alexander Santos Gabriel
- MARIA VITORIA ROSA NOGUEIRA
- 13-03-2018 17:31:39
Recipe the cookies
* 1 package of cake dough (vanilla, coconut, walnuts or chocolate)
* 1 egg
* 40 ml of corn oil
* 1 cup of chocolate drops
1- In a bowl, beat the egg with a little water (about 3 tablespoons)
2- Add cake dough, oil and knead well
3- Finally put the chocolate drops
4- Bake in greased and floured baking dish, in medium oven, pre-heated, for about 20 minutes
5- Wait to cool to remove from baking pan
- isabella abreu pacheco
- 10-03-2017 16:58:51
125g butter, softened
1 cup caster sugar
1/2 teaspoon coconut essence
1 1/2 cups self-raising flour
1/4 cup cocoa powder
1/2 cup desiccated coconut
1 cup milk
double cream, to serve
200g butter, chopped
200g dark chocolate, chopped
Select all ingredients
Step – 1
Preheat oven to 180°C/160°C fan-forced. Grease a 6.5cm-deep, 20cm (base) round cake pan. Line with baking paper. Using an electric mixer, beat butter, sugar and coconut essence until fluffy. Add eggs, 1 at a time, beating well after each addition.
Step – 2
Sift half the flour and half the cocoa over butter mixture. Add half the coconut. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour, cocoa, coconut and milk. Spoon into prepared pan. Smooth top. Bake for 55 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
Step – 3
Make Chocolate buttercream: Place butter and chocolate in a glass or ceramic bowl over a saucepan of simmering water. Stir until smooth. Cool to room temperature. Beat mixture with a wooden spoon until thick and spreadable.
Step – 4
Using a serrated knife, cut cake in half crossways. Place bottom of cake on a plate. Spread with one-third of buttercream. Sandwich with cake top. Spread remaining buttercream over top and side of cake. Serve with cream.
Colégio São Francisco de Assis
- Adriana Moraes Rossi Mota
- 10-03-2017 18:00:58