Vanilla Cupcakes

This vanilla cupcake recipe is no-fail!  They are easy and delicious.  You will make them over and over agin, by far one of my most asked for recipes!  Coupled with this chocolate butter icing it is the perfect classic flavour combination.

The only vanilla cupcake recipe you need.

The only cupcake recipe you will need – EVER.

RECIPE VANILLA CUPCAKES

3/4 cup castor sugar

2 cups self raising flour

125 grams butter (room temp

2/3 cup milk

2 eggs

1 teaspoon vanilla essence

Method

Makes 12 cupcakes.

Beat all ingredients together until thick and mixed well.  Normally 2-3 minutes if you use an electric mixer.  The mix should be smooth and a consistent pale colour.

(Depending on if your butter is at room temp or not, you may need to add more milk.  About 1 – 2 tablespoons)

Spoon into patty pans in a muffin tin, bake at 190 degrees for 12 mins.

Bake at 210 degrees if you want peaked tops for 12 mins.

RECIPE CHOCOLATE BUTTER ICING

The reason this chocolate icing is better then all other icings is the vanilla essence.  It might sound like a simple or unnecessary addition but once you add it in once you will always add it.  The vanilla takes it to another level in the flavour category!

2 cups icing sugar

2 tablespoons cocoa

3 tablespoons soft butter/margarine

3 tablespoons milk

1 teaspoon vanilla essence

Method

Sift together the icing sugar and cocoa.

Add milk, vanilla and butter, beat for 2 mins on high until smooth.

Spread on and eat!

If you want to pipe this icing, use 2 tablespoons of milk and butter.

I love this recipe – it was actually my 21st birthday cake – wayyyy before cupcake instead of cake was cool.  It was a winner wayyy back then and we still use it now! I hope your family enjoys it as much as mine does!

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Chocolate Flake Cheesecake

I love this Chocolate Flake Cheesecake is THE BEST.  Perfect to use up all the left over Easter Chocolate (if that’s a thing?) It’s a no bake dessert so it’s quick and easy to prepare.  And delicious!


This is normally our Easter dessert and we had it for dinner this Easter Sunday but really this is a great dessert for many occasions!

Ingredients

2 pks of chocolate ripple biscuits (or see note)
200 g butter
1 large lemon
500 g cream cheese
400 ml condensed milk
250 ml thickened cream                                                                                    1 teaspoon of chocolate essence or vanilla essence
5 flake chocolate bars

Method

1 Crush biscuits in a food processor or blender until fine crumbs
2. Melt butter, and mix into the crushed biscuits, press into spring form tin.  Fill bottom first and around the edges of tin as well
3. Put into fridge to set while making filling
4. Beat the cream until forms soft peaks
5. In a separate bowl beat together cream cheese and condensed milk until it becomes thick and smooth
6. Juice lemon and stir through the mixture
7. Carefully fold through the cream and essence into the cream cheese
8. Carefully crumble 4 flake bars into the mixture and stir to even distribute
9. Pour over crust, sprinkle last flake on top and allow to set for 3-4 hours.

 

NOTE

If you don’t have chocolate ripple biscuits on hand or like our family have allergies.  This is a great substitute. 1 cup plain flour, 1/2 cup sugar, 1/2 cup coconut & 1/4 cup cocoa.  Mix together and add 125 g melted butter.  Prepare base as above. (This mix will only cover base not sides).

I hope you love this recipe as much as we do.  It’s an impressive dessert that is cost effective.

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Basic Brownie Recipe

This is a great basic brownie recipe, but do not misunderstand there is nothing basic about the taste of this recipe!  It’s just a great stand by recipe – easy to make and easy to mix up flavours.  It’s a great recipe to have for all occasions easy for school lunches but fancy enough for a bring a plate.  Even better there is no need to ice the brownie – it’s that good all by itself.

the best brownie you will ever eat
the only brownie recipe you will ever need.
Recipe

4 eggs
2 1/4 cups sugar
1 1/3 cups plain flour
250 grams melted butter
3/4 cup cocoa
1/2 tsp bi-carb soda

Method
  1. Pre-heat oven to 160 c
  2. In a large bowl or saucepan melt butter,
  3. Mix in sugar, flour, cocoa and bi carb soda.
  4. Add eggs and mix all ingredients.
  5. Pour into lined 20 x 20 cm tin. (I use a pyrex dish)
  6. Bake 50-60 mins at 160 c
  7. Dust with icing sugar! EAT quickly before someone else does!

In step 4 your imagination can run wild, you can add nuts, seeds, chunks of chocolate, a trickle of peanut butter! Honestly I have tried a lot of different flavours and with this basic recipe there is so many different options and they always taste great.

the best brownie recipe EVER

the only brownie recipe you will ever need

I hope you love this recipe as much as my family does.