Espresso cupcakes with cream cheese frosting

• 75g butter
• 2 1/2 cups plain flour
• 2 tsp baking powder
• 1 1/2 cups light brown sugar
• 1 egg, beaten
• 7 tbsp strong black coffee
• 3 tbsp buttermilk

For the cream cheese frosting

• 30 g butter, softened
• 80 g cream cheese, softened
• 2 tablespoons coffee concentrate
• 1 1/4 cups icing sugar

1. Preheat oven to 180 C. Line a 12-hole muffin tin with paper cases.
2. Melt butter. Sift the flour and baking powder into a large bowl. Stir in the sugar.
3. Stir the egg and melted butter together and then stir in the coffee and buttermilk. Gently stir into the dry ingredients until just combined.Spoon the mixture equally into the paper cases.
4. Bake in the oven for about 25 minutes until risen and springy to the touch. Cool.

Cream cheese frosting

Beat butter, cream cheese and coffee concentrate in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar until frosting is spreadable.

Makes 12

Carrot Cupcakes with Maple frosting

• 1/2 cup vegetable oil
• 3 eggs
• 1 1/2 cups self-raising flour
• 1 cup firmly packed brown sugar
• 2 teaspoons mixed spice
• 2 cups coarsely grated carrot (around 4 medium carrots)
• 3/4 cup raisins

maple frosting

• 30g butter, softened
• 80g cream cheese, softened
• 2 tablespoons maple syrup
• 1 1/4 cups icing sugar

1. Preheat oven to 180 C. Line 12-hole muffin pan with paper cases.
2. Stir oil, eggs, sifted flour, sugar and spice in medium bowl until combined.Stir in carrots and raisins.
3. Divide mixture among paper cases; bake about 30 minutes. Cool .
4. Meanwhile make maple frosting and  spread frosting over cakes.

maple frosting

Beat butter, cream cheese and syrup in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar until frosting is spreadable.

Tips

Iced cakes can be stored in an air tight container, in the fridge, for up to two days.

Makes 12

Source: The Australian Women's Weekly

Orange-Chocolate Swirl Cheesecake Bars

This cheesecake has got wonderful contrasting flavours and the swirl makes it a pleasure to look at.

Crust

• Crackers
• 1 tablespoon butter
• 1 egg white

Filling

• 8 oz cream cheese, softened
• 1 cup sour cream
• 1/2 cup + 2 tablespoon sugar
• 2 large eggs
• 1/4 cup orange juice
• 2 teaspoon finely grated orange peel
• 3 tablespoon unsweetened cocoa powder

1. Heat oven to 180 C. Line a 9 inch square baking pan with foil, letting foil extend above pan on opposite sides. Coat with non-stick spray.
2. Crust  Process crackers in food processor until fine crumbs form. Add butter and egg white, pulse until crumbs are moistened. Press this evenly over bottom of pan. Bake 10 minutes until set. Cool.
3. Filling  Whisk cream cheese, sour cream, sugar, eggs orange juice and peel in a large bowl until smooth. Remove 1/4 cup of this mixture and pour remaining batter over the cooled crust.
4. Stir cocoa, one tablespoon water and two tablespoon sugar in a cup to mix. Stir into reserved 1/4 cup batter until blended. 
5. Spoon over the filling onto the previous layer without disturbing it too much. Then drag a toothpick or skewer through the entire filling in a spiral motion to create a marbled effect.
6. Bake 30 minutes or until firm around edges but slightly jiggly in the centre.
7. Cool in refrigerator for at least 3 hours until firm.
8. To serve, holding foil by ends, lift to cutting board.

Carrot Cupcake

• 1 cup vegetable oil
• 3/4 cup caster sugar
• 3 eggs, at room temperature
• 1 1/2 cups self-raising flour
• 1/2 teaspoon bicarbonate of soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 2 cups (about 2 carrots) finely grated carrot

1. Preheat oven to 180 C. Line a 12-hole muffin tray with paper cases. Using an electric mixer, beat oil, castor sugar and eggs in a medium bowl until light and creamy.
2. Sift flour, bicarbonate of soda and spices over mixture.Fold into mixture until just combined. Stir in carrot.
3. Spoon mixture into prepared cases. Bake for 20 minutes or until a skewer inserted at centre comes out clean. Remove from oven. Stand in tray for 5 minutes; transfer to a wire rack to cool completely.

 Frosting

• 250g cream cheese, at room temperature
• 1 cup icing sugar
• 1 tablespoon finely grated orange zest
• 2 tablespoons freshly squeezed orange juice

Using an electric mixer, beat cream cheese, sifted icing sugar, zest and juice in a small bowl until light and creamy. Spread frosting on cooled cupcakes.


Freeze un-iced cakes for upto 3 months.


Source: recipes+