White Choc-chip Cupcakes

When talking about cupcakes, my heart lights up with delight! my little 3 year old niece adore them so much and i had to be different with them to keep his tastbuds interested in enjoying and delighting:) today i made these soft moist and delectably sweet llittle cupcakes for my darling..

you need:

Flour 1 1/2 cups
Baking powder 3 teaspoons
Coco powder 1/2 cup
Castor sugar 1 cup
Brown sugar 1/4 cup
Butter 100 gms
White choc-chips 1 cup
Eggs 2
Salt 1/4 teaspoon
Honey 1 teaspoon
Milk 1/2 cup
Vanilla essence 1 tsp

Steps:

Beat butter and sugar together until light and fluffy. Add eggs one by one and beat wee for about 3 minutes. Add salt and vanilla essence and beat again for a minute.

Coat white chocolate chips in little flour and keep aside. Sift dry ingredients together and mix in the egg mixture by folding lightly with a wooden spoon. Add coated chocolate chips and fold in milk gradually and finally a teaspoon of honey.

Pour in cupcakes moulds and bake for about 10-15 minutes.

Awesome, moist, delicious cupcakes are ready and can be enjoyed on their own!
 

Jelly Cakes

These jelly cakes lasted about 5 minutes in my house. Everybody just loved them and i have picked this one from my fav collectiong, taste.com.au with a Bliss touch :) Very easy to make DELICIOUS....try out

Ingredients: 

• 60g butter, softened
• 1/2 cup caster sugar
• 1 egg, lightly beaten
• 1 cup self-raising flour
• 2/3 cup milk
• 85g packet strawberry jelly crystals
• 1 cup boiling water
• 1 cup cold water
• 2 cups desiccated coconut
• 1 cup double thick cream

Method:

1. Preheat oven to 180°C. Grease a 12 x 2 tablespoon capacity patty pan.
   
2. Using an electric mixer, cream butter and sugar until light and fluffy. Add egg, a little at a time, beating until well combined. Using a large metal spoon, gently fold in half the flour and half the milk. Repeat with remaining flour and milk.
   
3. Spoon mixture into patty pan. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Cool cakes on a wire rack.
   
4. Stir jelly and boiling water together in a bowl until crystals are dissolved. Stir in cold water. Refrigerate for 1 hour or until cold and slightly thick.
   
5. Place coconut into a large bowl. Cut each cake in half horizontally. Sandwich halves back together using 1 teaspoon of cream. Using a slotted spoon lower cakes, 1 cake at a time, into jelly. Drain excess jelly. Toss cakes in coconut until well coated. Place onto a lined tray and refrigerate for 30 minutes or until set.

Chocolate Ripple Cake

This cake is not only beautiful to eyes but it taste marvellous too. It has a rich buttery and moist sweetness that just melts into your mouth and that's why i always bake it when there's any teat time party or as  a casual dinner dessert. It makes a mouth-watering choice.
Try today..

Ingredients


185 gm butter
1 1/4 cups castor sugar
3 eggs
1 1 /2 cup self-raising flour
2 tbsp milk
2 tbsp cocoa
1/4 cup milk, extra


Method:

Grease a 20cm baba pan.
Cream butter and sugar in a small bowl with electric mixer until light and fluffy. Beat in eggs one at a time, beat until combined. Transfer mixture to large bowl. Stir in half the sifted flours and half the milk, then stir in remaining flours and milk. Blend cocoa with extra milk, stir until smooth with 2 tablespoons of the cake mixture. Fold chocolate mixture, lightly through cake mixture to give rippled effect. Spoon into prepared pan, smooth top slightly. Bake in moderate oven for about 40 minutes. Turn on to wire rack to cool. Dust with icing sugar or drop melted chocolate all over.

You can store this cake for 2 days.