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24 vanilla cup cakes (recipe below)
1 x rosewater flavoured butter icing (recipe below)
2 fresh roses
Cover the tops of the cup cakes with icing and then heap a generous teaspoon of icing on top. Smooth to a pyramid shape. Top each one with two rose petals lightly pushed upright into the icing.
orange cup cakes with ribbon bows
24 vanilla cup cakes (recipe below)1 x orange flavoured butter icing (recipe below)
2 meters of 1cm wide ribbon, tied into small bows
Cover the tops of the cup cakes with icing and then heap a generous teaspoonful of icing to form a peak. Smooth to a pyramid shape. Fluff the icing with the back of a teaspoon. Top each cup cake with a tiny bow lightly pushed into the icing.
vanilla cup cakes
3 extra large eggs¾ cup (180 ml) oil
1 cup (250 ml) milk
1 x 600g Ina Paarman's Vanilla Cake Mix
24 x small paper cups
butter icing (see recipe below)
Preheat oven to 190°C. Prepare the mixture as per instructions on the box. Line 2 muffin pans with paper cups. Divide the mixture between the paper cups. Bake for 15-20 minutes. Leave to cool.
BASIC BUTTER ICING
½ cup (125 g) butter, softened but not oily
2 cups (200 g) sifted icing sugar
2 T (30 ml) milk, fresh lemon or orange juice
Beat the butter until it is pale, then gradually beat in the sifted icing sugar until the mixture becomes fluffy. Add the milk or juice and beat it in. Spread on top of the cup cakes.
VARIATIONS:
ROSEWATER OR STRAWBERRY ICING
Add ½-1 t (2.5 ml-5 ml)rosewater or strawberry flavour and a drop of red colouring. Mix with milk.
ORANGE ICING
Mix the icing with 2 T (30 ml)of orange juice and add the grated rind of one orange.
CHOCOLATE ICING
Add 2 T (30 ml)of sifted cocoa powder to the icing sugar and mix with 3 T (45 ml) black coffee or milk.
chocolate mousse cup cakes
24 chocolate cup cakes (recipe below)chocolate mousse (recipe below)
24 coffee beans
cocoa
Fit a piping bag with a plain nozzle and fill the bag with mousse mixture. Pipe a pyramid shaped spiral of mousse on each cup cake. Shake to straighten the pyraid and top with a coffee bean. Freeze for an hour or two to firm up a bit more. Dust with cocoa powder and serve.
BASIC CHOCOLATE CUP CAKE RECIPE 1 x 650 g pack Ina Paarman's Chocolate Cake Mix
Makes 24
3 extra large eggs
1 cup (250 ml) oil
1 cup (250 ml) black coffee
24 small paper cups
Preheat oven to 200°C. Line two muffin pans with paper cups. Beat eggs and oil for 2 minutes on high speed until well blended. Add black coffee and beat for 1 minute on high speed. Add contents of pack and beat until combined on slow speed. Spoon one large spoonful of mixture into each paper cup. Do not overfill the cups, you must get 24 out. Bake on middle shelf for 15-20 minutes.
Cool on a cooling rack.
CHOCOLATE MOUSSE
1 cups (250 ml) water
1 x 310 g Ina Paarman's Chocolate Mousse
1 cup (250 ml) fresh whipping cream
Measure water into a medium size mixing bowl. Sprinkle contents of Chocolate Mousse pack over the water and beat until well blended.
In a smaller mixing bowl, whip the cream until soft peak stage. Remove the mousse mixture from the fridge and using the same beaters, whip again for 1 minute until smooth. Gently fold the whipped cream into the mousse using a spatula or metal spoon and stir until evenly blended.
Leave the mousse in the fridge to set for 30 minutes.