Spa Party
Spa Party Food:
III. Muffins / Cupcakes:
i. Golden Butter Cupcakes – makes 24: 2 cups flour; 1 1/2 cups sugar; 2 1/2 tsp baking powder; 1 tsp salt; 3/4 cup butter softened; 3/4 cup full-cream milk; 1 1/2 tsp vanilla essence; 3 large eggs; Your choice of frosting (check Frostings);
Preheat oven to 175 degree C / 350 degree F. Line 24 muffin-pan cups with fluted paper liners. In a large bowl, mix together flour, sugar, baking powder and salt – you need to use a balloon whisk if mixing by hand, or a mixie with a whisk attachment; otherwise cupcakes will not rise properly when baked. Add butter, milk, vanilla essence and eggs, and beat again just until blended. Increase mixer speed to high; beat 1-2 minutes or until creamy. Spoon batter into lined muffin-pan cups. Bake 20-25 minutes or until cupcakes are golden brown on top and toothpick inserted into centre comes out clean. Immediately remove from pans and cool on wire rack. When cupcakes are completely cool, frost as desired.
ii. Citrus Cupcakes – makes 24: Follow the same recipe as given for Golden Butter Cupcakes above, but use only 2 tsp baking powder, and add 1 tbsp grated fresh lemon, lime or orange peel plus a few drops of vanilla essence or orange juice to taste.
iii. Rich Chocolate Cupcakes – makes 24:
1 1/2 cups all-purpose flour; 2/3 cup cocoa; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup full-cream milk; 1 1/2 tsp vanilla essence; 1 1/3 cups sugar; 10 tbsp butter softened; 2 large eggs; your choice of frosting.
Preheat oven to 175 degree C / 350 degree F. Line 24 muffin-pan cans with fluted paper liners. On sheet of greaseproof paper, combine flour, cocoa, baking powder, baking soda and salt. set aside. Mix milk and vanilla. set aside. In large bowl, with mixer at low speed, beat sugar and butter just until blended. Increase speed to high; beat 3 minutes or until mixture is light and creamy. Reduce speed to low; add eggs, one at a time, beating well after each addition. Add flour mixture alternatively with milk mixture, beginning and ending with flour. Beat just until combined. Spoon batter into muffin-pan cups. Bake 22-25 minutes or until toothpick inserted into centre of cupcakes comes out clean. Immediately remove from pan and cool on wire rack. When cupcakes are completely cool, you can frost them as desired.
iv. Banana Cupcakes – makes 24
2 1/2 cups flour; 3/4 cup white sugar; 1/2 cup packed light brown sugar; 1 1/2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1/8 tsp cinnamon powder; 3 medium-sized ripe bananas mashed (1 1/3 cups); 3 large eggs; 2/3 cup low-fat (1%) milk; 1/2 cup butter softened; 1 tbsp fresh lemon juice; 2 tsp vanilla essence; your choice of frosting;
Preheat oven to 175 degree C / 350 degree F. Line 24 muffin-pan cups with fluted paper liners. In large bowl, mix together flour, sugars, baking powder, baking soda, salt and cinnamon – you need to use a balloon whisk if mixing by hand, or mixie with a whisl attachment; otherwise, cupcakes will not rise properly when baked. Add bananas, eggs, milk, butter, lemon juice and vanilla essence, and beat until batter is well blended. Increase speed to high and beat 1-2 minutes more or until frosting is thick and creamy. Spoon batter into lined muffin-pan cups. Bake 20-25 minutes or until toothpick inserted into centre comes out clean. Immediately remove from pans and leave to cool on wire rack. When cool, frost as desired.
