Easy Cheesecake

Ingredients

Biscuit base

    Digestive biscuits / Crushed to roughly the size of bread crumbs.

    Ground cinnamon

    Butter / melted

Basic Cheese Topping

    Double cream / whipped

    Mascarpone cheese

For every unit of double cream used, add double the units of mascarpone cheese. e.g. when using 1tbsp of whipped double cream, add 2tbsp of mascarpone.

    Caster sugar to taste

Different flavours for the topping

    Melted dark chocolate

    Chocolate shavings and nuts.

    Lemon or Orange grated zest.

    Vanilla pods and Vanilla essence.

Garnish

    Fresh berries

    Tinned berries or cherries, served with melted sugar syrup mixed with little fruit syrup from the tin.



How to make Easy Cheesecake

Lovely summer dessert that's easy to make. I don't actually have own any chefs rings, so I couldn't make a proper looking cheesecake. But actually, if you are in a rush then by using a soufflé dish or even a wine glass (as seen on an episode of The F Word, I think.) can save you time and will taste just as delicious!

    Mix together the melted butter, digestive biscuits and cinnamon.

    Spoon the mixture into a chefs ring and press down with the back of a spoon to make the base. Place into the freezer for a short period of time.

    In a bowl, combine the whipped cream, mascarpone cheese, sugar and any other extras for the topping.

    Spoon into the chefs ring, on top of the biscuit base. Remove the chefs ring using a hot towel or blow torch quickly. If the mixture is too runny, then refrigerate before removing the chefs ring.

    Garnish and serve!

Author dubow
nibbledish.com/people/dubow/recipes/easy-cheesecake

Good Wife Scallion Pancake

Ingredients

    2 cups of chopped fresh scallion,
    5 tbsp oil,
    2tbsp of sesame oil,
    3 cups of flour,
    1 1/2 cups of hot water (water amount may be varied. Overall, the dough should not stick to your hand),
    salt



How to make Good Wife Scallion Pancake

I am going back to Taiwan tomorrow. Since I am ditching my husband and leaving him all by himself, I tried to make his life as easy as possible when I am gone. (He is a very good cook, he just gets lazy by himself) I made a huge batch of scallion pancake dough and froze it. All he needs to do when he wants to eat a pancake is let it thaw, press it flat and pan fry it.

    Mix flour and hot water together. (Use a spatula at first, then hand mix).
    Place the dough in a warm area for at least 30 mins.
    Separate the dough into four pieces and use a rolling pin to flatten. (more flour can be added if the dough is sticky)
    Brush a little oil and sesame oil on the dough and sprinkle scallions and salt evenly.
    Roll the dough until long. Wrap this long piece of dough into a spiral.
    Flatten the spiral with your hands and pan fry it in over low heat. Flip when browned.

Author MrsThPoint
nibbledish.com/people/MrsThPoint/recipes/good-wife-scallion-pancake

The Easiest Marshmallow Buttercream Ever

Ingredients

    1 cup milk
    2 cups mini marshmallows
    1 cup butter at room temperature
    2 tsp vanilla extract



How to make The Easiest Marshmallow Buttercream Ever

During an attempt to make a birthday cake late at night that couldn't have eggs in the icing and didn't use that nasty crap from a can, I stumbled upon this recipe. It's so simple and so good.

    Put a saucepan over low heat. Add milk and marshmallows and stir intermittently until it's all melted. Set aside to cool.
    Using an electric mixer, cream the butter until light and fluffy. Slowly drizzle in the marshmallow mixture and the vanilla extract while the mixer is still going and whip until creamy. This is also where you would tint the icing whatever color you like.
    Frost your cake immediately. Make sure the cake is fully cooled, though -- this icing is prone to melt on a warm cake.

This recipe makes enough to ice a 9-inch, two-layer cake. It'll set up pretty hard in the fridge -- if you plan to refrigerate the iced cake, allow it to come back to room temperature before service.

Author Endymion
nibbledish.com/people/Endymion/recipes/the-easiest-marshmallow-buttercream-ever

Hot Chocolate Cake with Ice Cream

Ingredients
Serves 6

6 tbsp butter
1 oz semisweet chocolate, chopped
1 large egg yolk
1 cup flour
1 ¼ cups sugar
2/3 cup unsweetened Dutch-process cocoa powder
2 tsp baking powder
¼ tsp salt
2 ½ cups milk
2 tsp vanilla
1/3 cup brown sugar
vanilla ice cream



How to make Hot Chocolate Cake with Ice Cream

Preheat the oven to 350. Microwave butter and chocolate in a bowl until melted. Add the egg yolk. In another bowl, mix flour, ¾ cup sugar, 1/3 cup cocoa powder, baking powder and salt. Stir in ½ cup milk, vanilla and the butter mixture. Spread into an ungreased, shallow 2 qt. baking dish.

Mix the remaining ½ cup sugar, remaining 1/3 cup cocoa powder and brown sugar in another bowl and sprinkle over batter. Heat the remaining 2 cups of milk until simmering (microwave works) and slowly pour over the mixture in the baking dish (don’t stir). Bake for 40 to 50 minutes-keep an eye on this towards that time because it won’t take long to burn. The top will be a cake/brownie texture so check it with a toothpick, inserted in the center, some moist crumbs should be attached or however you want it to come out…it’s chocolate and hard to go wrong.

Spoon into bowls and add a scoop (or two) of vanilla ice cream on the side. Serve immediately or pudding layer will be absorbed by the cake layer….which really isn’t that heartbreaking because it’s all good.

Author thedabble
nibbledish.com/people/thedabble/recipes/hot-chocolate-cake-with-ice-cream

Chocolate layer short cake Recipe

Ingredients

For the top layer:
10 oz butter
1/4 cup caster sugar
1 egg
2 tbsp evaporated milk
1 tsp vanilla
3 tbsp milk powder
1 1/2 tsp cocoa powder
1/2 cup flour
1 tsp baking powder
pinch salt

For the bottom layer;
30gm butter
1/2 cup caster sugar
2 cups flour
2 tsp cornflour
1 tsp vanilla
1 1/2 tsp baking powder
pinch salt
1 egg
1/2 cup evaporated milk


Cocoa and icing for dusting top

How to make Chocolate layer short cake

1, For the bottom ingredients, beat butter and sugar lightly, add egg, then add the rest of ingredients just to combine, dont over mixed.It should look more like a dough but moist.
2. Place in a greased cake pan , spread evenly. Then spread the chocolate mixture over the plain dough.
3. To make the top layer, beat the butter,egg and sugar lightly, add the remain ingredients and it should be moist and not dry.
4. bake in a preheated oven at 220 C for 30 to 35 mins or stick a toothpick in the middle of cake and when it comes out clean , the cake is cooked.
5. Sieve a tsp of cocoa powder over the cake and also a tsp icing sugar.

Author marianne49
nibbledish.com/people/marianne49/recipes/chocolate-layer-short-cake

Strawberry sponge cake

Ingredients

- 200g unsalted butter, at room temperature

- 200g caster sugar

- 4 medium eggs, at room temperature

- 200g self raising flour

- 1 tsp vanilla extract

- 300ml fresh double cream, or 300ml fresh whipping cream

- approx. 500g of freshly picked strawberries

- icing sugar



How to make Strawberry sponge cake

- First you need to bake a sponge cake.

- Preheat oven to 200C/fan 180C/gas mark 6/392F/moderate. Place the butter and sugar in a bowl and cream together until pale and fluffy (about 5 minutes).

- In another bowl lightly beat the eggs.

- Slowly add the eggs to the butter-sugar mixture mixing at low speed, add 1tsp of vanilla.

- Once the eggs and butter-sugar mixture are combined, slowly mix in self raising flour.

- Grease a baking tin with butter, cut a piece of greaseproof paper to fit inside. Optional: if you run out of greaseproof paper, grease the tin with butter and cover it with breadcrumbs.

- Using a small palette knife fill the baking tin evenly with the mixture.

- Bake for about 25-30 minutes. Test the sponge cake with a thin knife. It should come out clean when the cake is baked.

- Allow the sponge cake to cool on a wire rack. Take a knife and cut off the top of the cake to get a flat surface.

- Mix the cream (in this case - I prefer double cream because it gets much stiffer than whipping cream). Spoon a few tablespoons of the cream on the cake and use a small palette knife to level and smooth the surface.

- Wash the strawberries in cold water and cut every strawberry into quarters. Cover the whole surface with strawberries and sprinkle with icing sugar.

- Use as many strawberries as you can to cover all the cake's surface.

- Before serving this yummy strawberry cake chill it in a refrigerator for 15 minutes to allow the cream to become firmer.

Author DominikaZR
nibbledish.com/people/DominikaZR/recipes/strawberry-sponge-cake

Strawberry Cupcakes

Ingredients

    115g/4oz butter
    115g/4oz caster sugar
    2 eggs
    1 tbsp milk
    1 tsp strawberry flavouring
    175g/6oz self-raising flour

For The Topping

    85g/3oz butter
    175g/6oz icing sugar
    Pink food colouring
    Whatever decorations you desire



How to make Strawberry Cupcakes

    Preheat oven to 200C/400F/Gas Mark 6
    Beat together butter & sugar in a bowl until light & fluffy
    Beat eggs in gradually
    Add milk & strawberry flavouring
    Fold flour into the mixture with a spoon
    Spoon mixture into paper cases on a bun tray
    Bake for 15 minutes then leave to cool

Topping

    Beat butter in a bowl until light & fluffy
    Sift in icing sugar & beat together
    Add few drops of pink food colouring
    When cupcakes have cooled, spread icing on top & decorate.

Author Chilli
nibbledish.com/people/Chilli/recipes/strawberry-cupcakes

Raspberry Cheesecake

Ingredients

    800 grams of curd cheese
    1/2 cup of sugar
    2 tablespoons of wheat flour
    4 eggs
    100 ml of heavy cream
    1/2 teaspoon of vanilla flavor
    5 tablespoons of raspberry jelly



How to make Raspberry Cheesecake

    Mix curd cheese, sugar and flour. Add eggs, one by one, then add vanilla flavor and cream.
    Pour cheese mixture into baking tray and arrange drops of raspberry jelly on top, cover with aluminum foil.
    Bake in preheated oven, first 15 minutes in 175 C degrees, then reduce temperature to 120 C degrees and continue baking 90 minutes.
    Remove from the oven, cool down and refrigerate, it will be best next day.

Author Paula
nibbledish.com/people/Paula/recipes/raspberry-cheesecake

Cold Oven Pop-overs

Ingredients

3 Eggs
1 Cup Milk
1 Cup Flour
1/2 teaspoon Salt



How to make Cold Oven Pop-overs

Whisk everything together & put in a pan or cupcake tin. Put in a cold oven and set to 450 degrees. Bake for 30 minutes. Serve immediately

Author massconsumption
nibbledish.com/people/massconsumption/recipes/cold-oven-pop-overs

White chocolate and fresh coconut cake

Ingredients
140g white chocolate
100g fresh coconut grated
120g sugar
100g butter
60g flour
4 eggs divided
1 teaspoon baking powder
1/2 teaspoon baking soda



How to make Whte chocolate and fresh coconut cake

Preheat oven at 302°F

melt white chocolate in a "bain marie" on low/medium heat

Out of heat, add the butter and stir well

add the egg yolks one by one

add flour, grated coconut, baking powder and baking soda

Beat the egg whites until stiff and stir in the mixture carefully

Bake for 40 minutes (check with the tip of a knife)

Author frogincottage
nibbledish.com/people/frogincottage/recipes/whte-chocolate-and-fresh-coconut-cake

Stir fry korean fish cake

Ingredients

    2-3 sheets of ready use korean fish cake (slices)
    2 stick of scallion , fine julian
    1/2 onions ,think slices
    sesame oil
    sesame seed
    gochujang, korean bean paste
    sugar



How to make Stir fry korean fish cake

    In a pan, heat sesame oil, add onion, and fish cake, stir well.
    Add bean paste, a little water, sugar.
    Toss evenly, last add scallion and sesame seed.
    Serve with steam rice.

Author marykal77

nibbledish.com/people/marykal77/recipes/stir-fry-korean-fish-cake

Strassberger (Butter) Cookies

Ingredients

    340 gr or .75# – Eicher butter, unsalted and at room temp
    230 gr or 1/2# – confectioners/icing/powered sugar
    3 – eggs, whole and organic
    1 – egg yolks, organic
    1 ea – vanilla pods, seeds scraped
    560 gr or 1.25# – cake flour, sifted



How to make Strassberger (Butter) Cookies

    Oven to 190 c or 375 f.
    Beat butter and sugar together on a stand mixed with a paddle attachment until light and fluffy, around 5 minutes.
    Slowly add in the eggs and yolks until incorporated.
    Add vanilla, followed by the flour, in small amounts until all is incorporated.
    Pipe onto a silpat with a #6 star tip or you favorite decorating tip.
    Bake 12 minutes, or until done.
    Remember to not let these little guys brown too much, but some slight coloration is OK.
    Remove from the oven, cool and dust with the confectioners/icing/powered sugar before serving.

Author chefrob
nibbledish.com/people/chefrob/recipes/strassberger-butter-cookies

Amazing Tiramisu

Ingredients
(use a 9x6 dish)
 4 egg whites
4 egg yolks
1 1/4 cups or 125 g confectioner's sugar
1 3/4 cups or 325 g mascarpone cheese
box of Pavisini ladyfingers
3/4 cup or 200 ml freshly brewed extra strong coffee or espresso, cooled/room temperature
3 oz. or 100 g dark chocolate, grated
unsweetened cocoa powder for dusting



How to make Lick-Your-Plate-Amazing Tiramisu

Make your pot of coffee & let cool.  Beat the egg yolks with the sugar in a bowl until light, pale & "ribbons." Then mix in the mascarpone.
Stiffly whisk the egg whites in a different grease-free bowl.
Gently fold in the egg whites in thirds to the mascarpone mix.
Make a single layer of ladyfingers on the base of a deep serving dish making sure they fit tightly together on the bottom. Then brush the lady fingers evenly with coffee (don't be shy, a good two passes with the brush should be plenty).
Make a nice even layer of the mascarpone cream/egg mixture and sprinkle/cover with grated chocolate.
Continue making layers until all the ingredients are used (you should have 3 layers), finishing with a layer of mascarpone cream/egg mixture.
Dust with cocoa, wrap with plastic and chill in the fridge for about 3 hours. Enjoy!!  Recipe Tips:
1. Make sure your egg whites are stiff enough that you can turn the bowl upside & they don't move!
2. Booze it up - add your favorite Bailey's, Nocino, Kahlua - any coffee complimentary liqueur will go nicely in this, add it into the coffee after cooled.
3. It's all in the ladyfingers- we use  Pavesini - they are hard to find in the States but its worth a try. These ladyfingers give it the perfect texture & really soak up the coffee.

Author LaTavolaMarche
nibbledish.com/people/LaTavolaMarche/recipes/lick-your-plate-amazing-tiramisu

trio colour - yeast cake

Ingredients

    200 grams of wheat flour, type: 450
    150 grams of wheat flour, type: 500
    200 ml of milk
    1 egg
    80 grams of sugar
    30 grams of butter, in room temperature
    pinch of salt
    1 package of dried yeast
    1 tablespoon of matcha tea
    1,5 tablespoon of cocoa powder
    1 tablespoon of wheat flour



How to make trio colour - yeast cake

    Mix together all ingredients except 3 last positions.
    Knead well into uniformed, smooth dough.
    Divide into 3 equal parts.
    Mix matcha with 1 tablespoon of water and add it to first portion of dough, knead well, till colour is evenly distributed.
    Mix cocoa powder with second portion of dough, knead well, till colour is evenly distributed.
    Add tablespoon of flour to remaining portion of uncloured dough, knead well.
    Form long rolls from each dough, use extra flour if they are too sticky to handle, braid them.
    Place in baking tray, leave it to rise for about 1,5 hour.
    Bake in 180 C degrees for about 45 minutes.
    You can use bread maker to knead dough, rise it and bake.

Author Paula
nibbledish.com/people/Paula/recipes/trio-colour-yeast-cake

Matcha brioche with Kuromame

Ingredients

    150 ml of milk
    5 grams of matcha
    3 eggs
    50 grams of butter, in room temperature
    400 grams of wheat flour
    60 grams of sugar
    pinch of salt
    1 package of dried yeast
    1/2 cup of Kuromame
    3 tablespoons of orange jam
    2 tablespoons of brandy
    2 tablespoons of water
    1 tablespoon of sugar



How to make Matcha brioche with Kuromame (黒豆)

    If using bread maker, mix matcha with milk, pour it into baking tray, add eggs, butter, flour, sugar, salt and dried yeast, start program for brioche. Once dough doubles in size, sprinkle with Kuromame.
    Without bread maker, mix matcha with milk, pour it into big bowl, add eggs, butter, flour, sugar, salt and dried yeast, mix well and knead into uniformed dough. Keep dough in warm place till it doubles in size (about 1 hour). Knead again, sprinkle with Kuromame amani and let it rise again (about 30 minutes). Bake in 180 C degrees for about 50 minutes, till golden brown.
    Prepare glaze: mix orange jam, brandy, water and sugar.
    Brush ready cake with glaze.
    Serve.

Author Paula
nibbledish.com/people/Paula/recipes/matcha-brioche-with-kuromame

Fish cake grilled with with cheese and perilla

Ingredients

    half of large fish cake, chikuwa
    4 perilla leaves
    4 slices of smoked cheese
    wasabi mayonnaise for serving



How to make Fish cake grilled with with cheese and perilla

    Cut chikuwa in half and then lenghtwise.
    Place perilla leave on each piece of chikuwa and top it with cheese.
    Grill about 5 minutes.
    Sprinkle with wasabi mayonnaise.

Author Paula
nibbledish.com/people/Paula/recipes/fish-cake-grilled-with-with-cheese-and-perilla

Ice Cream Cake

Ingredients

    1 pound cake, vanilla, chocolate, or swirl
    1 rectangular box vanilla, chocolate, or swirl ice cream, slightly softened
    1/4 to 1/2 cup coffee liqueur, or any liqueur you have on hand, divided
    3 to 4 tablespoons leftover coffee, divided
    1 cup cocoa powder



How to make Ice Cream Cake

Line a meat loaf pan with plastic wrap so that it is completely covered, with lots of extra hanging over the edges.

Cut the pound cake lengthwise in 4 equally thin rectangular slabs. Cut 1 of the rectangles in 1/2 widthwise, then cut another 1 of the rectangles in 1/2 lengthwise. You should have 2 full slabs, 2 thin rectangular strips, and 2 squares. Begin layering the meatloaf pan with 1 of the full slabs on the bottom, then the 2 strips on either side. Place the 2 squares of pound cake vertically on each end of the pan. The loaf pan should now be completely encased in pound cake.

Lightly brush, our drizzle, the pound cake with the liqueur and leftover coffee, reserving some for the top piece. Scoop the ice cream into the cavity of the pound cake and smooth it out with a small offset spatula or your fingertips so that it is all even around the pan. Once the pan is full of ice cream, pour the remaining liqueur and coffee over the remaining piece of pound cake. Top the ice cream with the remaining piece of pound cake and press down. Cover the cake with the plastic wrap and put back in the freezer for at least an hour. Using the overhanging plastic wrap, remove the ice cream cake from the loaf pan. Place the loaf on a serving platter and sprinkle with the cocoa powder and serve.

Author SweetEats
nibbledish.com/people/SweetEats/recipes/ice-cream-cake

Southwest Georgia Pound Cake

Ingredients

    1 cup (2 sticks) unsalted butter, softened
    3 cups sugar
    6 large eggs
    3 cups all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1 cup heavy cream
    2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)



How to make Southwest Georgia Pound Cake

Generously grease and flour a 10-inch bundt pan. Do not preheat the oven.Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it's still warm.

Makes 16-20 servings, Difficulty: Easy
Author SweetEats
nibbledish.com/people/SweetEats/recipes/southwest-georgia-pound-cake

Pear Charlotte Recipe

Ingredients

    7 ripe pears, such as Comice or Bartlett, peeled, cored, and sliced 1/4-inch thick
    2/3 cup plus 1 tablespoon sugar
    Pinch salt
    1 tablespoon pear liqueur
    1 1/2 tablespoons freshly squeezed lemon juice
    4 ounces (1 stick) sweet butter
    1 (9 1/2 by 5 1/2 by 2-inch) loaf brioche, sliced 3/16-inch thick, crusts removed
    1 teaspoon ground cinnamon
    1 recipe Vanilla Custard Sauce, recipe follows
    Creme fraiche
    Equipment: 8 (6-ounce) ramekins 3 inches in diameter and 1 1/2 inches deep



How to make Pear Charlotte

1. Preheat the oven to 350 degrees F.

2. Put the pear slices in a large saute pan with 2/3 cup sugar, the salt, pear liqueur, and lemon juice. Cook the mixture, stirring occasionally, over medium heat for about 10 minutes, until the pears are soft. Set aside to cool.

3. Place the butter, the remaining 1 tablespoon of sugar, and the cinnamon in the bowl of an electric mixer. Using the paddle attachment on medium speed, cream the mixture until it is smooth.

4. Butter each piece of brioche with the cinnamon butter. With the long side of the bread closest to you, cut each slice into 3 pieces. Line the sides of the ramekins with the brioche pieces, buttered-side against the ramekin.

5. Compactly fill the inside of each ramekin with about 1/4 cup of the pear mixture. Trim off any brioche that sticks up above the ramekin.

6. Bake the charlottes for 15 to 20 minutes, until the brioche is toasted.

7. Spoon some of the vanilla custard sauce on 4 plates, and unmold the charlottes on top.

8. Top each with a dollop of creme fraiche.

Makes 8 servings, Difficulty: Intermediate

Author SweetEats
nibbledish.com/people/SweetEats/recipes/pear-charlotte

Double Chocolate Gooey Butter Cake

Ingredients

    1 18.25-ounce package chocolate cake mix
    3 large eggs
    1 cup (2 sticks) unsalted butter, melted, plus butter for the pan
    1 8-ounce package cream cheese, at room temperature
    3 to 4 tablespoons unsweetened cocoa powder, to taste
    1 16-ounce box confectioners' sugar
    1 teaspoon vanilla extract
    1 cup chopped unsalted nuts
    Whipped cream, for topping (optional)

How to make Double Chocolate Gooey Butter Cake

1. Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking pan.

2. In a large bowl, combine the cake mix, 1 egg and 1/2 cup of the melted butter. Stir until well blended. Pat the mixture into the pan and set it aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder and beat until well mixed. Reduce the speed to low and add the confectioners' sugar. Beat until well mixed. Slowly add the remaining 1/2 cup melted butter and the vanilla. Beat until smooth. Using a rubber spatula, stir in the nuts. Spread the filling over the batter in the pan.

4. Bake the cake for 40 to 50 minutes. Be careful not to overcook it: The center should still be a little gooey. Let partially cool on a wire rack before slicing. Serve with whipped cream, if desired.

Makes 20-24 servings, Difficulty: Easy

Photograph by Andrew Mccaul
Author SweetEats
nibbledish.com/people/SweetEats/recipes/double-chocolate-gooey-butter-cake

mocha cupcakes w vanilla buttercream frosting

Ingredients
For the Mocha Cupcakes: (Yield: 1 dozen)

1 1/3 C flour
1/2 C unsweetened cocoa powder (I used Hershey's brand)
1 t baking powder
1/2 t baking soda
1/4 t  salt
1/4 t ground cinnamon

1 1/2 t coffee powder (I used hazelnut-flavored coffee) dissolved in 1/2 C hot H20
1 t pure vanilla extract
1/2 C whole milk (sour cream or yogurt would do)

1 stick unsalted butter (softened)
1 C sugar
1 egg

Vanilla Buttercream Frosting:
1 stick unsalted butter (softened)
3 C confectioner's sugar
1/4 C milk
1 t pure vanilla extract
food coloring



How to make mocha cupcakes w vanilla buttercream frosting

For the Mocha Cupcakes: (Yield: 1 dozen)

Preheat the oven at 350 dF and line the muffin pan with paper baking cups.

In a bowl, sift & combine:
1 1/3 C flour
1/2 C unsweetened cocoa powder (I used Hershey's brand)
1 t baking powder
1/2 t baking soda
1/4 t  salt
1/4 t ground cinnamon

In another bowl, combine:
1 1/2 t coffee powder (I used hazelnut-flavored coffee) dissolved in 1/2 C hot H20
1 t pure vanilla extract
1/2 C whole milk (sour cream or yogurt would do)

In a third bowl, mix & cream
1 stick unsalted butter (softened)
1 C sugar
1 egg

Add half of the flour mixture to the egg mixture and beat well, scraping down the sides of the bowl as you go. Add the coffee mixture & the remaining flour mixture and mix thoroughly. Fill the prepared muffin pan 2/3 full. Bake in the oven for 20 mins. (or thereabouts) or until the cake tester comes out clean. Once done, set it aside to cool.

Meanwhile, work on the Vanilla Buttercream Frosting:
1 stick unsalted butter (softened)
3 C confectioner's sugar
1/4 C milk
1 t pure vanilla extract
food coloring

Cream the butter and half of the sugar with a mixer until fluffy. Add the milk & vanilla. Then the rest of the sugar and mix well until it reaches a 'spreadable' consistency.

***I divided the frosting into thirds and added drops of food coloring to produce, green, blue & yellow frosting. Choose whatever color(s) you like.

***Should you prefer the frosting less sweet, you may use less of the confectioner's sugar.

Start frosting once the cupcakes have cooled.

Author kimmallari
nibbledish.com/people/kimmallari/recipes/mocha-cupcakes-w-vanilla-buttercream-frosting

Something Sticky, Something White

Ingredients

SOMETHING WHITE [coconut jelly]

    1 cup of water
    1/4 cup of white or caster sugar
    5-6 strands of agar-agar
    1/2 cup of coconut milk
    2 teaspoons of shredded coconut
    nutmeg powder, a pinch

SOMETHING STICKY [black glutinous rice]

    1/2 cup of black glutinous rice, soak in cold water for at least 8 hours or overnight
    2 cups of water
    50g palm sugar, chopped
    1 cup of coconut milk
    1 tablespoon of caster sugar



How to make Something Sticky, Something White

SOMETHING WHITE [coconut jelly]

    Boil the water in a small pot and add the agar-agar and sugar. Turning it down to medium heat, stir for 15 minutes or until the agar-agar and sugar have dissolved.

    Meanwhile, take a small saucepan and toast the shredded coconut until very low heat until it's slightly brown.

    After the agar-agar dissolve, turn off the heat and leave to cool for 5 minutes before adding approximately 1 teaspoon of toasted coconut into pot. Stir and transfer it into six moulds the size of mini cupcake to cool in room temperature or fridge.

    Serves it with the black glutinous rice, the remaining shredded coconut and sprinkles of nutmeg.

SOMETHING STICKY [black glutinous rice]

    Put the rice in a large glass or ceramic bowl and cover with cold water. Leave to soak for at least 8 hours, or preferably overnight.

    Drain and put in a sacepan with 2 cups of water and slowly bring to boil. Cook at a slow boil, stirring frequently, for 20 mins or until tender. Drain.

    Pour the coconut milk into a large saucepan and heat until almost boiling. add the palm sugar and caster sugar, and stir until the sugar is dissolved.

    Add the rice to the pan and cook, stirring for about 8 minutes without boiling. Romove from heat, cover and leave for 15 minutes to absorb the flavours.

    Spoon the rice in a bowl or spoon to serve with the coconut jelly.

Author bohemian
nibbledish.com/people/bohemian/recipes/something-sticky-something-white

Matcha & Chocolate Swirl Cake

Ingredients

    3/4 cup flour

    3/4 cup sugar

    8 tablespoon (1 stick) melted butter

    3 large eggs

    3 oz chocolate

    1.5 teaspoon unsweetened cocoa powder

    1.5 teaspoon cold milk

    1.5 tablespoon Matcha tea powder

    1 teaspoon baking powder



How to make Matcha & Chocolate Swirl Cake

I got this recipe at a website called La Tartine Gourmande. Instead of the dark chocolate used in the original recipe, I used regular sweet chocolate. The sweetness compliments well with the matcha. It's a bit time consuming (about 1 hour) but very easy to make. This chocolate and matcha tea blend is wonderful.

    Melt the chocolate using a double boiler and add the unsweetened cocoa powder and milk.

    In seperate bowl, melt the butter.

    Sift flour and baking powder into a large bowl. To the same bowl add eggs, sugar, and melted butter and mix well.

    Divide the batter into two halves.

    To the first batter add matcha tea powder and mix well.

    To the second batter add the melted chocolate and mix well.

    Grease 6-8 small cupcake molds and coat with a even thin layer of flour. (The flour will stick to the greased mold, invert the mold to remove any excess flour)

    Pour half chocolate then half matcha into each mold, fill to about 3/4 full (the cake will expand as it cooks). With the back of a spoon make a swirling movement in the batter mixture. This will create a beautiful marble effect in the cake.

    Bake in 350 F degree preheated oven for 30 minutes.

Serve with milk or unsweetened tea~

Author winnie
nibbledish.com/people/winnie/recipes/matcha-chocolate-swirl-cake

Hummingbird Cupcakes

Ingredients
Makes about 24mini cupcakes
Hummingbird Cake:

    104g plain
    1/2tsp bicarb soda
    1/2tsp ground cinnamon
    pinch of salt
    1 egg
    113g sugar
    1/3cup sunflower oil
    2x1/3cup banana, mashed (forgot to weigh out in grams :P)
    32g dessicated coconut
    75g drained crushed pineapple

Lemon Cream Cheese Icing :

    110g cream cheese
    110g butter, room temperature
    3tbs icing sugar
    1 1/2tbs lemon juice

(note : add more icing sugar if it's not sweet enough, and more lemon if it's not tart enough)
Garnish (optional)

    Shredded coconut
    Shredded coconut - toasted



How to make Hummingbird Cupcakes

This is the cupcake version of the Hummingbird Cake that I've posted before. I've omitted the walnut, and use normal sugar instead of brown sugar as I found it too wet for cupcakes.

    Pre-heat conventional oven to 180 C
    Combine flour, bicarb, cinnamon and salt, sift and set aside.
    Beat egg and sugar until pale.
    Add the oil and beat well together.
    Fold in the banana and pineapple, mix well.
    Add in all the dry ingredients (flour, coconut, etc) and mix together, try not to overmix.
    Fill into the patty cases almost to the rim, the batter doesn't rise that much during baking.
    Bake for about 15min.
    To make the icing, beat all the ingredients together until smooth and creamy.
    To toast the shredded coconut for garnish, spread them on a baking tray, and place in the oven until they turn golden brown. Keep a close eye on it, as it only takes a few minutes to toast them.
    Using a spatula, cover the cooled cupcakes with the icing, and sprinkle the coconut on top.

Author monica
nibbledish.com/people/monica/recipes/hummingbird-cupcakes

White Cupcakes

Ingredients

First Ingredients:

    140g flour
    60g starch
    2 teaspoons baking powder
    150g sugar
    1/2 teaspoon salt

2nd Ingredients:

    3 egg yolks
    90ml millk
    2 teaspoons vanille sugar

3rd Ingredient:

    90g butter, creamy

Frosting:

    125g butter, creamy
    500g powdered sugar, sifted
    60ml milk
    60ml lemon juice



How to make White Cupcakes

So.. my little sister wished a good muffin or cupcake! I said.. ya of course.. I will bake something for you! So.. this is the result! Some delicious White Cupcakes!! Okay okay.. I know..they're not really white... but inside.. ya.. they're at least white! Hehe.. so here we go.. as probably the most Cupcakes is it very easy and quick to make them! And this frosting is sooo delicious! Just try and you will love it...!

Cupcakes

1. Preheat your oven to 180°C. Butter a muffin tin or us paper cups. (This recipe is for 13 Cupcakes)
2. Measure the "First Ingredients" and mix them in a bowl.
3. Cut the creamy butter in it and knead with your finger till the dough looks like little peases.
4. Add the milk during you mix it with your electronix mixer. Mis it for about 2 minutes.
5. Go on with mixing and add the egg yolks in 3 steps.
6. Filling each muffin cup about two-thirds full.
7. Bake for 18 minutes.

Frosting:

1. Give the butter in a bowl and add the half of the powdered sugar and the milk. Mix it on the highest level till it's creamy. Go on with mixing and add the rest of the powdered sugar slowly. Maybe you don't need exactly 500g!! Add some food coloring!
2. Daub your cupcakes (if they're cooled down) with the frosting and decorate with some nice stuff. Enjoy!

Author aberweger
nibbledish.com/people/aberweger/recipes/white-cupcakes

White Cupcakes

Ingredients

First Ingredients:

    140g flour
    60g starch
    2 teaspoons baking powder
    150g sugar
    1/2 teaspoon salt

2nd Ingredients:

    3 egg yolks
    90ml millk
    2 teaspoons vanille sugar

3rd Ingredient:

    90g butter, creamy

Frosting:

    125g butter, creamy
    500g powdered sugar, sifted
    60ml milk
    60ml lemon juice


How to make White Cupcakes

So.. my little sister wished a good muffin or cupcake! I said.. ya of course.. I will bake something for you! So.. this is the result! Some delicious White Cupcakes!! Okay okay.. I know..they're not really white... but inside.. ya.. they're at least white! Hehe.. so here we go.. as probably the most Cupcakes is it very easy and quick to make them! And this frosting is sooo delicious! Just try and you will love it...!

Cupcakes

1. Preheat your oven to 180°C. Butter a muffin tin or us paper cups. (This recipe is for 13 Cupcakes)
2. Measure the "First Ingredients" and mix them in a bowl.
3. Cut the creamy butter in it and knead with your finger till the dough looks like little peases.
4. Add the milk during you mix it with your electronix mixer. Mis it for about 2 minutes.
5. Go on with mixing and add the egg yolks in 3 steps.
6. Filling each muffin cup about two-thirds full.
7. Bake for 18 minutes.

Frosting:

1. Give the butter in a bowl and add the half of the powdered sugar and the milk. Mix it on the highest level till it's creamy. Go on with mixing and add the rest of the powdered sugar slowly. Maybe you don't need exactly 500g!! Add some food coloring!
2. Daub your cupcakes (if they're cooled down) with the frosting and decorate with some nice stuff. Enjoy!

Author aberweger
nibbledish.com/people/aberweger/recipes/white-cupcakes

cute as a button cupcakes

Ingredients
cake mixture:
150g softened butter.
150g super-fine caster sugar.
175g self-raising flour.
3 eggs.
1 tsp vanilla essence.

icing:
100g softened butter.
3 1/2 cups icing sugar.
2 tbls milk.
1 egg.
pink and blue food colouring.



How to make cute as a button cupcakes.

Preheat oven to 180*c and place patty pans in a 12 serve cup cake tin. Crack the eggs into a cup and beat lightly with a fork. Place all the ingredients in a bowl and beat with a mixer for 2 minutes. Pour into cupcake tins and bake for 18-20 minutes until risen and firm to touch.
Take out of tins and let cool.

For buttons add 1 cup of icing sugar and the egg and mix until it forms a ball, you can add extra icing sugar if it's to thin or some milk if it's to thick. Add a few drops of pink colouring. Spread some baking paper onto a pan and make 1/2 teaspoon balls of mixture. Place on pan and flatten slightly. Leave in fridge until icing is made.

For icing cream the butter and 2 1/2 cups icing sugar, add milk and continue to beat until it's light and fluffy. At this point it will be almost mousse like. Add a couple of drops of blue colouring. Spread on to the cupcakes using a pallet knife then top with two little icing buttons each.

Author lurstoopy
nibbledish.com/people/lurstoopy/recipes/cute-as-a-button-cupcakes

Simple Cupcakes

Ingredients

    2 large eggs
    1 tsp vanilla essence
    125g caster sugar
    125g soft margarine
    125g self-raising flour
    paper cake cases to decorate (optional)
    icing sugar
    ready roll icing
    chocolate chips
    coloured sweets
    writing icing



How to make Simple Cupcakes

These are very simple cupcakes and can be decorated however you want. They take about 10 minutes to prepare, around 20 minutes to cook, 10 minutes to cool and however long you can be bothered to spend concentrating on decorating. This recipe makes around 14 cupcakes.

    Pre-heat the oven to 180C/350F/Gas Mark 4. Add all the ingredients into a bowl.
    Beat and fold the mixture together until it is smooth.
    Line a tin or cupcake tin with paper cake cases and half fill each case with the mixture.
    Put the cakes in the oven for 18-20 minutes. They will be done when they have risen, are golden in colour and spring back up when lightly pressed.
    Leave to cool for about 10 minutes, then decorate how you wish. I decorated these ones with a cherry jam glaze (to make the icing stick), silver balls, icing, and chocolate chips.

Author joannajane

nibbledish.com/people/joannajane/recipes/simple-cupcakes

double nutella cupcakes

Ingredients
1 3/4 C whole wheat flour
1 C cocoa powder
1 1/2 t baking soda
1/2 t salt

1.5 sticks unsalted butter, at room temperature
1/2 C cup brown sugar, packed

2 large eggs, at room temperature

1 C low fat buttermilk, at room temperature or 1 C low fat milk + 1 T distilled vinegar
1/2 C reduced fat sour cream, at room temperature
2 T prepared coffee
2 t vanilla extract



How to make double nutella cupcakes (whole wheat)

(Adapted from Barefoot Contessa's Chocolate Cupcakes with Peanut Butter Frosting)

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In a bowl, sift together the flour, cocoa, baking soda, and salt.

With a mixer, cream the butter and sugar until light and fluffy.  Add the eggs one at a time. and add the vanilla. Mix well.

Whisk together buttermilk, sour cream, vanilla and coffee in a separate bowl.
Add the buttermilk mixture and the flour mixture alternately to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix until well blended.

Fold the batter with a rubber spatula but do not overmix.

Fill muffin tins with the batter. (up to the brim)

Bake for 20 to 25 minutes, until a toothpick comes out clean.

Let cool for before frosting with Nutella.

Author kimmallari
nibbledish.com/people/kimmallari/recipes/double-nutella-cupcakes-whole-wheat

Double Chocolate Banana Cupcakes Recipe

Ingredients

Cupcakes:

    2 C. granulated white sugar
    1 3/4 C. all-purpose flour
    3/4 C. cocoa powder (the higher the quality, the better the taste)
    1 1/2 tsp. baking powder
    1 1/2 tsp. baking soda
    1/2 tsp. salt
    2 large eggs
    1 C. mashed ripe bananas (2-3 medium sized bananas)
    1/2 C. milk
    1 C. warm water
    1/2 C. canola oil
    1 1/2 tsp. vanilla extract

Chocolate Ganache Frosting:

    8 ounces semi-sweet chocolate squares, cut into small pieces (or  1 ½ C. semi-sweet chocolate chips)
    3/4 C. heavy whipping cream
    1 Tbsp. unsalted butter



How to make Double Chocolate Banana Cupcakes

For the cupcakes: Preheat oven to 350 degrees F with rack in the center of the oven. Line regular 12 cup muffin pan with paper cups

In one large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

In another large mixing bowl, gently whisk together the eggs, mashed bananas, milk,water, oil, and vanilla extract. Add the wet mixture to the dry ingredients and stir until just combined. Pour (or use an icecream scoop to scoop) the batter into the cups, about 3/4 full.  Bake for 20-25 minutes (until a toothpick inserted in the center of a cupcake comes out clean.)  Remove from oven and let them cool on a wire rack. Frost with the Ganache once the cupcakes are completely cool.

For the ganache:  Put the chocolate pieces, or chips in a medium-sized heatproof mixing bowl (use glass or stainless steel) and set aside.  In a small saucepan, heat the cream and butter over medium heat.  Bring cream just to a boil and immediately remove from heat and pour the boiling cream over the chocolate.  Allow the chocolate and hot cream to stand for 5 minutes before stirring until combined and smooth (this takes a few minutes).

Let the smooth ganache cool completely, and then beat until firm and shiny. (This takes about 10 minutes of heavy beating and the ganache frosting will still be pretty shiny but should hold itself stiff.) Pipe with a small star tip onto the completely cooled cupcakes, or with an offset spatula or knife, spread the frosting on top of each cupcake.

Optional additions: Dust with powdered sugar; add a fresh raspberry;or sliced strawberries to the top of each frosted cupcake.

Author karma318
nibbledish.com/people/karma318/recipes/double-chocolate-banana-cupcakes

Muddie Waddie Cupcake Recipe

Ingredients:

· 20g of Cocoa powder

· 65ml of Boiling HOT water

· 75g of Dark Chocolate, melted at room temperature

· 120g Brown Sugar

· 65g ground almonds

· 2 large eggs

· Sugar dredgees for sprinkling


How to make Muddie Waddie Cupcake

Line muffin pan with muffin cases. Preheat the oven at 175C.

Mix cocoa powder and hot water in a mixing bowl and stir until no lumps appear. Add melted chocolate, butter, sugar and ground almonds. Cream all of the ingredients together.

Beat in egg yolks, ONE AT A TIME using a hand-held electric mixer.

In a separate bowl, whisk the egg whites until soft peaks form. Fold into the chocolate mixture in three batches.

Fill the muffin cups with batter up to three-quarter full. You can try filling it to the surface; the cupcakes will look utterly sexy if it spills out a little.

Bake in oven for about 30 minutes. Cool in the pan and sprinkle with colourful dredgees.

It makes a dozen.

Author lovedenise
nibbledish.com/people/lovedenise/recipes/muddie-waddie-cupcake

Chocolate Earl Grey Pots de Creme Recipe

Ingredients
For the puddings:

    2 cups cream
    120 grams dark chocolate, chopped
    2 bags of earl grey tea
    6 egg yolks
    3 Tablespoons of sugar

For the Cointreau cream:

    1/2 cup whipping cream
    2 Tablespoons powdered sugar
    2-3 Teaspoons cointreau



How to make Chocolate Earl Grey Pots de Creme

Pots de Creme is a thick and rich pudding that's baked and served chilled. This one uses earl gray tea in addition to chocolate to give it a more fragrant touch. I served it with a Cointreau ( an orange-flavored liqueur) whipped cream.

Preheat your oven to 325 Fahrenheit with a rack in the center.

Heat cream in a pan over medium with the tea bags fully submerged until the cream is almost simmering. Try to keep them moving, so the tea can infuse the cream. Press and remove the tea bags before adding the chocolate and stirring until fully blended.

Mix your yolks with the sugar until smooth, then add your hot cream mixture gradually, whisking together. Set your ramkins or mugs onto a baking pan. Distribute the pudding evenly and then add hot water to the pan until it comes about halfway up the pudding dishes.

Bake for about 25 minutes, or until the top and edges set.

Let cool and refrigerate for at least 2 hours before adding the whipped cream, any desired garnish and serving.

This recipe makes about 6  3/4 cup ramkins or  3-4 mugs.

Author muttoneer
opensourcefood.com/people/muttoneer/recipes/chocolate-earl-grey-pots-de-creme

Banana Pudding Recipe

Ingredients

    half a can of condensed milk
    2 cups of cold water
    jell-o instant vanilla pudding (if you want a stronger banana taste, use the banana pudding)
    600 ml of heavy cream
    wafers (you can use graham crackers too) - coarsely grinded (you can manually break it with your hands inside a ziploc - not too smooth)
    super ripe banana - sliced
    cocoa powder / grated chocolate for garnish
    nut (hazelnut or peanut) for garnish



How to make Banana Pudding

Mix condensed milk with cold water until it dissolves.
Pour in the instant vanilla pudding into the milk until it thickens.
Chill in the fridge for at least 4 hours. (Don't forget to cover).
After four hours, whip the heavy cream to peak.
Pour in the pudding into the cream, fold and mix evenly. Texture should be smooth.
Chill in the fridge for another 4 hours (or not, if you can't wait :P)
Use individual crystal cup or ramekin - and spread a little of the pudding in the bottom.
Alternately layer banana slices and wafers - with pudding in between each.
Repeat and end with pudding on top.
Garnish with a sprinkle of wafers, nuts, and grated chocolate.

Author janedeere
opensourcefood.com/people/janedeere/recipes/banana-pudding

Blueberry Cobbler Recipe

Ingredients

    * 1 pint of blueberries
    * 1/2 of a lemon (using the rind and juice)
    * 3/4 tsp peeled, grated ginger
    * 1/2c granulated sugar, divided
    * 1/4 tsp salt, divided
    * 3/4c all purpose flour, divided
    * 1/4 tsp baking powder
    * 2 tbsp chilled butter
    * 3 oz chilled cream cheese (reduced fat is fine)
    * 1/3c milk (use buttermilk if you have it)
    * 2 tsp turbinado sugar (Brown sugar is fine if it’s all you have. The flavor is close enough, but it will not result in the same crunchy texture.)



How to make Blueberry Cobbler

    Preheat oven to 375 degrees F. Coat baking dish (es) with cooking spray.
    Grate 1/2 tsp of the lemon rind and set aside.
    Combine blueberries, lemon juice, and ginger in a medium bowl. Add 1/4c sugar, 1/8 tsp salt, and 1 tbs flour. Toss to combine.
    Add the blueberries to your coated baking dishes. Use a 9" square dish or a combination of smaller dishes (ramekins work well).
    Combine the remaining granulated sugar, flour, salt, and baking powder in a food processor. Pulse until combined.
    Add the butter, lemon rind, and cream cheese to the food processor. Pulse until the mixture looks like coarse meal. Add the milk, and pulse until blended.
    Spoon the mixture over the berries.
    Bake at 375 for 30 minutes if using small ramekins; approx 45 mins if using a larger dish.
    Serve with vanilla ice cream, and enjoy!

Author lolfoodie
opensourcefood.com/people/lolfoodie/recipes/blueberry-cobbler

Green tea ice cream Recipe

Ingredients

Ingredients for the ice cream
20gr sugar
300gr  green tea syrup
700gr milk
300gr cream low fat
10yolks

Green tea syrup
1/2  cup granulated white sugar
1/2 cup water
2 tsp green tea



How to make Green tea ice cream

Preparation for the green tea syrup

In a  small saucepan add the sugar and the water and let them to boil

Add the green tea and stir the mixture well to dissolve any remaining sugar grains.

Let it cool .

Strain the syrup to remove the tea.

The syrup is ready!

Ice cream preparation

First mix the sugar  with the yolks and put  them in a pan.

Then you must add the (cream low fat) ,the milk and the  green tea syrup.

Let the mixture cool and put it into the ice cream maker. Author aliki1231
opensourcefood.com/people/aliki1231/recipes/green-tea-ice-cream

your green tea ice cream is ready!

Orange cranberry muffins Recipe

Ingredients

150g unsalted butter
3 and 1/3 cups self-raising flour
1 teaspoon baking soda
4 teaspoon baking powder
2/3 cup brown sugar
zest of 2 oranges
1 packet (150gm) of dried cranberries
2/3 cup orange juice
2/3 cup full-fat milk
2 eggs



How to make Orange cranberry muffins

I first had an orange cranberry muffin at Cedele, an awesome bakery chain in Singapore. Light, zesty and fragrant, with bursts of berry tastiness, it blew my mind as I ate it at my desk (accompanied with Gryphon's lemon tea, it was a truly transcendental food experience and a better perk-me-up than a double espresso).

Off I went, hunting for an approximate recipe, and in the end I settled for Nigella's, substituting the almonds for the cranberries and caster for brown sugar (I like the earthier taste). I also used store-bought orange juice from a packet instead of freshly squeezed OJ, to save time. They turned out light, fluffy - divine. This is a great breakfast treat which you can make ahead of a busy week, you can store them in the fridge in an airtight container and they last for up to a week.

1. Preheat the oven at 200 deg Celsius. Microwave the butter in a small bowl and set aside to cool.

2. Meanwhile, combine the flour, cranberries, baking soda, baking powder, sugar and orange zest in a large bowl.

3. Measure the orange juice and milk into a jug and whisk in the egg and then the cooled, melted butter.

4. Pour the liquid ingredients into the dry ingredients, mixing with a fork as you go. If you feel the batter is too dry, add a further tablespoon of orange juice or milk, or one of each, as needed. The batter will be lumpy but that's as it should be: you want everything to be no more than barely combined. The whole point of muffin mixture is that it must never be overworked.

5. Pour the mixture into either muffin tins, or cupcake wrappers. Fill them up halfway only, the mixture will expand in the oven. Bake for about 20 minutes until the tops are a nice golden brown. Cool them on a wire rack.

Author tessa
opensourcefood.com/people/tessa/recipes/orange-cranberry-muffins

Mini Cheesecakes with Strawberries Recipe

Ingredients
Makes 10 (muffin case size)
Ingredients
Base:
6 Digestive Biscuits
50g Butter
Sugar if needed

Filling:
250g Cream Cheese
110g Caster Sugar
2 Eggs
1 Tbs Fresh Lemon Juice
½ Tbs Vanilla Extract
55g Plain Flour
Fruits for decoration (I used Strawberries)

How to make Mini Cheesecakes with Strawberries

1. Preheat oven to Gas mark 3-4 (180°C?). Line muffin pans with paper cases (I doubled each of them up).

 2. Start with the base. Crush biscuits until crumbly (whichever method is good as long as it gets you there!). Melt butter and mix in with the biscuits. Put a tablespoon of biscuits in each of the cupcake cases and press down firmly (to make a tight, secure base). You could pop this in the oven for a few minutes, or you could leave this in your fridge. I left mine in the fridge because I’m lazy. =P

 3. On to the filling. Use your mixer (on low speed) and beat the cream cheese until soft, add sugar until combined.

 4. Beat eggs in, one at a time until combined.

5. Add Flour, mix until combined.

 6. Add vanilla and lemon juice until light and creamy.

 7. Take your biscuit bases and top them up with the cream cheese mixture.

 8. Bake for 20 minutes or until slightly risen, you may notice little cracks on the surface.

 9. Leave them in the pan to cool down for 10 minutes. Transfer them to a wire rack to cool completely.

 10. Refrigerate for 1 hour or until chilled. Decorate with strawberries (or topping of your choice) and serve!!

Author Shuism
opensourcefood.com/people/Shuism/recipes/mini-cheesecakes-with-strawberries

Filled Meyer lemon cupcakes coconut frosting Recipe

Ingredients
FOR CAKE

2 tablespoons unsalted butter, melted, for brushing pan
5 large eggs, separated
3/4 cup sugar, divided
3/4 cup extra-virgin olive oil (I used Meyer lemon olive oil http://bit.ly/70HNhp )
1 tablespoon grated Meyer lemon zest plus 3 tablespoons Meyer lemon juice
1 cup cake flour (not self-rising)
1/2 teaspoon salt

FOR FILLING (and if you feel like cheating here, just use lemon pudding and add zest and juice to jazz it up)



1/2 cup plus 1 tablespoon sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon grated Meyer lemon zest plus 3/4 cup Meyer lemon juice
1 large egg yolk
1 tablespoon unsalted butter

FOR FROSTING

1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups powdered sugar
I can of unsweetened coconut milk for reducing (see below), room temperature
Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 cups sweetened flaked coconut

How to make Filled Meyer lemon cupcakes w/ coconut frosting

PREPARATION

Start with the filling and the reduced coconut milk so that they have time to cool while the cupcakes are baking.

*To make filling:* Whisk together sugar, flour, and salt in a small heavy saucepan, then add lemon juice in a slow stream, whisking until combined. Bring to a boil, whisking constantly, then simmer, whisking, until thickened, about 3 minutes. Remove from heat.

Whisk yolk in a small bowl, then add about one fourth of lemon-juice mixture, whisking vigorously. Whisk into remaining lemon-juice mixture and gently boil, whisking, 1 minute. Remove from heat and stir in butter and zest. Chill until cool, at least 30 minutes.

*To make reduced coconut milk:* Bring coconut milk to boil in a saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to medium-low; boil until reduced to 3/4 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; chill (coconut milk will settle slightly as it cools).

*To make frosting:* Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, coconut flakes, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to medium-high and beat until light and fluffy (it will turn white or close to white as you beat it).

*To make cupcakes:* Preheat oven to 325º with rack in the middle. I used two large muffin pans each with 6 muffin cups. Line with each cup with paper liner (no need to grease).

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until pale and thick, about 3 minutes. At medium speed, beat in oil and lemon zest and juice until just combined (I used extra lemon zest because I wanted my cupcakes VERY lemony). Sift in flour and mix at low speed until just combined.

Beat whites with salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add remaining 1/4 cup sugar a little at a time, beating, and continue to beat until whites just hold soft peaks. Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Transfer batter to muffin tins, filling to top, and gently rap against counter once or twice to eliminate any air bubbles. Bake until golden brown (top may crack slightly) and a wooden pick inserted in center of cupcakes comes out clean, 30 to 40 minutes (depending on your oven). Allow to cool completely before injecting lemon filling, which can be done with a piping bag with a small tip. Just slide tip into top of cupcake and gently squeeze a small amount of filling in.

Garnish with coconut flakes and Meyer lemon slices. Author barkcreative
opensourcefood.com/people/barkcreative/recipes/filled-meyer-lemon-cupcakes-w-coconut-frosting

Lemon Cupcakes with Lemon Cream Frosting Recipe

Ingredients

    3/4 cup cake flour
    1/2 cup caster sugar
    1/2 tsp baking powder
    1/8 tsp salt
    2 1/2 tsp lemon zest
    60g butter softened
    2 eggs, at room temperature
    1 tbsp + 1 tsp lemon juice

Lemon syrup

    2 tbsp water
    1 tbsp caster sugar
    1/2 tbsp lemon juice

Lemon Cream

    60g cream cheese
    4 tbsp icing sugar
    2 tbsp lemon juice



How to make Lemon Cupcakes with Lemon Cream Frosting

    Preheat oven at 170C. Line 6 cupcake tins with liners, filling the rest with water so they don’t burn and set aside.
    Whisk flour, salt and baking powder into a large bowl. Whisk zest in and set bowl aside. Using an electric mixer, beat butter and caster till mixture is light and fluffy. Add eggs in, one at a time, beating till fluffy after each addition. Stir lemon juice in before gently folding flour mixture in.
    Divide mixture between the 6 tins and bake for 20 to 25 minutes till golden brown.
    To make lemon syrup Combine lemon juice, sugar and water in a small saucepan. Bring mixture to boil and stir till sugar dissolve. Taste and add more lemon juice or sugar if desired. Let cool before drizzling on cupcakes.
    To make lemon cream frosting Beat cream cheese, sugar and lemon juice together till smooth and creamy. Taste and add more lemon juice or sugar if desired.

Author thecoffeesnob
opensourcefood.com/people/thecoffeesnob/recipes/lemon-cupcakes-with-lemon-cream-frosting

Vegan Chocolate Chips Cupcakes Recipe

Ingredients
Wet Ingredients
2/3 cup of Vegetable or Canola Oil
3/4 cup of sugar
1/2 cup of soy milk
1 tablespoon of vanilla extract
1/4 of maple syrup

Dry Ingredients
2 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of salt
3/4 cup of chocolate chip



How to make Vegan Chocolate Chips Cupcakes

Combine all wet ingredients in a large bowl
Add in all the dry ingredients with the wet ingredients
Stir all ingredients until smooth than add 3/4 cup of chocolate chip
Stir in chocolate chips
Fill the cupcake pans with baking cups
Fill the baking cups with dough to 3/4 of the cup
Bake cupcakes in 350 degrees F for 15 to 18 minutes
Take it out and let it cool
Add whatever frosting you would like or non at all, it's up to you
Enjoy!

Author alsun3
opensourcefood.com/people/alsun3/recipes/vegan-chocolate-chips-cupcakes

Emergency Chocolate Cake Recipe

Ingredients

    2 Tbsp. cake flour (you can use all purpose flour too... I did!)
    2 Tbsp. sugar
    1/2 tsp. baking powder
    2 tsp. cocoa powder
    pinch of salt
    2 Tbsp. milk
    1/2 tsp. vanilla
    1 tsp. oil



How to make Emergency Chocolate Cake

    Spray the inside of your mug with non-stick cooking spray
    Dump in all of the ingredients Stir together with a fork until well blended
    Microwave for 60 seconds
    Turn out onto a plate (or eat in the mug) and satisfy that cupcake craving!

Author therookiechef
opensourcefood.com/people/therookiechef/recipes/emergency-chocolate-cake

S'more Cupcakes Recipe

Ingredients
Cupcakes:

    1 cup graham cracker crumbs
    1/4 cup (1/2 stick) butter, melted
    1/2 cup butter, at room temperature
    1/2 cup light brown sugar
    2 large eggs, at room temperature
    1 1/3 cups all-purpose flour
    1/3 cup graham cracker crumbs
    1 teaspoon baking powder
    1/8 teaspoon salt
    2/3 cup milk
    1 teaspoon vanilla

Chocolate Fudge Filling:

    150g semi-sweet chocolate, cut into pieces
    1/2 tablespoon butter, at room temperature
    1 teaspoon vanilla extract
    3 teaspoons milk

Marshmallow Frosting:

    1/3 cup cold water
    2 tablespoons unflavored gelatin
    1 1/2 cups sugar (i used 1 cup)
    2/3 cup light corn syrup
    1/8 teaspoon salt
    1/3 cup water
    1 teaspoon vanilla extract
    Vegetable-oil cooking spray



How to make S'more Cupcakes

Cupcakes:

    Combine 1 cup of graham cracker crumbs and 1/4 cup of melted butter. Scoop a heaping tablespoon into each cupcake paper, pressing down to cover the bottom. Set aside.
    Beat 1/2 cup of butter on high speed until soft, about 30 seconds. Add in brown sugar. Beat on medium-high until light and fluffy, about 3 minutes.
    Add eggs one at a time, beat for 30 seconds after each . Set aside.
    Mix together flour, graham cracker crumbs, baking powder, and salt in a bowl.
    Measure out milk and vanilla together in a separate bowl.
    Add the flour and milk mixture to the butter/sugar mixture. Beat to combine.
    Fill cupcake cups with cake batter (they should be 2/3 - 3/4 full).
    Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean.
    Remove cupcakes and let it cool down for 20 - 30 minutes.
    After the cupcakes have cooled, use a knife and cut a hole into the cupcakes. Fill with chocolate fudge filling . (you may put the top back on to prevent marshmallow frosting from seeping in)
    Top each filled cupcake with marshmallow frosting with a greased spatula. [if using homemade marshmallow frosting, remember to frost right after whipping for easy handling. ]
    Decorate with chocolate drizzles and graham cracker crumbs.

Chocolate Fudge Filling:

    In a double boiler, mix all ingredients together until fully combined.
    Allow to cool and fill each cupcake with a spoonful of fudge.

Marshmallow Frosting:

    Pour 1/3 cup cold water into bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
    Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees.(soft-ball stage) on a candy thermometer, about 5 minutes.
    With mixer on low speed, whisk gelatin mixture , and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering) .
    Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes.
    Add vanilla, and beat 30 seconds to combine .
    Frost the cupcakes right after beating with a greased spatula.

Author anjelikuh
opensourcefood.com/people/anjelikuh/recipes/smore-cupcakes