Short Description: Layered with chocolate cookies, cream cheese and dulce de leche, this dessert is ridiculously yummy.

Ingredients:

• 1 cup dulce de leche
• ½ cup heavy cream
• 1 cup cream cheese
• Chocolate cookies
• ½ cup brewed coffee
• 1 cup semisweet chocolate ganache

Preparation:

• Beat the dulce de leche, heavy cream and cream cheese until combined.
• Dip the cookies in coffee.
• In a serving dish, layer cookies and caramelized whipped cream mixture.
• Cover with the ganache and refrigerate for 3 hours before serving.

0

Prince

March 27, 2017

Short Description: If you like Twinkies, you'll love these 4 little cakes stuffed with a variety of sweet creams.

Ingredients:
    Sponge Cake Base:

• 4 large eggs, roughly beaten
• ½ cup unsalted butter, melted and cooled to room temperature
• 1 cup water
• 1 package vanilla pudding mix
• 1 package yellow cake mix

    Filling Base:

• ¼ cup unsalted butter, room temperature
• ¾ cup confectioner’s sugar
• 4 oz cool whip
• ½ tsp vanilla extract

    Decadent Chocolate:

• 2 tbsp cocoa powder
• ¼ cup dark chocolate, melted and cooled to room temperature
• ¼ cup mini chocolate chips

    Strawberries and Cream:

• 5 strawberries, pureed in a blender
• Pink food coloring
• 2 tbsp strawberry jam
• 3 strawberries, finely diced
• Cookies and Cream:
• ¼ cup mini chocolate chips
• 5 oreo cookies, crushed
• 2 tbsp vanilla pudding
• Peanut Butter Cup:
• 2 tbsp cocoa powder
• ¼ cup creamy peanut butter

Preparation:
Make the sponge cake base:

• Combine the eggs and butter in a large bowl. Add the water, pudding mix and cake mix [VARIATIONS]
• Decadent Chocolate: Add 2 tbsp cocoa powder and mix to combine.
• Strawberries and Cream: Add the strawberry puree, a drop of pink food coloring and mix to combine.
• Cookies and Cream: Add the mini chocolate chips and mix to combine.
• Peanut Butter Cup: Add 2 tbsp cocoa powder and mix to combine.
• Spoon into a greased and floured twinkie pan. Bake at 350F for 15-20 minutes, or until a skewer inserted into the middle comes out clean. Cool them in the pan for 5 minutes, then turn out onto a wire rack.
• Make the filling base: Beat the butter with an electric mixer until pale and fluffy. Add the confectioner’s sugar, cool whip and vanilla extract and mix until combined. [VARIATIONS]
• Decadent Chocolate: Add the melted chocolate and chocolate chips and gently fold to combine.
• Strawberries and Cream: Add the strawberry jam and diced strawberries and fold to combine.
• Cookies and Cream: Add the oreo cookies and vanilla pudding and fold to combine.
• Peanut Butter Cup: Add the peanut butter and fold to combine.
• To fill the cakes, poke 3 holes in the base of each cake. Spoon the filling into a piping bag fitted with a medium-sized round piping tip. Pipe the filling into each hole, until the cake feels heavier – this means that it’s full!
• Place the cakes in the fridge to chill slightly before serving. Enjoy!

0

Prince

March 27, 2017

Short Description: Mirror, mirror on the wall ... which is the tastiest cupcake of them all?

Serve: 20
Ingredients:

• 429g all-purpose flour
• 265g caster (superfine) sugar
• 1/2 tsp salt
• 3 tsp baking powder
• 375ml of milk
• 125ml vegetable oil
• 125g unsalted butter, softened
• 2 tbsp Greek yogurt (can substitute with sour cream)
• 1 tsp vanilla extract
• 2 large eggs
• 4 drops Americolor white food gel. [OPTIONAL]

Frosting:

• 1 batch fluffy White choc ganache frosting
• 4 drops Americolor white food gel. [OPTIONAL]
• White Chocolate sauce
• 400gm good quality white chocolate
• 50g butter
• 50g brown sugar (white sugar if you want a white choc sauce)
• 250ml cream
• 4 drops Americolor white food gel. [OPTIONAL]

Preparation:

1. White Chocolate Sauce
2. Add all ingredients to a large microwave safe bowl and microwave for 1 min at a time, mixing each time until smooth. Cover with plastic wrap and chill. Microwave for 30 seconds right before using.
3. Cupcakes
4. Preheat a fan-forced oven to 130C (266F). Line a cupcake tin with cupcake liners.
5. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
6. Add the softened butter and let it mix until it resembles a fine sand like texture.
7. Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
8. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl. It’s at this point that you can add the and mix for another 20 seconds.
9. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
10. Bake for 30 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
11. Core the center of each cupcake and fill with choc sauce.
12. Fit the end of a piping bag with a Wilton 1M tip. Frost in a swirl.

0

Prince

March 24, 2017

Short Description: These chocolatey Cat in the Hat treats not only taste great, but look incredible too.

Ingredients:
Cupcake:

• 200 grams Plain flour
• 45 grams Cocoa powder
• 2 tsp Baking powder
• ¼ tsp Salt
• 100 grams Soft light brown sugar
• 180 grams Caster sugar
• 80 grams Unsalted butter
• 240 ml Whole milk
• 2 Eggs
• 1 tsp Vanilla extract

Buttercream:

• 450 grams Icing sugar
• 150 grams Unsalted butter
• 35-40 ml Whole milk

To decorate:

• Blue gel food colour
• Red & white Ready to roll icing

Preparation:

1. Preheat oven to 190ºC. Sift the dry ingredients together into a bowl.
2. In a separate bowl beat together the butter and two sugars until creamy.
3. Meanwhile, in another bowl/jug whisk together the milk, eggs and vanilla extract.
4. Add ⅓ of the wet ingredients into the butter mixture and mix on a slow/medium speed followed by ½ of the dry ingredients.
5. Scrape down your bowl and beat in ½ the remaining wet ingredients followed by the rest of the dry ingredients. Once combined pour in the remaining wet ingredients.
6. Once the mixture is smooth, evenly divide it into the cupcake cases.
7. Bake in the oven for 18-22 minutes or until a skewer comes out clean.
8. For the buttercream sift the icing sugar into a bowl and beat it into the butter. Once sandy pour in the milk to combine.
9. Beat for a good 5 minutes until the icing is paler in colour and is light and fluffy. Add in blue colouring and beat until well combined.
10. Place the icing into a piping bag with a star tip and pipe swirls onto each cupcake.
11. To decorate, roll the white icing out to 3 mm thick and cut round circles out using a cookie cutter smaller than the cupcake. Leave to set.
12. For the hat. Roll out red & white icing to roughly 1 cm thick and cut out circles using the wide end of a piping nozzle 2 cm wide. 3 red circles and 2 white circles per hat.
13. Starting with the red icing, stack the circles on top of each other using water as glue in between the layers. Roll in your hands to secure the layers together.
14. Tilt the top of the hat to the side and leave to set.
15. Once set glue the hats on top of the larger white circles and place on top of the cupcakes.

Enjoy! :D

0

Prince

March 24, 2017