Vanilla Cupcakes with Blackcurrant Icing

Ingredients for the Cup Cakes:

1 1/3 cups flour

1 1/2 cup castor sugar

1/4 cup oil

3 table spoons curd

1 spoon baking powder

a pinch of baking soda

1 spoon vanilla essence

2 eggs

Directions
Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners.
Sift together the flour, baking powder, baking soda.
Set aside.
In a large bowl, cream together the eggs and sugar until its light and fluffy. Add the oil,  and then stir in the vanilla. Add the flour mixture alternately with curd and beat well. Fill the muffin cups 3/4 full. Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
  
Ingredients for the Frosting
125 Ml Whipping Cream
100 Gms Icing Sugar
75 Ml Blackcurrant Crush


Directions
Take the whipping cream in a bowl and using an electric mixer, whip till soft peaks are formed. Add icing sugar and whip agan till firm peaks are formed. Fold in the blackcurrant lightly. Fill in the piping bag with the nozzle of your choice and frost the cupcakes. Decorate with a drop of blackcurrant crush on the top and some coloured stars.

Vanilla Cupcakes with Kiwi Cream Icing

Ingredients for the Cup Cakes:

1 1/3 cups flour

1 1/2 cup castor sugar

1/4 cup oil

3 table spoons curd

1 spoon baking powder

a pinch of baking soda

1 spoon vanilla essence

2 eggs

Directions
Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners.
Sift together the flour, baking powder, baking soda.
Set aside.
In a large bowl, cream together the eggs and sugar until its light and fluffy. Add the oil,  and then stir in the vanilla. Add the flour mixture alternately with curd and beat well. Fill the muffin cups 3/4 full. Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
  
Ingredients for the Frosting
125 Ml Whipping Cream
100 Gms Icing Sugar
75 Ml Kiwi Crush


Directions
Take the whipping cream in a bowl and using an electric mixer, whip till soft peaks are formed. Add icing sugar and whip agan till firm peaks are formed. Fold in the kiwi crush lightly. Fill in the piping bag with the nozzle of your choice and frost the cupcakes. Decorate with a drop of kiwi crush on the top and some coloured stars.

Blueberry Cream Cake

Ingredients for the cake:
10 heaped spoons flour
1/2 cup oil
1 cup castor sugar
3 eggs
1 spoon baking powder
A pinch of baking soda
3 spoons curd
1 spoon vanilla essence

Directions
Sieve together the flour, baking powder and baking soda. In another bowl, add sugar and eggs and beat them lightly. Add oil to this mixture. Now add the dry ingredients to this wet mixture, put curd and vanilla essence, mix nicely. Grease the cake tin and pour the mixture into it. Bake for 30-35 minutes at 170 degrees C or till the toothpick inserted comes out clean.
After the cake is done, let it cool for sometime, then remove and let it completely cool on a wire rack.

Ingredients for the Icing:
1 1/2 cup whipped cream
1/2 cup blueberry crush
100 gms icing sugar

Directions
In a large bowl, whip the cream until soft peaks are formed. Add icing sugar and whip some more. Then add the blueberry crush and whip till firm peaks are formed.

Arranging
Transfer the cooled cake to a turn table, cut it in half from the centre. Moist the cake with sprinkling some water on it. Gently spread the blueberry icing over it and cover the cake with top piece. Spread the remaining cream on the top of the cake and fully cover it. Add some cream to a piping bag and decorate your cake as desired.

Chocolate Cupcakes with Buttercream Icing

Ingredients for the Cup Cakes:

    1 1/3 cups all-purpose flour 

    1/4 teaspoon baking soda 

    2 teaspoons baking powder 

    3/4 cup unsweetened cocoa powder 

    1/8 teaspoon salt 

    3 tablespoons butter, softened 

    1 1/2 cups white sugar 

    
2 eggs 

    
3/4 teaspoon vanilla extract

    
1 cup milk 

Directions
Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners.
Sift together the flour, baking powder, baking soda, cocoa powder and salt.
Set aside.
In a large bowl, cream together the butter and sugar until its light and fluffy. Add the eggs, beating it will and then stir in the vanilla. Add the flour mixture alternately with milk and beat well. Fill the muffin cups 3/4 full. Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

Ingredients for Buttercream Icing

1/2 cup unsalted softened butter

4 cups icing sugar

1/2 cup cocoa powder

1 1/2 spoon vanilla essence

4-5 spoons milk

Directions

In a large bowl, beat butter until creamy, add icing sugar, cocoa powder and vanilla essence. Add milk slowly and keep beating until desired consistency is achieved.

Add this icing in piping bag and decorate your cupcakes as desired.

Chocolate Cup Cakes with Whipped Cream Frosting

Ingredients for the Cup Cakes:

    1 1/3 cups all-purpose flour

    1/4 teaspoon baking soda

    2 teaspoons baking powder

    3/4 cup unsweetened cocoa powder

    1/8 teaspoon salt

    3 tablespoons butter, softened

    1 1/2 cups white sugar

    
2 eggs

    
3/4 teaspoon vanilla extract

    
1 cup milk

Directions
Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners.
Sift together the flour, baking powder, baking soda, cocoa powder and salt.
Set aside.
In a large bowl, cream together the butter and sugar until its light and fluffy. Add the eggs, beating it will and then stir in the vanilla. Add the flour mixture alternately with milk and beat well. Fill the muffin cups 3/4 full. Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
  
Ingredients for the Frosting
125 Ml Whipping Cream
100 Gms Icing Sugar


Directions
Take the whipping cream in a bowl and using an electric mixer, whip till soft peaks are formed. Add icing sugar and whip agan till firm peaks are formed. Fill in the piping bag with the nozzle of your choice and frost the cupcakes.


Some Chocolate Sprinklers for Decoration