Vanilla Cake with Vanilla Ice-cream topped with Black Currant Crush and Raisins

Ingredients for the cake:

12 heaped spoons flour
60 gms salted butter
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 butter and mix them well. Now add the dry ingredients to this wet mixture, put curd and vanilla essence, mix nicely. Add the eggs one by one to the mixture. 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.

Other Ingredients 

3 tablespoons black currant crush

2 scoops vanilla ice-cream

handful of raisins

some coloured beads(edible)

Plating

Cut a slice of cake, put 2 scoops of vanilla ice-cream, with just a bit of it drooling on the top of the cake. Now take the black currant crush and drop dollops of it over the cake and the ice-cream. Sprinkle the raisins and some coloured beads and a finger licking good dessert is ready to serve.

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.