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White velvet Cup cakes

Ingredients:
Butter 4 oz
Egg 1
Egg yolks 2
Vanilla 1 tsp
Flour 1 cup
Baking powder 1 tsp
Salt quarter tsp
Caster sugar cup
Cream half cup

Ingredients for white frosting:


Shortening half cup
Vanilla essence 1 tsp
Almonds essence quarter tsp
Icing sugar 1 2 cups
Milk 2 tbsp

Method:
Line 12 muffins cups with paper cups, pre heat oven to 180 degrees, beat butter
and sugar, for 1 min. add egg and egg yolks, vanilla essence and beat well,
alternately add flour mixture and whipped cream. Beat on low speed after each
addition. Beater will be thick, spoon beater in to prepared cups, bake for 20 min,
cool on wire rack, frost with frosting.
Method for frosting:
Beat shorting, vanilla and almond essence for 3o sec. gradually add icing sugar
beating well. Add milk, remaining sugar and decorate.

Doughnuts
Ingredients:
Flour 8 ounces
Caster sugar 2 ounces
Oil quarter cup
Egg 1
Instant yeast 2 tsp
Lukewarm water/milk to Knead
Ingredients for chocolate icing:
Butter 1 tbsp
Coco powder 2 tbsp
Icing sugar 1 cup
Water 1 2 tbsp
Method:
In a large bowl put flour, sugar, butter, eggs yeast and milk need well to a soft
dough, leave it to rise in a greased bowl, Covered for 1 hour. punch down dough,
then roll cut with doughnuts cutter, place it on the grease try again leave to rise for
one hour. Heat oil deep fry donughts on medium fly till light golden. Dip them in
prepared chocolate sauce.
Chocolate chip cookies

Ingredients:
Butter 8 ounces
Sugar cup
Brown sugar cup
Vanilla essence 1 tsp
Eggs 2
Flour 2 cup

Salt tsp
Walnut cup
Chocolate chips 1 cup
Baking Soda 1 tsp

Method:
Beat butter sugar and brown sugar, add vanilla, beat until crme. Add eggs and
beat well. Combine flour baking soda and salt. Gradually add in the creamed
mixture beat well. Stair and chocolate chips and walnut. Drop by rounded cookies
scope on to ungreased tray, bake on 190 degrees for 12 minutes. Cool slightly
before removing.
Chocolate Brownie Cake

Ingredients:
Unsalted Butter 7 oz
Dark Chocolate (chopped) 8 oz
Caster Sugar 8 oz
Eggs (separated) 3
Flour 3 oz
Walnuts (chopped) 50 grams

Method:
Heat oven on 180 degree C, Butter a 20-25cm cake tin and line wit greaseproof
paper.
Place 6 oz chocolate , butter and sugar in a pan and heat gently until metled, then
add flour, nuts and remaining chocolate.
Whisk the egg whites until stiff, then gently fold in chocolate mixture.

Pour this batter in the prepared tin and bake in the centre of the oven for about 35
to 40 minutes, until crusty on top. Leave it to cool. Dust with icing sugar and serve
with ice cream .
Mochaccino Cupcakes
Ingredients:
Butter (room temperature) 4 oz
Eggs (room temperature) 2
Flour 3- oz
Cocoa Powder 3 tbsp
Baking Soda tsp
Baking Powder tsp heaped
Salt tsp
Milk cup
Coffee 1 tbsp leveled + cup water
Sugar 1 cup
Vanilla 1 tsp
Chocolate (chopped) cup
Rolled Wafers for decoration

For Coffee Butter Cream:


Butter (softened) 3 oz
Coffee 1 tsp + 2 tbsp hot water
Vanilla tsp
Icing Sugar 1 cups

Method:
Sieve together flour, cocoa powder, baking soda, baking powder and salt.

Pre heat oven at 180 degree. Grease and line muffin cups.
Now beat butter , gradually add sugar about cup, little quantity at a time, beat for
2 minutes. Add eggs one at a time. Add vanilla, now add sieved flour mixture and
milk. Now beat on low speed stir in chocolate pieces. Spoon better into muffin cups
fill 3/4. Bake for 18 minutes. Now cool on wire rack. Use a star nozzle pipe for coffee
icing on cupcakes. Insert a wafer into each and dust with cocoa powder.