BAKED VANILLA CHEESECAKE 100g (3 oz) biscuits crushed 30g (1 oz) butter, melted 300g (10 oz) cream

am cheese 60 g (2 oz) caster sugar 2 medium eggs Few drops of vanilla extract TOPPING: 142 ml (5 fl oz) sour cream 30g (1 oz) caster sugar DIRECTIONS: Preheat 160 C Mix crushed biscuits, butter Beat cream cheese to soften Add sugar, eggs and vanilla extract Bake 15-20 minutes Sour cream and caster sugar mix Pour over the cupcake Add 10-15 minutes to bake REFRIGERATE OVERNIGHT BANANA AND HONEY CUPCAKES 4 medium bananas, mashed 150g (5 oz) light brown sugar 4 tbsp honey 4 tbsp butter melted 200 g (7 oz) plain flour 1 tsp baking powder Pinch of salt 1 banana sliced and chopped (decorate) DIRECTIONS: Preheat 175 C Combine bananas, sugar, honey and butter Add flour, baking powder, salt Top each with a slice of banana Bake for 20 minutes Cool for 5 minutes Freeze for up to 3 months BANANA AND TOFFEE 100g (3 oz) butter, softened 100 g (3 oz) light soft brown sugar 2 medium eggs 100g (3 oz) self-raising flour 1 ripe banana, mashed TOPPING: 1 quantity of toffee topping 3-4 chocolate flavored sprinkles DIRECTIONS: Preheat 190 C Beat butter and sugar until light and fluffy Add eggs and flour Add mashed banana Bake for 12-15 minutes Spread toffee toping and sprinkle with chocolates CAPPUCINO CUPCAKES 3 large eggs 150g (5 oz) caster sugar 150g (5 oz) plain flour tsp baking powder 2 tbsp cocoa powder 175g (6 oz) butter 100g (3 oz) dark chocolate chips 1 tbsp milk ICING: 115g (4 oz) white chocolate chips 2 tbsp cold black strong coffee 130g (4 oz) icing sugar sifted 3 tbsp chocolate sprinkles DIRECTIONS: Preheat 175 C Combine all ingredients and mix for 3-4 minutes Bake for 15 minutes Cool for 5 minutes Melt coffee with white chocolate chips Mix icing sugar Sprinkle with chocolate sprinkles STORE IN AN AIRTIGHT CONTAINER FOR 4 DAYS CHOCONANA CUPCAKES 225g (8 oz) butter, softened 200g (7 oz) caster sugar 200g (7 oz) sifted plain sugar 3 tsp baking powder 4 eggs tsp nutmeg 2 large ripe bananas, mashed

100g (3 oz) dark chocolate chips FROSTING: 250g (9 oz) cream cheese 200g (7 oz) icing sugar, sifted 1 tbsp lemon juice 1 tsp vanilla extract 1 banana thinly sliced DIRECTIONS : Preheat 175 C Mix butter, sugar, flour, eggs, and nutmeg for 2-3 minutes until smooth Add mashed bananas and dark chocolate chips Bake for 20 minutes Cool for 5 minutes Beat the cream cheese to soften Add icing sugar, lemon juice, vanilla Swirl icing and topped with thinly sliced bananas Store unfrosted in an airtight container for up to 2 days or freeze to 3 months ICE CREAM CUPCAKES 225g (8 oz) butter, softened 190g (7 oz) caster sugar 200g (7 oz) plain flour 2 tsp baking powder 4 eggs 1 tsp vanilla extract FROSTING: 200g (7 oz) sifted icing sugar 60g (2 oz) butter, softened Pinch of salt 120ml (4fl oz) double cream 1 tsp vanilla extract 2 tbsp colored sprinkles DIRECTIONS: Preheat to 175 C Combine all cupcakes and mix for 2-03 minutes Bake for 20 minutes Cool for 5 minutes Beat icing sugar, salt, butter Add cream and vanilla Swirl on top of cupcake Sprinkle AIRTIGHT CONTAINER FOR 3 DAYS OR FREEZER FOR 3 MONTHS COFFEE AND WALNUT CUPCAKES 150g (6 oz) butter, softened 150g (6 oz) caster sugar 3 large eggs 125 g (4 oz) plain flour tsp baking powder 75g (3 oz) walnut pieces 2 tsp instant coffee dissolved in 1 tbsp hot water FROSTING: 2 tbsp milk 2 tsp instant coffee 85g (3 oz) butter at room temp 160g (6 oz) sifted icing sugar Walnut halves top decorate DIRECTIONS: Preheat oven to 175 C Beat butter and sugar until pale and creamy Add eggs one at a time Sift flour then mix Add walnuts and coffee Bake for 15 minutes Warm the milk and coffee in a pan Stir until coffee is dissolved Pour into bowl and leave until warm then add butter and icing sugar Beat until smooth and creamy Decorate with walnut halves Store unfrosted in airtight container for up to 3 days WALNUT BANANA CHOCOLATE CUPCAKES 40g (1 oz) butter 150g (5 oz) castor sugar 1 egg 2 bananas mashed 200g (7 oz) plain flour 3 tsp baking powder 200g (7 oz) chopped walnuts 100g (3 oz) dark chocolate chips 120 ml (4fl oz) buttermilk DIRECTIONS: Preheat oven to 160 C Beat butter and sugar Add egg and banana

Separate bowl combine flour, baking powder, walnuts, and chocolate chips st nd Mix 1 bowl and 2 bowl Stir in the buttermilk Bake for 20 minutes

STORE IN AIRTIGHT CONTAINER FOR 4 DAYS WHITE CHOCOLATE DEVILISH CUPCAKES 200g (7 oz) sifted plain flour 3 tsp baking powder 200g (7 oz) light brown sugar 225g (8 oz) butter, softened 2 separated eggs 100g (4 oz) dark chocolate melted 1 tsp vanilla extract 120 ml (4fl oz) milk FROSTING: 115g (4 oz) butter, softened 1 tbsp milk 100g (3 oz) white chocolate melted 1 tsp vanilla extract 100g (3 oz) icing sugar, sifted DIRECTIONS: Preheat oven to 175 C Sift flour and baking powder aside 2nd bowl: cream sugar and butter Add egg yolks and beat well Add melted chocolate and vanilla Add flour and milk alternately rd nd 3 bowl, beat egg whites then add them in 2 bowl Bake for 20 minutes Cool for 5 minutes Cream butter in a medium bowl Add milk until smooth Stir in the chocolate and vanilla Beat in the icing sugar until thick and creamy Store in an airtight container for 2 days, freeze for 3 months CINNAMON VANILLA BUTTERCREAM FROSTING 8tbsp room temp butter 3 cups icing sugar, sifted 3-4 tbsp milk 2 tsp vanilla extract 1 tbsp cinnamon DIRECTIONS: Beat butter to soften Add sugar Milk, vanilla extract cinnamon CREAM CHEESE FROSTING 300g (10 oz) cream cheese 1 lemon juice 3-4 tbsp icing sugar ROYAL ICING 2 egg whites 350-500g icing sugar Can be stored for up to 2 days in the refrigerator SUBSTITUTES HEAVY CREAM 1 cup = cup milk 1/3 cup melted butter SOUR CREAM 1 cup = 1/3 cup melted butter cup buttermilk BUTTERMILK 1 cup of milk then add 1 tbsp of white vinegar SELF-RAISING FLOUR 1 cup = 1 cup plain flour 1 tsp baking powder tsp salt CASTOR SUGAR Granulated sugar grind to blender BAKING POWDER 3 tsp baking powder = 1 tsp baking soda plus lemon juice or vinegar ICING SUGAR 1 cups sugar 1tbsp cornstarch