Resep Makanan

1. Preheat oven to 180 C
2. Line two muffin pans with 18 cupcake liners

Cupcake instructions

1. In a medium bowl, using a hand whisk, beat together eggs, oil and vanilla
2. Add sour cream, mix well
3. Add water, whisk together until well combined
4. In a separate bowl, sift flour, baking powder, bicarb soda and sugar together
5. Add finely chopped pistachio nuts. Mix well with a hand whisk
6. Carefully pour wet mix into dry mix and whisk together until well combined. Using an ice cream scoop,pour batter into cupcake liners.  
7. Bake for 18 minutes or until firm to touch and sightly brown. Cool on wire rack before frosting with Swiss meringue buttercream.

Rosewater Swiss Meringue Buttercream

1. Separate egg whites from yolks
2. Put egg whites into a heatproof bowl ( I use my Kitchenaid bowl)
   NOTE : Make sure your bowl and whisk are very clean and dry. Rub with lemon juice to get rid of any oily residue that will hinder your egg whites getting fluffy.
3. Add sugar and whisk together with a hand whisk until well combined
4. Put bowl on top of a saucepan with 1/2 inch (2cm) water in the bottom. Turn stove onto medium heat and simmer until sugar is dissolved,about ten minutes.
   * You can check when it is ready by lifting a spatula of mixture, drizzling it and rubbing two fingers between it. Mixture is ready when cannot feel the sugar granules. NOTE : Be careful! It will be hot.
5. Using an electric mixer with a whisk attachment, whisk egg mixture on med - high until soft peaks form, about 8 minutes.
6. Change to paddle attachment and reduce speed to the lowest dial.
7. Gradually add butter, one cube at a time. It is important to keep the mixer on the lowest speed. Keep adding butter until it is all mixed in. This can take around ten minutes.
   NOTE : Don't panic if the mixture looks soupy, then curdled, like scrambled eggs. This is normal and it will eventually come together.
8. Once your buttercream looks silky smooth, and you are doing the Happy Dance because it worked, add rosewater and one or two drops of food colouring. Woo Hoo! You did it! Now have fun making your cupcakes look pretty! xx
   
   http://mamabearskitchen.com.au/rose-pistachio-cupcake-recipe/

1. Preheat the oven to 350 degrees F/180 C.

   In a mixing bowl whisk together the coco powder, instant coffee, brown sugar and hot water. Set aside.

   In a separate bowl, mix the flour, baking powder, and baking soda together and set aside.

   Cream the butter and sugar together, beating well until pale and fluffy.

   Add the vanilla extract.

   Add eggs, one at a time with a cup of the flour mixture in between eggs.

   Mix in the rest of the dried ingredients for the cake and fold in the cocoa mixture.

   Divide the batter evenly into 12 cupcakes and bake for about 20-25 minutes, or until a cake tester comes out clean.

   
   
2. Cool completely before frosting

For the frosting

1. Melt the butter and chocolate in a small pan on over a low heat stirring gently until melted. Once completely melted, remove from the heat and let cool.

   In a large bowl, beat the chocolate mixture with the softened cream cheese.

   Add the cocoa, vanilla extract and 1 cup of the powdered sugar adding another cup of the sugar until smooth and desired consistency.
2. Pipe onto cooled cupcakes

1. Preheat oven to 350 degrees F.
2. Sift the flour, baking powder, and salt into a medium bowl and set aside.
3. Cream your butter and sugar together with a mixer then add in eggs, milk and vanilla until blended.
4. Slowly add the dry ingredients until smooth, being sure not to over-mix.
5. Line a muffin tin with baking cups and fill each with the cake mixture, filling each about 3/4 full.
6. Bake for 20-25 minutes until a cake tester comes out clean.
7. Allow to cool in pan for 5 minutes before removing to a wire rack to cool completely.

1. Cream your butter then slowly add icing sugar and vanilla extract then beat for about 3-4 minutes, or until frosting is light and fluffy.

1. Bring about a cup of water to a simmer in a small saucepan. Set a heatproof bowl over the mouth of your saucepan. Make sure the water does not touch the bottom of the bowl.
2. Pour your chocolate into the bowl and stir occasionaly as it softens. Once most of the chocolate is melted remove the bowl from the heat and continue to stir. Stir in the vegetable oil until well combined and smooth.
3. Ensuring that the cupcakes are completely cooled. use an ice cream scoop to to create mounds of buttercream on top of the cupcakes.
4. Use a butter knife to shape the buttercream to look like scoops of ice cream.*
5. Spoon the chocolate mixture over your scoops of "ice cream" to replicate the look of chocolate syrup.
6. Decorate each cupcake with sprinkles and top with sour cherry candies.