Sheep Cupcakes

Eid Mubarak !

Two weekends ago, Muslims around the world celebrated the Festival of Sacrifice (Eid ul Adha). The feast fell within the time of Hajj, the annual pilgrimage Muslims are expected to go on at least once in their lifetime. Eid commemorates the willingness of Ibrahim, or Abraham, to sacrifice his son in the Biblical story. Some Muslims observe the day by slaughtering a sheep, cow or other livestock animal.

The day's building up to Eid were not as hectic as before because for the past three Eid's, my Mum and I prepare the breakfast buffet. A table filled with fresh summer melons, golden brown waffles, sweet French toast and energising fruit smoothies, are just a few of the yummy treats to start the day. With all the excitement, I was too busy enjoying the moment and unfortunately did not take any pictures of the beautiful day, the decor and deliciousness, apart from the sheep cuppies which I made the day before.

Sheep Cupcakes

Ingredients

Freshly baked Chocolate Cupcakes, mini cupcakes are optional
2 Packets Mini Marshmallows (separate the white from the pink)
White and Green(optional) icing/frosting
Modelling Fondant in White and Brown

Method

The first step is to apply a generous amount of icing on to the cupcake. If the icing is coated too thinly, the marshmallows will not hold.

Once coated, stick the mini marshmallows around, leaving an area for the sheep face.

For the face, I used a chocolate brown modelling fondant from Party Themes. The fondant does dry and harden rather quickly so ensure that the unused fondant is in a sealed container.

Roll abit of fondant between the palm of your hands until it is the size of a fireball/jawbreaker, then mould it into a slightly oval shape.
For the ears, gently pinch and pull on two sides of the oval ball.

Using white fondant, roll out two tiny balls for the eyes and glue them onto the face with a dab of water. I initially used black poppy seeds for the pupils but noticed that after a few hours they did fall out so then decided to just draw on a dot with a black marker.

For the nostrils, use a toothpick and make two deep holes toward the bottom of the face.

I deliberately baked 9 standard cupcakes so the leftover mixture could be used for mini grass cuppies. This gave an extra edge which created a fun, cute 'sheep story'.

Easy Chocolate Cuppies

Easy, no-mess Chocolate Cupcake Recipe

Ingredients

125g Margarine
1 and 1/2 cups Flour
1 cup Sugar
3 Eggs
4 tsp Baking Powder
8 tsp Cocoa
1/2 cup Milk

Method

Combine all ingredients in a food mixer and beat for approximately 3minutes.

Spoon into greased muffin tins until 3/4 full

Bake at 180degrees for about 15-20minutes

Baking can't get simpler than this!

Mini Snowballs

Mini Snowballs

I love this easy, simple recipe. These mini bite size snowballs are perfect for any occasion. Be warned however, this recipe yields around 2 and a half mini cupcake trays so unless you are a snowball lover, try and half the recipe or find a way to distribute the rest to family or friends. I always end up giving the extras to the security guards at University (my way of bribing them for parking space).

Ingredients

1 cup Castor Sugar
2 eggs
1 tsp Vanilla Essence
1 1/2 cups Flour
1 1/2 tsp Baking Powder
125g Butter
1/2 cup Milk

Method

Beat Castor Sugar and eggs until creamy and then add Vanilla Essence
In a separate bowl,Sift Flour and Baking Powder
Bring Butter and Milk to a boil
Alternate flour and boiled mixture into beaten bowl.
Spoon into  greased mini cupcake trays and bake at 180degrees until lightly golden. 
Be careful not to overfill the pan as a peak will form when baked. 

Syrup

1 1/2 cups Icing Sugar
60g Butter
3/4 cup boiling water
1 tsp red food colouring
Bring all ingredients to a boil

After cooling snowballs, dip in syrup and coat in coconut

Enjoy!

Xxx
Tasneem

Candyfloss Cuppies

This week at University, the Muslim Student's Association (MSA) held a cake sale in order to raise funds to support a Fun Day with 38 orphan kids (from Baitul Aman Children's Home). Charity begins at home and this opportunity gave me an excuse to finally bake a batch of Candyfloss cupcakes which have recently been catching my attention on Pinterest.

Ingredients

150g Butter
1 Cup Castor Sugar
1 and 1/4 Cup Flour
3/4 Cup Cocoa
3 Eggs
3 tsp Baking Powder
100ml Milk
50ml Water
1 tsp Candyfloss or Bubblegum flavoured Essence

Icing

100g  WoodenSpoon
120g Icing Sugar
Pink Gel Colouring
Candyfloss

Method

Beat Butter and Sugar until creamy, then add the rest of the ingredients and beat for approximately 3minutes

Line cupcake tray with cupcake cases and fill each case 3/4 way

For the icing, beat WoodenSpoon and Icing Sugar until creamy, then add 2-3 drops of desired gel colour and mix until colour is evenly distributed

Once baked and cooled, ice cupcake and top with fresh Candyfloss

Unfortunately because of the Durban heat, after about 3hours the Candyfloss dissolved and left a sugary blue smear like below, so I do suggest topping the cupcakes with the Candyfloss just before serving

22nd! with an unexpected surprise

Family, Friends, Food and the Farm

Over the years I have noticed the attention and detail that goes into the appearance of the cake, leaving the taste as an 'extra''.I long for the days when cakes could be eaten in a forkful without spending minutes trying to peel away the sugary fondant (which I think tastes horrible). This is why when the Mother bear asked if I had any particular cake in mind, I immediately thought of the farm cake she had often baked for us growing up.

The moist double layer chocolate cake, coated in smooth buttercream icing and sprinkled with green coconut 'grass' made my heart skip a beat. Obviously we can't forget the kitkat fence around the farm and the cute plastic animals which I always feel is a bonus gift (unlike the edible cake toppers).

Thanks Mum, Love you Lots

As the famous Cake Boss says;

"Cakes are special. Every birthday, every celebration ends with something sweet, a cake, and people remember. It's all about the memories."

- Buddy Valastro

But what's a birthday without a surprise?

I now share the 12th of September with a sweet little princess

Congratulations to my cousin and her husband on becoming new proud parents

Choc-Banana Mousse

For those of you who are banana-lover's, this chocolate banana mousse is sure to put a smile on your face...

Ingredients

4 Tbsp Milk

2 tubs Fresh Cream (2x250ml)

1 cup roughly chopped chocolate (preferably dark chocolate)

6 bananas, mashed

2 Tsp Icing Sugar

1/2 Tsp Vanilla Essence

Chocolate shards for garnish

Method

For the Chocolate Sauce, heat 5 Tbsp Fresh cream and 4 Tbsp Milk in a non-stick pan and bring to a boil, while stirring continuously.

Add the chocolate and mix gently until the chocolate is melted.
Cool to room temperature and leave aside.

Combine the mashed bananas and chocolate sauce in a bowl and mix gently.

In a separate bowl, whip the rest of the cream until fluffy and combine with icing sugar(powdered sugar) and vanilla essence. Mix Gently

Add the chocolate-banana mixture to the whipped cream mixture and gently fold until well combined.

Pour equal quantities of the mixture into 6 individual bowls or glasses and refrigerate for at least 2 to 3 hours.



Serve chilled and garnish with whipped cream and chocolate shards

Mini Red Velvet and Oreo Cup Cakes (Pre-mix)

During the April long weekend I went with the family to visit my sister and her husband in Cape Town. Of course we had to leave one afternoon for Access Park, a shopping centre of factory shops, retail and outlet stores. I could not contain my excitement when we came across a baking wonderland.

This shop has anything and everything, specialising in Cab Foods cooking and baking goodies. What caught my attention was the wide range of pre-mixes on sale, from yellow velvet to blueberry cupcake mix. I was so overwhelmed at the unique flavours that when it was time to fill the shopping cart, unsurprisingly I reached for the classic red velvet cupcake mix...

Ingredients

250g Red Velvet Cup Cake Mix
2 Eggs
100ml Water
one packet crushed Oreos

Method

Place eggs, water and cake mix in a mixing bowl and blend slowly using electric beater.
Add 3/4 packet crushed Oreo's and mix gently

Bake at 180degrees for approximately 15minutes

For the Oreo icing, beat 100g Wooden Spoon with 100g Icing Sugar and add the remainder crushed Oreos

Easy 3-minute Biscuit

Everyone has lazy days when you just want nothing more than to sit and relax. Unfortunately, you can't relax with a cuppa tea if the cookie jar is empty!

Thankfully, this easy recipe will fill those jars before the kettle starts whistling. 

Ingredients

240g Butter
3/4 cup Castor Sugar
+/- 2 and a half cups Flour

Method

Beat Butter and Castor Sugar until creamy

Add Flour until a soft dough forms

Bake at 180degrees until golden

Baking couldn't be easier!