Mini baked orange cheese cakes

Ingredients

250g cream cheese at room temp
1/2 cup caster sugar
1/2 teaspoon vanilla extract
1/2 rind of an orange (use segments for decoration)
2 x eggs
1/3 cup cointreau
Whatever biscuits you like, I used chocolate ripple biscuits


Method

1. Preheat oven at 180'c.
2. Beat cream cheese until fluffy, add sugar, vanilla, orange and cointreau.
3. Beat in eggs one at a time.
4. Place biscuit in muffin case, push down firmly.
5. Top with cream cheese mixture and bake for 20 minutes.
6. Decorate with orange segments and vanilla frosting.

This is a wedding cake that I did recently for my best friend.

                         
Top tier is carrot cake with a cointreau cream cheese frosting.

Second tier is a caramel mudcake with caramel buttercream frosting.

Third tier is a false foam that was covered in the buttercream that covered the entire cake.

Sesame seed Bagels with Jalapeno Cream Cheese

Ingredients

2 teaspoons dry yeast
1 1/2 tablespoons granulated sugar
1 1/4 cups warm water (may need 1/4 cup more)
3 1/2 cups bread flour
1 1/2 teaspoons salt.

Method

1. Pour sugar and yeast into 1/2 warm water. Dont stir. Allow to sit for 5 minutes, the mixture should be foaming and warm to touch. Now stir until mixture dissolves.
2. Mix flour and salt in a large bowl. Make a well and pour in wet ingredients.
3. Pour in 1/2 of the remaining water, mix and then add rest.
4. Knead dough for 10 minutres.
5. Coat a bowl with oil and add dough mixture, covering with plastic wrap. Allow dough to rise for 1 hour or until it has doubled in size. 
6. Punch down and leave again for another 10 minutes.
7. Divide into 8 balls. Poke holes in middle and allow to rest on a baking tray. Leave for 10minutes in a warm place with a tea towel covering the tray.
8. Bring a large pot of water to boil, then to simmer. Put in each bagel for 1 minute each side (2 minutes for chewer bagel).
9. Transfer to a baking tray and brush with egg whites and cover with sesame seeds (or whatever you fancy).
10. Cook for 20 minutes or until golden brown.

Jalapeno Cream Cheese

Ingredients

250g block of cream cheese
Squeeze of minced garlic
1/2 cup pickled jalapenos, chopped.
(I add a lot so add to your tasting. When creaming the cheese taste as you go along and add as much or as little as you like).

Method

1. Beat cream cheese.
2. Add the squeeze of garlic and chopped jalapenos.
3. I sometimes add a little of the liquid from the jalapeno jar also.

Strawberry Shortcake Cupcakes

Ingredients

1 1/2 cups self raising flour
1 1/4 cups plain flour
250 g butter softened
2 cups castor sugar
1 cup milk
1 teaspoon vanilla extract
4 eggs

Method

1. In a mixer beat butter until light and fluffy, gradually adding sugar.
2. Add 1 egg at a time, then add dry ingredients. Alternate with milk and vanilla.
3. Bake until firm. Allow to cool on a wire rack and scoop out center.

Strawberry Jelly...

Ingredients

2 cups strawberry puree
1/2 cups sugar
2 tablespoons lemon juice
4 tablespoons cold water
1 envelope of gelatin

Method

1. Heat puree and sugar until it begins to bubble.
2. Stir in lemon juice and remove from heat.
3. Put water in a bowl and sprinkle gelatin on top.
4. Let stand for 5 minutes.
5. Add to puree until dissolved.
6. Refrigerate until firm.
7. Scoop into the cupcake holes.

Note..
I used some left over strawberry puree and a basic icing recipe to make my frosting.

Caramel Mudcake Cupcakes with Caramel Buttercream frosting

Ingredients

250g unsalted butter, chopped
200g white chocolate, chopped
2 tablespoons golden syrup
2 1/4 cups brown sugar
2 teaspoons vanilla essence
3 eggs lightly beaten
2 cups plain flour
2/3 cup self raising flour
1 1/2 cups water

Method

1. Combine the butter, chocolate, sugar, water and golden syrup in a saucepan, whisk over low heat until dissolved. Transfer into a large bowl and cool for 15 minutes.
2. Whisk in vanilla and eggs, then combined flours to the chocolate mixture.
3. Bake until firm, approximately 45 minutes in cupcake form.

Caramel Buttercream

Ingredients

Caramel
1/2 cup brown sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt

Buttercream
1 cup unsalted butter, softened
3 cups icing sugar, sifted
1/2 teaspoon salt
1 tablespoon vanilla extract.

Method

Caramel

1. Mix sugar, butter and cream in a saucepan. Bring to boil over medium heat for 3 minutes and stir with a wooden spoon.
2. Remove from heat and stir in vanilla and salt. Cool to room temperature.

Buttercream

1. Cream butter in a mixer with a paddle attachment on medium speed until light and fluffy.
2. Mix on low and add icing sugar.
3. Increase speed to medium and add vanilla and salt.
4. Mix on low and add caramel.
5. Place into pipping bag and ice the cooled cupcakes.

For best results refrigerate.

Applepie Cupcakes with Cinnamon and Nutmeg Buttercream Fosting

Ingredients

1 1/2 cups Self Raising Flour
1 1/4 cups Plain Flour
250 g Softened butter
2 x cups Brown sugar
1 x cup milk
1/2 cup Custard powder
1 teaspoon Vanilla Extract
4 x eggs

Method

Preheat oven at 180 degrees.

1. In a bowl beat butter until light and fluffy, gradually adding sugar.
2. Add 1 egg at a time, then add dry ingredients. Alternate with milk and vanilla.
3. Bake until firm. Allow to cool on a wire rack.

Cinnamon and Nutmeg buttercream

Ingredients

250g softened butter
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
3 x cups icing sugar sifted
4 tablespoons milk

Method

1. Beat butter with an electric mixer until white as possible.
2. Add  Cinnamon and Nutmeg.
3. Turn mixer to low, gradually beat in half the icing sugar then alternate with the milk and remaining icing sugar.
4. Put into piping bag and ice cooled cupcakes.
5. Refrigerate for best results.