Perfection Cupcakes (Easy to Make)

Oven Temperature: 350 C

Supplies:

cupcake pans

spoons and knives

measuring cups and spoons

1 bowl

Ingredients:

Cupcakes:

2 cups flour

1 1/2 tbsp baking powder

4 shakes of salt

2/3 cups margarine

1 1/2 cups sugar

2 eggs

1 1/2 cups milk

1 tsp vanilla (optional)

Frosting:

1 can Duncan Hines frosting or Duncan Hines Cream Cheese frosing (not whipped.)

Pastel colours

Hersheys chocolate chips.

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For peanut free version, use Betty Crocker Chocolate Frosting (not whipped.)

Method:

1. Line the cupcake pans/tins with paper/foil cups.
2. Cream butter in a large bowl. Add sugar and mix.
3. Add eggs one by one, mixing after each addition.
4. Pour in milk and mix until all of the milk is mixed into the batter.
5. OPTIONAL: Stir in vanilla.
6. Combine flour, baking powder and salt and mix until smooth.
7. Take a ziplock bag and pour all the batter into it. Cut a corner off the ziplock bag and squeeze the batter into the cupcake pans.
8. Bake for 27 minutes. Cool completely before continuing.
9. Melt frosting in the microwave for 15 seconds (or until drippy) in shallow bowls depending on how many colours you want.
10. Dip cupcakes in until the liners and let excess drip off into the bowl. Quickly turn the cupcake upright and let it dry.
11. Once you're done, insert chocolate chips into the top of the cupcakes.

To Die for Apple Squares

Oven temperature: 350 C

Supplies:

Bowls

Measuring cups and spoons

13- by 9 inch cake pan

Knife

Cutting Board

An open space or counter

Ingredients:

Crust:

1 cup margarine

3/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

2 1/2 cups all-purpose flour

1 1/2 tsp baking powder

Filling:

6 cups sliced peeled apples

1/4 granulated sugar

3 tsp ground cinnamon

Instructions:

1.      Cream the butter and add the sugar. Mix in the egg and vanilla until smooth. Gradually add the flour and baking powder. Knead lightly to form a smooth dough. Press half the batter into the greased pan.

2.      Combine apples, granulated sugar and cinnamon and toss lightly until apples are fully coated. Spread evenly over dough.

3.      Roll out the other half of the batter onto a floured open space or counter. It will be a bit dry to work with. Cut into strips and place evenly over apples to form a lattice.

4. Cook for 45-50 minutes, or until the crust is firm and golden.

 

Double Tier Vanilla Cake

Double Tier Vanilla Cake

OVEN TEMPERATURE: 350ᴼF

 

Supplies:

one 8'' round cake pan           

one 10'' round cake pan

two mixing bowls

one whisk

measuring cups and knives

Ingredients:

3 cups - all-purpose flour

3 tsp - baking soda

¼ tsp - salt

2 ⅛ cups - white sugar

1 cup - margarine

2 - eggs

2 cups - milk

2 tsp - vanilla extract

Method:

I.        Combine flour, baking soda and salt in a bowl and mix.

II.      Cream margarine in another bowl. Add sugar. Mix until smooth

III.    Add eggs into the margarine mixture. Mix until smooth after each addition.

IV.    Add milk and vanilla to the margarine mixture.

V.      Add flour mixture 3 spoonfuls at a time into the margarine mixture until smooth.

VI.    Grease both pans.

VII.  Scrape batter into pans. Batter should be roughly 1-2 in. high in pan.

VIII.  Cook for 30-40 minutes, or until lightly browned on outside.

IX.     Once cake is out of the oven, let cool completely. Add frosting (Fluffy Light Pink Frosting) to the bottom of the smaller cake and put it on top of the bigger cake.

X.      Coat outside of cake with frosting and pink sprinkles (or any other colour.)

Fluffy Light Pink Frosting

Supplies:

one mixing bowl

one electric mixer

measuring cups  and knives

Ingredients:

½ cup - 35% cream

1 ½ cups - icing sugar

 sprinkle of salt

drop of vanilla extract

drop of pink food colouring (or any other colour)

Method:

I.        In a 2-cup measuring cup, beat cream and salt until it reaches around the 450ml mark.

II.      Stir in spoonfuls of icing sugar, mixing after each 3 spoonfuls until smooth.

III.    Stir in vanilla and food colouring.

IV.    Spread all over cake.