Preparation  & Cooking time :  90 minutes

Serves : 12

Difficulty : 7/10

You will need:

 For the Cupcakes:

180gr STORK BAKE margarine
2 large eggs
1Tsp Vanilla Essence
1 Tsp Salt
2 1/2 cups flour
1 1/2 cups Caster Sugar
40ml Red Food Coloring
2 Tbsp Cocoa
250ml Buttermilk
3 Tsp Baking Powder

For the Icing :

250ml Milk
55g Cake Flour
250g STORK BAKE margarine
210g Sugar
1 Tsp Vanilla Essence
Approx 125ml  Milk/ Cream

Method: (see below for pictorial)

Heat oven to 180'c

For the Cupcakes :
- Grease or flour a cupcake tray or alternatively use paper cups and place in cupcake tray
- Cream STORK BAKE and sugar in a bowl until light and fluffy. add eggs and beat for another minute. Beat in vanilla until combined.
-  In a separate bowl combine the cocoa , food coloring and 2 Tbsp of water. Beat into mixture.
- Measure out the flour, baking powder and salt. Alternate in adding flour and buttermilk mixture to the batter, beating on low to medium speed.
- Spoon the batter evenly into the paper cups on the cupcake tray and bake for 20 a 25 minutes.
- remove when cooked and allow to cool on a cake rack.

For the Icing:

- In a saucepan whisk together the flour and milk and gently bring to a boil, stirring constantly until thickened. Cool in the refrigerator.
- Beat the STORK BAKE, sugar and vanilla together. add the flour and milk mixture a little at a time ( make ahead of the cupcakes so that it has plenty time to cool). Beat well , adding milk or cream as needed to get the right consistency.
- Ice the top of the cupcakes

** cooks note -
These cakes also taste great with a cream cheese frosting.

The recipe and ingredients for this post were supplied by STORK BAKE . 
For more recipes and great baking ideas visit www.bakewithstork.com or follow them on Twitter @bakewithstork 

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**This is not a sponsored post,- Recipe & Ingredients were supplied by Stork Bake SA however  the opinions on the featured suppliers/brands is/are my own.

Preparation  & Cooking time :  90 minutes

Serves : 6 - 8

Difficulty : 3/10

You will need:

For the Dough  :

3 Cups Plain FLour
1/4 Cup Castor Sugar
3  Tsp Dried Yeast ( approx one sachet)
A pinch of salt
1 Cup warm full cream milk
100gr melted butter
3 Egg yolks

For the Dipping Sauces :

Creamy Vanilla Sauce - 
200 gr Homemade Cream Cheese or Marscapone Cheese
4 Tbsp Icing Sugar
1 Tsp Vanilla Essence
Milk to soften and combine

Nutty Chocolate Sauce - 
6 Tsp Nutella/ Black Cat Chocolate Peanut Butter / Hazelnut Paste with Cocoa
Milk to soften
Or
Chocolate Ganache

Method: (see below for pictorial)

Mix together  1/2 cup castor sugar and 1 Tsp Cinnamon in a bowl and set aside

For the Dough :

- In a glass bowl combine all the dry ingredients for the dough , mix to ensure the yeast is evenly distributed.
- in a glass jug warm up the milk ( not hot! ) , add the egg yolks and sugar and mix
- add the milk mixture to the dry ingredients until the ingredients stick together and pull away from the sides of the bowl.
- remove from the bowl and place onto a well floured surface and knead for 2 minutes or until smooth when stretched
- place this in a greased/ floured bowl in a warm area and leave to rise until it is double it's size

After resting ....
- remove from the bowl , knead again for 2 minutes and then roll into bite sized balls
- deep fry these little balls in boiling hot oil ( a deep fat fryer is ideal) until golden and crispy , throw into the cinnamon sugar mixture directly after removing from the oils and roll to coat each little ball, repeat until all have been done
- set the Beignettes / balls aside for serving

For the Dipping Sauces :

Creamy Vanilla Sauce - 
In a bowl mix together the cream cheese/ Marscapone , the Vanilla essence and the icing sugar ...add a little milk if necessary to softn and loosen up the cream cheese to a soft smooth and creamy consistency

Nutty Chocolate Sauce - 
In a bowl mix together the chocolate nut butter and a little milk until you once again reach a smooth , soft and creamy consistency.

You are now ready to serve , place the vanilla dipping sauce in a circle at the bottom of a small bowl/ ramekin. You can then place a smaller circle of the chocolate nut butter in the center of the vanilla dipping sauce.

I personally like to serve as shown below .

** cooks note -
I personally like to serve these little treats whilst they are still slightly warm and still crispy. I also serve approximately 8 Beignettes per person.

Bon Apetit!

Preparation  & Cooking time : 60 minutes

Serves : 4

Difficulty : 4/10

You will need:
4 mini flan dishes

 For the Biscuit Crust :

1 Packet Lemon Flavored Cream Biscuits
200gr Butter

For the Cheesecake Filling:
500gr Cream Cheese
2 Tbsp Lemon Juice
2 Eggs
1 Egg Yolk (only)
250gr Castor Sugar
2 Tsp Vanilla Essence
1 Carton Cream (approx 250ml)

To decorate :
250gr Dark Chocolate
100ml Cream

Method: (see below for pictorial)

Heat the oven to 180'c

For the crust :
- Soften the butter in the microwave for a few seconds ( do not melt)
- Crush the lemon cream biscuits in a packet
- Place the crushed biscuit into a glass bowl and rub in the softened butter to for a crumbly mixture, mould this mixture into the bottom of the mini flan dishes.
- Bake for 10 minutes at 180'c
- Remove from the oven and leave to cool whilst making the filling

For the creamcheese filling :

- Place all the ingredients for the filling into a glass bowl Nd using a whisk mix them together gently , removing lumps but avoiding putting to much air/ bubbles into the mixture.
- Spoon the mixture over the baked biscuit crusts
- Bake for 20-25minutes on 180'c ( or until light golden brown) be careful to not over bake, you can test with a knife by piercing the tart and if the knife comes out clean it is ready.
- Remove and leave to cool off to just warm.

You can serve this with either a dollop of cream and lemon curd or alternatively a yummy chocolate topping ...

For the chocolate topping :
Place the chocolate in a microwave proof glass measuring jug , heat the chocolate in a microwave for 30 seconds , add the cream and stir. Heat for a further 30 seconds and again stir. This should leave you with a creamy liquid chocolate sauce that you can pour  over the cheesecake. Sprinkle a few of the biscuit as shown above.

Enjoy!

** cooks note -

Preparation  & Cooking time :  60minutes

Serves :6

Difficulty : 3/10

You will need:

6 Ramekins

For the Fruit Mix  :

8 Plums (fresh)
4 Pears (fresh)
4 Tbsp Muscavado Sugar 
6 Tbsp Butter

 For the Crumble  :

21/2 Cups Flour
1 Cup Granola
1 Tbsp Dessicated Coconut 
1/2 Cup Sugar
220gr Butter

For the Marscapone Cream :

1 Tub Marscapone Cheese
1 Tsp Vanilla Essence
1 Tsp Bourbon Vanilla Powder/Paste
2 Tbsp Castor Sugar

Method: (see below for pictorial)

PREHEAT OVEN TO: 180'c

For the Fruit Mix :

- Cut the fruit into a bowl in bite sized pieces , do not skin/peel fruit , discard the pips
- Sprinkle the Muscavado Sugar over the fruit , coating all the fruit
- Spoon the fruit into Ramekin dishes
- Add blobs of butter on top of the fruit, about 1 Tbsp per Ramekin (see pics below)
- Set these aside for now

For the Crumble Mixture :

- Mix together in a bowl the flour , granola and coconut
- Add the butter and work in with your fingers , the mixture should now form a crumbly mixture
- Form a lose crumbly crust on top of each Ramekin , take care to only press down lightly on top of the fruit mix 
- Bake at 180'c for 30 minutes

For the Marscapone Mixture :

- Mix in a bowl the Marscapone cheese , vanilla essence , Bourbon Vanilla powder and Castor Sugar to form a soft pliable cream
- Place in the refrigerator until you are ready to serve

Once the Crumbles are out of the oven , allow to cool slightly and serve with a dollop of  Vanilla Marscapone Cream on top

** cooks note -You can substitute fruit eg. Apple and Plum or Peach and Pear. This is a very versatile recipe and a favourite with my friends and family.