Lemon Chiffon Pie

250 g Graham crackers, Crushed

1/2 c Buttter, melted

4 Eggs, seperated

2 tsp Lemon rind, grated

3/4c Caster Sugar

1/2 c Lemon juice

2 tsp Gelatine

1/4 c Dry white wine

Combine crushed biscuits and melted butter. Press over base and up sides of a greased 9 inch pan. Chill.

Combine egg yolks, lemon rinds and 1/2 c of sugar. Beat until thick and creamy. place half the lemon juice in a saucepan. Bring to the boil. Continue beating eggyolk mixture slowly pouring in hot lemon juice.

Combine gelatine, wine an remaining lemon juice in a heatproof bowl. Place over a saucepan of simmering water. Heat, stirring, until gelatine dissolves. Stir into eggyolk mixture.

Beat eggwhites until soft peaks form. add remaining sugar. Beat until mixture is glossy. Fold into eggyolk mixture. Spoon into biscuit case. Refrigerate until set.

Chocolate Buttercream/Cappuccino Buttercream/Dark Chocolate Icing

Ingredients:
1/2 c solid vegetable shortening (Lard)
1/2 c butter or margarine, softened
3/4 c cocoa or 3 1 oz. unsweetened chocolate squares, melted
1 tsp clear vanilla extract
4 c sifted confectioners' sugar
4 tbsp milk

Cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

For thin (spreading) consistency, add 3-4 tbsp light corn syrup, water or milk.

Cappuccino: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

Yellow Cupcake

3/4 c unsalted butter, room temperature

1 c sugar

1 1/2 c cake flour, sifted

1 1/2 tsp baking powder

1/4 tspo iodize salt

1/2 c milk, room temperature

3/4 tsp vanilla extract

3 large eggs, room temperature, separated

Place a rack in the middle of the oven and preheat to 35oF.
Combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside. Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next. Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next. Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl. Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed. Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan.

Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from the oven and cool completely. Using a palette knife or rubber, spread some of the frosting all over the tops of the cakes and decorate with the sprinkles.

How to make cream cheese frosting:
Beat 8 oz of cream cheese and 2 3/4 c of sugar on low speed until well incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.) Reduce the speed of the mixer to low. Add 2 tbsp heavy cream, 3/4 tsp of vanilla, and 1/4 tsp of orange zest. Raise the speed to high and mix briefly until fluffy. Store in the refrigerator until somewhat stiff, before using.

Red Velvet Cupcakes With Cream Cheese Frosting

For the cupcakes:
2 1/2 c all-purpose flour
1 1/2 c sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 c vegetable oil
1 c buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened 2 sticks butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar Chopped pecans and fresh raspberries or strawberries, for garnish

For the cupcakes:
Preheat the oven to 350F.
In a mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
Beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla in low speed.
Add the sifted dry ingredients to the wet ingredients and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 full. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting: In a large mixing bowl, beat cream cheese, butter and vanilla together until smooth. Add sugar and on low speed beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Chocolate Cupcake With Vanilla Buttercream Frosting

Cupcakes:
2 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 bar unsalted butter, softened
1 c granulated sugar
1 c light brown sugar. packed
4 large eggs, at room temperature
6oz sweetened chocolate, melted
1 c buttermilk
1 tsp vanilla extract

Frostings:
1 bar unsalted butter
6 c confectionaire's sugar
1/2 c milk
2 tsp vanilla extract

Preheat oven to 350F
Melt chocolate, place in a double boiler over simmering water on low heat. Stir occasionally until completely smooth. Remove from the heat and let cool.
In a small bowl, sift together the flour salt and baking soda. Set aside.
On medium speed, cream the butter until smooth. Add sugar and beat until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add melted chocolate, mixing until well incorporated. Add dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about 2/3 full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Frosting:In a large mixing bowl. Place butter. Add 4 cups of the sugar and then the milk and vanilla.On a medium speed, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.

Note:
To make buttermilk, Add 1 tbsp of cream of tartar/lemon juice to 1 c of whole milk. Stir and let stand at room temp for 15 minutes. After 15 minutes, Stir and wait till it curdles.

Vanilla Cupcake with Vanilla Buttercream Frosting

Cupcakes:
3 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 bar unsalted butter, softened
2 c sugar
4 large eggs, at room temperature
1 c milk
1 tsp vanilla extract

Frosting:
1 bar unsalted butter
6 c confectionaire's sugar
1/2c milk
2 tsp vanilla extract

Preheat oven to 350F
In a large bowl, combine flour salt and baking powder.
In a large bowl, on the medium speed of an electric mixer, cream butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 2/3 full.
Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean. Cool cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Frosting:
In a large mixing bowl. Place butter. Add 4 cups of the sugar and then the milk and vanilla.
On a medium speed, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.

Carrot Cupcake with Cream Cheese Frosting

Cupcakes:
2 c all purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup oil
1 1/4 c light brown sugar, packed
4 large eggs
2 tsp pure vanilla extract
2 1/2 c raw carrots, finely grated
1 c walnuts, toasted lightly, coarsely chopped

Icing:
1/2 c cream cheese, room temp., softened
1/4 c unsalted butter, room temp., softened
1/2 c confectioners' sugar
1/2 tsp pure vanilla extract

Preheat oven to 350 F (180 C) and place rack in center of oven. Place fluted paper liners in 18 muffin cups.
Toast the walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots. Set aside.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.

In bowl of your electric mixer, with the paddle attachment, beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. fold in the grated carrots and chopped nuts. Evenly divide the batter between the 18 muffin cups (fill each cup about 2/3 full) and bake 20 to 25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
Remove from the oven and let cool on a wire rack. With a knife or small metal spatula spread cream cheese frosting on top of each cupcake.

Frosting:
Beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.

Makes 18 Cupcakes