20 September 2017

Celebration Cupcakes

ra2Weddings, graduations and birthdays mark a significant and joyous time in people’s lives calling for celebration. Invitations are sent, venues are rented, balloons are blown up, food is prepared and cakes are iced.

Throughout the Old Testament and continuing on today, Jewish believers celebrate significant times of God’s provision and protection with feasts and festivals. The three main annual festivals are: Passover (celebrating God’s deliverance through the exodus), Pentecost (a thanksgiving festival occurring fifty days after Passover) and Tabernacles or Booths (celebrating provision through the final harvest ingathering). God wanted the Israelites to celebrate, and He wants us to celebrate His provision and protection today as well.

Celebrate God’s provision and protection in your life with classic strawberry shortcake cupcakes, cute cookie monster cupcakes or brilliant billiard ball cupcakes. Visit Cooking. forChrist.wordpress.com for more cupcake decoration suggestions.

ra1Strawberry Shortcake Cupcakes

Ingredients:

8oz margarine (Stork)

7.5oz caster sugar

9oz self-raising flour

4 eggs

2 teaspoons vanilla essence

Strawberry jam

Step 1 Cream together sugar and margarine.

Step 2. Sift flour. Alternate adding flour and eggs one at a time to the mixture.

Step 3 Add vanilla and whisk for a couple of minutes to incorporate air, making a fluffier mixture.

Step 4 Evenly place mixture in 20-24 cupcake cases and bake at 160 degrees Celsius for 10-12 minutes or until slightly golden.

Step 5 Once cooled, cut a cone shape out of the top of the cupcake. Cut the point off the cone. Fill the cupcake with strawberry jam. Replace top. Frost with Philadelphia icing. Add strawberry and chocolate curls.

Philadelphia Cheese Icing

300 g icing sugar, sifted

50 g unsalted butter, at room temperature

125 g cream cheese, cold

To make the icing, beat the icing sugar and butter together until the mixture is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Continue beating for another couple of minutes until it is light and fluffy.

Tip: Make chocolate curls by peeling a bar of good quality chocolate with a vegetable peeler. Make a Strawberry fan by cutting small parallel slits in the bottom of a large strawberry, stopping just short of the top. Once you make several slits, twist the top for a fan.

Crazy Chocolate Cupcakes

ra3This no-fail, moist cake recipe was given to me by my mom, Kathy Wolfe.

1. Combine the dry ingredients in a bowl:

– 390 g of flour

– 300 g of sugar

– 6 tablespoons cocoa

– 2 teaspoons of salt

– 2 teaspoons of baking soda

2. Put three indentations in the dry mixture.

Fill the indentations with:

– 2 teaspoons vanilla essence

– 140 ml of vegetable oil/sunflower oil

– 2 tablespoons of vinegar

3. Then pour 500 ml water over all three holes containing the wet ingredients.

4. Mix with a fork, but don’t beat. Place the mixture into 24 cupcake cases.

5. Bake at 180 degrees Celsius for about

15-20 minutes.

Tip: To make Cookie Monster cupcakes, whisk together buttercream icing with a few drops of blue dye. Pipe the icing through with a serrated tip to make ridges on top of the cupcakes. Melt chocolate and dot marshmallows to make the eyes. Add ó of a chocolate chip biscuit for the mouth.

Tip: To make the Billiard ball cupcakes, dye pieces of marzipan in separate bowls: blue, black, yellow, green and red. You will need 1kg marzipan for 16-20 cupcakes. Roll out the marzipan into large circles for the solid balls, small circles for the numbers to lie on, and strips for the striped balls. Form numbers from the black marzipan and place in the centre of the cupcake.

Lindsey Ile