Pretty vanilla bean cupcakes

• Ingredients

• 250g butter, softened
• 2 cups (400g) caster sugar
• 1 tsp vanilla bean paste
• 4 eggs
• 3 cups (450g) plain flour
• 2 tsp baking powder
• 1 cup (250ml) milk
• Liquid food colouring, to decorate
• Icing flowers, to decorate
• Sprinkles, to decorate

Buttercream frosting

• 200g butter, softened
• 1kg icing sugar mixture
• 1/2 cup (125ml) milk
• 1 tsp vanilla extract
  
  
  • Method
  1. Step 1
     Preheat oven to 180°C. Line twenty-four 1/3-cup (80ml) capacity muffin pans with paper cases.
  2. Step 2
     Use an electric mixer to beat the butter, sugar and vanilla bean paste until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the flour, baking powder and milk, in alternate batches, and stir with a wooden spoon until just combined.
  3. Step 3
     Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
  4. Step 4
     To make the buttercream frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar, beating well between each addition. Add the milk and vanilla extract and beat until well combined.
  5. Step 5
     Divide the icing among bowls and tint with food colouring. Use a round-bladed knife or pallet knife to spread icing over each cake. Decorate with icing flowers and sprinkles, if desired.

Lazy day chocolate cake

• Ingredients

• 200g dark chocolate (55% cocoa solids)
• 225g unsalted butter, chopped
• 100g (2/3 cup) plain flour
• 65g (2/3 cup) Dutch cocoa, plus extra, to dust
• 1 tsp baking powder
• 440g (2 cups) caster sugar
• 4 eggs, lightly beaten
• 1 tbs vanilla extract 

1. Step 1
   To line pan: Preheat oven to 160C. Grease a 20cm square cake pan, then cut 2 x 20cm x 45cm sheets of baking paper. Use one sheet to line the base and two sides, extending paper beyond rim. Place second sheet in pan in the opposite direction to line base and remaining two sides, also extending it beyond rim.
2. Step 2
   To chop chocolate: Using a serrated knife (for thick blocks of chocolate, it provides more traction than a straight-bladed knife), cut chocolate into rough 1.5cm chunks.
3. Step 3
   To make brownie: batter Place butter and a large pinch of salt in a small pan. Melt over low–medium heat until almost melted. Set aside to finish melting and cool slightly. Sift flour, cocoa and baking powder into a large bowl. Stir in sugar. Working in 3 batches, add butter and eggs alternately to dry mixture, stirring well to combine after each addition. Stir in vanilla, then chocolate until combined.
4. Step 4
   To cook brownie: Spoon mixture into prepared pan. Using an offset spatula or the back of a spoon, spread evenly. Bake for 1 hour or until top is risen (it might dip slightly) and a skewer inserted into the centre comes out clean (the skewer might be slightly oily with a few crumbs attached; make sure it doesn’t have uncooked batter attached). Cool completely in pan, then, using the paper as an aid, lift the brownie with paper from pan onto a chopping board. Peel away paper, dust with extra cocoa, if desired, then cut into 5cm squares.
   
   
   • Notes
   For extra indulgence, serve with double cream or warm with a scoop of vanilla ice-cream, for a brownie a la mode.

   For a dinner-party dessert, bake these brownies in a 22cm round cake pan and serve in wedges rather than squares.

   Mix-ins: Traditional brownies have no mix-ins, or simply roasted nuts. Today, anything goes. So have fun! Adaptable, this brownie is a great fallback dessert. Here's inspiration for a sophisticated affair or everyday treat. Nuts (chopped roasted walnuts, pecans, pistachios or peanuts); candy bars (chopped frozen Snickers, Toblerone or Twix); spices (cinnamon); liqueur (orange-flavoured, such as Cointreau, or Kahlua) and others (orange or mandarin zest, glace ginger, dried cherries or dissolved instant espresso).
   
   

Extreme Chocolate brownies Recipe

• Ingredients

• 200g dark chocolate (55% cocoa solids)
• 225g unsalted butter, chopped
• 100g (2/3 cup) plain flour
• 65g (2/3 cup) Dutch cocoa, plus extra, to dust
• 1 tsp baking powder
• 440g (2 cups) caster sugar
• 4 eggs, lightly beaten
• 1 tbs vanilla extract

• 1. Step 1
     To line pan: Preheat oven to 160C. Grease a 20cm square cake pan, then cut 2 x 20cm x 45cm sheets of baking paper. Use one sheet to line the base and two sides, extending paper beyond rim. Place second sheet in pan in the opposite direction to line base and remaining two sides, also extending it beyond rim.
  2. Step 2
     To chop chocolate: Using a serrated knife (for thick blocks of chocolate, it provides more traction than a straight-bladed knife), cut chocolate into rough 1.5cm chunks.
  3. Step 3
     To make brownie: batter Place butter and a large pinch of salt in a small pan. Melt over low–medium heat until almost melted. Set aside to finish melting and cool slightly. Sift flour, cocoa and baking powder into a large bowl. Stir in sugar. Working in 3 batches, add butter and eggs alternately to dry mixture, stirring well to combine after each addition. Stir in vanilla, then chocolate until combined.
  4. Step 4
     To cook brownie: Spoon mixture into prepared pan. Using an offset spatula or the back of a spoon, spread evenly. Bake for 1 hour or until top is risen (it might dip slightly) and a skewer inserted into the centre comes out clean (the skewer might be slightly oily with a few crumbs attached; make sure it doesn’t have uncooked batter attached). Cool completely in pan, then, using the paper as an aid, lift the brownie with paper from pan onto a chopping board. Peel away paper, dust with extra cocoa, if desired, then cut into 5cm squares.
   
  
  • Notes
  For extra indulgence, serve with double cream or warm with a scoop of vanilla ice-cream, for a brownie a la mode.

  For a dinner-party dessert, bake these brownies in a 22cm round cake pan and serve in wedges rather than squares.

  Mix-ins: Traditional brownies have no mix-ins, or simply roasted nuts. Today, anything goes. So have fun! Adaptable, this brownie is a great fallback dessert. Here's inspiration for a sophisticated affair or everyday treat. Nuts (chopped roasted walnuts, pecans, pistachios or peanuts); candy bars (chopped frozen Snickers, Toblerone or Twix); spices (cinnamon); liqueur (orange-flavoured, such as Cointreau, or Kahlua) and others (orange or mandarin zest, glace ginger, dried cherries or dissolved instant espresso).