Traditional Treats

Tshwaranang Women’s Group
Traditional Treats
...and a few not so traditional ones!
A pocket-guide with tried and tested recipes
for Desserts, Cupcakes and Sweet Bakes
In Association with Moir’s
Moir’s has teamed up with the Tshwaranang
Women’s Group in Soweto to bring you the best
traditional treats. We’ve gathered recipes for
desserts and sweet bakes – and included a couple
of interesting new additions to create an heirloom – this beautifully
designed handy pocket-guide celebrating traditional treats.
Contents
The Moir’s brand has been a firm favourite with South African households for
close on 100 years, offering tried and trusted baking and dessert products.
Iconic Moir’s Jelly was first produced in the 1940’s in Woodstock in Cape
Town and the range expanded so rapidly that new production premises were
acquired in 1950 in Ndabeni, close to Cape Town – still the home of Moir’s
products today. Moir’s has the widest range of baking products in South
Africa! This includes: Cake Mixes, Essences, Food Colourants, Glacé Cherries,
Desiccated Coconut, Baking Powder and Bicarbonate of Soda. In addition,
Moir’s is also the leading brand in Jellies, Custards and Instant Puddings
– indeed a delectable tradition!
“Moir’s baking products and desserts have been used by generations of South
African families – and with this recipe book we are celebrating this heritage,”
says Snowy Krüger, marketing manager for Bokomo Foods & Moir’s.
Initiated by the members of the Tshwaranang Women’s Group and made
possible by Moir’s, the Tshwaranang Women’s Group Traditional Treats
features a selection of traditional (and not so traditional) recipes, sourced
from members of the group – ranging from classic bakes, traditional bulk
biscuits and festive favourites, to delectable summer puddings and trendy
cupcakes!
Join the Moir’s Magic Moments club – it’s free
Start creating those magical moments in the kitchen today by
joining the Moir’s Magic Moments Recipe Club free of charge.
Write to Moir’s Magic Moments, P.O. Box 12910, N1 City, Cape
Town, 7463, or alternatively e-mail magicmoments@pioneerfoods.
co.za with your name and postal address to start receiving the free
Moir’s Magic Moments recipe booklets in the post every 6 months.
Recipes by the members of the Tshwaranang Women’s Group Concept: Snowy Krüger Compiled by Mathilda Pansegrouw Marketing & Promotions Photography: Jan Botha Styling: Mathilda Pansegrouw Cover image by Wayne Keet / Lolene Krige
2 Apple Ginger Ring
24 Fruit Mince Muffins
4 Banana Loaf
26 Trifle
6 Pumpkin Pie
28 Mafatshe Thothomela
30 Jelly Jewels
8 Bread & Butter ‘Surprise’
Pudding
32 Easy Heritage Milk Tart
10 Biscuits in Bulk
34 Carrot Cake Cupcakes
12 Apple Crumble
36 Peanut Butter Cupcakes
38 Banana Cupcakes
14 Banana Fritters
16 Baked Fruit Dessert
42 Tricolour Cupcakes
44 Lemon Cupcakes
18 Brownies
20 Sticky Date Pudding
46 Cupcake Essentials:
Baking & Icing
22 Festive Fruit Loaf
48 How to make an icing bag
1
Apple Ginger Ring
recipe by pinky pitse
210 g (1½ cups) cake flour
2,5 ml (½ tsp)
ground ginger
2,5 ml (½ tsp)
ground cinnamon
1 ml (¼ tsp) ground cloves
5 ml (1 tsp) Moir’s
Baking Powder
2,5 ml (½ tsp) salt
125 ml (½ cup) boiling water
125 ml (½ cup) margarine
1 extra large egg, beaten
180 ml (¾ cup) golden syrup
1 x 410 g can apple slices, chopped
Preheat the oven to 180ºC.
Sift the dry ingredients
together. Pour the boiling
water over the margarine
to melt. Blend the egg and
syrup together and mix in
with the margarine mixture.
Mix the syrup mixture with
the dry ingredients. Pour half
of the batter into a silicone
ring cake pan. Place the
chopped apple slices on top
and cover with the rest of
the batter. Bake for ½ hour.
In the meantime boil the
syrup ingredients together
over medium heat for 3 - 5
minutes. Remove cake from
oven when done and turn out
onto serving plate. Pour over
the hot syrup and serve.
syruP:
125 ml (½ cup) water
125 ml (½ cup) sugar
5 ml (1 tsp) Moir’s
Vanilla Essence
60 ml (¼ cup) cream
TIP
A silicone ring cake pan
can be bought from
bigger Supermarkets and
Hypermarkets.
Their decorative shape
gives an interesting
design to cakes and pud
dings.
2
3
Banana Loaf
recipe by Beatrice Kubheka
125 g (½ cup) margarine
or butter
250 ml (1 cup) sugar
5 ml (1 tsp) Moir’s
Vanilla Essence
2 extra large eggs, beaten
4 medium-sized
bananas, mashed
500 ml (2 cups) cake flour
5 ml (1 tsp) Moir’s
Baking Powder
5 ml (1 tsp) Moir’s
Bicarbonate of Soda
125 ml (½ cup)
boiling water
Preheat the oven to 180ºC.
Cream the margarine and
sugar together. Add vanilla
essence, beaten eggs and
mashed bananas. Beat
together. Add sifted flour
and baking powder and
then add the bicarbonate
of soda dissolved in the
boiling water. Blend and
pour into a greased 23 cm
loaf pan. Bake for 1 hour
or until done. Allow to cool
and serve sliced
with butter.
4
5
Pumpkin Pie
recipe by Sally Mbulaheni & K Mnintshana
1 packet Marie biscuits or
Tea Lovers biscuits
30 ml (2 tbs) Moir’s
Desiccated Coconut
100 g butter or margarine, melted
500 g (2 cups) pumpkin, cubed
125 ml (½ cup) brown sugar
60 ml (¼ cup) honey or
golden syrup
2,5 ml (½ tsp)
ground ginger
2,5 ml (½ tsp) cinnamon
1 ml (¼ tsp) ground cloves
2 extra large eggs, beaten
250 ml (1 cup) milk
5 ml (1 tsp) Moir’s Vanilla Essence
30 ml (2 tbs) Moir’s Custard
Powder, mixed until smooth with
15 ml (1 tbs) cold water
Preheat the oven to 180ºC.
Crumb the biscuits with a
rolling pin or hard object. Mix
the coconut with the biscuit
crumbs. Mix with the melted
butter or margarine and press
the crust into the bottom and
sides of a pie dish. Cook the
pumpkin until soft and drain off
any excess water (the pumpkin
must be quite dry). Blend the
pumpkin together with the
sugar, honey or golden syrup
and spices. Beat the eggs, milk,
vanilla essence and custard
powder mixture together until
smooth. Mix the egg mixture
with the pumpkin mixture and
pour into the prepared pie
crust. Bake for 45 minutes
until set and firm to the touch.
Leave to cool completely, slice
and serve with whipped cream,
garnished with pieces of Moir’s
Citrus Peel.
6
7
Bread & Butter ‘Surprise’ Pudding
recipe by Jeannette Mbaile
8 slices white or brown bread
butter or margarine
60 ml (4 tbs) apricot jam
60 ml (4 tbs)
Safari Sultanas
2 extra large eggs, beaten
60 ml (4 tbs) sugar
500 ml (2 cups) milk
5 ml (1 tsp) Moir’s
Vanilla Essence
Preheat the oven to 180ºC.
Spread the bread with butter
or margarine and then with the
apricot jam. Grease a pie dish
well with butter or margarine.
Cut the slices of bread diagonally
in half. Arrange a layer of the
halved bread slices in the bottom
of the pie dish. Sprinkle with
sultanas. Beat the eggs, sugar,
milk and vanilla essence together.
Pour half of the milk mixture over
the bread slices in the dish. Layer
the rest of the bread slices on top.
Pour the rest of the milk mixture
evenly over this. Leave to soak for
20 minutes. Bake for 30 minutes
until the milk and egg mixture
is well set. Serve with cream,
yoghurt or Moir’s Custard.
Serves 4 – 6
TIP
60 ml (4 tbs) Moir’s
Desiccated Coconut can
be sprinkled between the
bread layers.
8
9
Biscuits in Bulk
recipe by Mosotho Gabriel & L. Khumalo
500 g (2 cups) butter
420 g (2 cups) castor sugar
20 ml (4 tsps) Moir’s
Vanilla Essence
4 extra large eggs, beaten
560 g (8 cups) cake flour
250 ml (1 cup) Maizena
20 ml (4 tsps) Moir’s
Baking Powder
5 ml (1 tsp) salt
Preheat oven to 180ºC. Cream
the butter and castor sugar
together until creamy. Add the
vanilla essence and beaten
eggs. Mix well. Add the cake
flour, Maizena and baking
powder. Mix to a firm dough.
Roll the dough out on a lightly
floured surface to 4-5 mm
thickness. Using decorative
biscuit cutters, cut dough into
desired shapes. Place onto a
greased baking sheet. Bake
for 10-12 minutes until golden
brown. Remove from oven and
leave to cool completely.
Makes ± 100 biscuits,
depending on size
10
11
Apple Crumble
recipe by Trea Qwabe
1 large can apples, drained
30 g (2 tbs) Moir’s
Citrus Peel
60 ml (¼ cup) Safari
Golden Sultanas
60 g (4 tbs) butter or
margarine
70 g (½ cup) cake flour
60 ml (¼ cup) Moir’s
Desiccated Coconut
100 g (½ cup) brown sugar
Moir’s Custard, to serve
(optional)
Preheat the oven to 180ºC.
Grease a baking dish and
spread the drained apples
evenly in the bottom of the
dish. Sprinkle over the citrus
peel and the sultanas. Rub
butter or margarine into the
flour, coconut and brown
sugar until the mixture
resembles rough crumbs.
Sprinkle over the apples to
cover completely. Bake in
hot oven until brown, crusty
and firm; about 20 minutes.
Serve with Moir’s Custard.
Serves 4 – 6
TIP
12
You can substitute
canned apples with
canned pears.
13
Banana Fritters
recipe by Sheila Mogotsi & N. Khoza
250 ml (1 cup) cake flour
30 ml (2 tbs) sugar
5 ml (1 tsp) Moir’s
Baking Powder
2 extra large eggs, beaten
125 ml (½ cup) water
4-6 bananas, sliced
lengthwise and halved
butter or oil for frying
cinnamon sugar
30 ml (2 tbs) lemon juice
Mix all the dry ingredients
together. Add beaten egg
and water to make a loose
batter. Dip each banana
section in the batter and fry
in medium-hot oil or butter
until golden brown. Sprinkle
with cinnamon sugar and
drizzle with lemon juice.
Serve hot as a light lunch or
teatime snack.
Serves 4 – 6
Delicious for
breakfast or as a
teatime treat.
TIP
14
15
Baked Fruit Dessert
recipe by Ruth Kgesa
125 ml (½ cup) sugar
50 g (¼ cup) margarine
2 extra large eggs
60 ml (¼ cup) milk
5 ml (1 tsp) Moir’s Baking Powder
250 ml (1 cup) cake flour
pinch of salt
1 x 410 g can fruit cocktail
Preheat oven to 180ºC.
Grease a baking dish. Cream
margarine and sugar until
light. Add the eggs one at a
time, then the milk and mix
well. Add the flour, baking
powder and salt. Mix well.
Spoon mixture into greased
pan and place fruit on dough.
Bake for 30 minutes. Remove
from oven and pour sauce over
dessert while still warm. Serve
warm with custard.
sauce
125 ml (½ cup) fresh cream
125 ml (½ cup) sugar
In the meantime make the
sauce: Boil sugar and cream
together until sugar has
dissolved. Keep warm and
pour over dessert. 16
17
Brownies
recipe by Thembekile Mooi
140 g (1 cup) cake flour
50 g (½ cup) cocoa powder
5 ml (1 tsp) Moir’s
Baking Powder
250 g (1¼ cups) soft
brown sugar
2 extra large eggs
250 ml (1 cup) buttermilk
10 ml (2 tsps) Moir’s
Vanilla Essence
30 ml (2 tbs) oil
icing sugar, to dust
Preheat the oven to 180°C.
Lightly grease and line the
base of a square baking pan
(20x20cm). Sift the flour, cocoa
powder, baking powder and
a pinch of salt into a mixing
bowl. Stir in the sugar. Beat
the eggs, buttermilk, vanilla
essence and oil in a jug. Stir
the egg mixture into the dry
ingredients until combined.
Pour into the baking pan and
bake for 40 minutes. Leave
in the pan for 5 minutes. Cut
into 16 squares and dust with
icing sugar. Store in an airtight
container for up to 3 days.
Makes 16 brownies
TIP
For a flavour change, sub
stitute
Moir’s Vanilla Essence wit
h 5 ml
Moir’s Brandy Essence.
Delicious
for a trendy celebration
.
18
19
Sticky Date Pudding
recipe by Serati Maseko
225 g (1 ½ cup) Safari
Dates, chopped
5 ml (1 tsp) Moir’s Bicarbonate
of Soda
90 g margarine or butter
100 g (½ cup) soft brown sugar
2 extra large eggs
5 ml (1 tsp) Moir’s Vanilla Essence
50 g (½ cup) cocoa powder
70 g (½ cup) cake flour, sifted
130 g (1 cup) wholewheat flour
2,5 ml (½ tsp) Moir’s
Baking Powder
Preheat the oven to 180°C.
Lightly grease a heat resistant
pudding bowl. Place the dates
and 1½ cup water in the
saucepan. Bring to the boil,
reduce the heat and simmer
for 5 minutes or until soft.
Stir in the bicarbonate of soda
and set aside to cool. Beat the
margarine and sugar until pale
and creamy, add the vanilla
essence and then gradually
add the eggs. Fold in the cocoa
powder, flours, baking powder
and the date mixture. Bake for
50 minutes.
sauce
185 ml (¾ cup) evaporated milk
100 g (½ cup) soft brown sugar
5 ml (1 tsp) Moir’s
Custard Powder
In the meantime make the
sauce:
Heat milk and brown sugar
together in a saucepan.
Combine custard powder and a
tsp of water and add to sauce
to thicken sauce slightly. When
pudding comes out of the oven,
pierce with a fork and pour
over the hot sauce.
Serves 8
20
21
Festive Fruit Loaf
recipe by Nthabiseng Mohapeloa
250 g (1 cup) Moir’s
Glacé Fruit Mix
50 g (¼ cup) Moir’s Red
Glacé Cherries
370 g (2 cups) Safari Dried
Fruit Cake Mix
125 g (½ cup) margarine
90 g (½ cup) brown sugar
250 ml (1 cup) water
5 ml (1 tsp) Moir’s
Bicarbonate of Soda
125 ml (½ cup) brandy,
sherry or apple juice
210 g (1½ cup) cake flour
5 ml (1 tsp) Moir’s
Baking Powder
1 extra large egg, beaten
Preheat the oven to 150ºC.
Place the first eight
ingredients in a large,
heavy-bottomed pot and
boil together for 20 minutes
over a low heat. Cool. Stir
in the brandy. Sift flour and
baking powder and add to
fruit mixture. Add beaten
eggs and mix well until all
flour is incorporated. Bake
in a greased 13 x 30 cm loaf
pan for 1½ hours. Leave
to cool completely before
turning out.
22
23
Fruit Mince Muffins
recipe by Martha Sema
250 ml (1 cup) maize meal
500 ml (2 cups) cake flour
pinch salt
125 g (½ cup) margarine
250 ml (1 cup) golden syrup
2 extra large eggs
250 ml (1 cup) milk
5 ml (1 tsp) Moir’s Bicarbonate
of Soda
250 ml (1 cup) Safari
Fruit Mincemeat
sifted icing sugar, optional
Sift the maize meal, flour and
salt together. Melt the margarine and syrup together. Beat
the eggs and add the melted
mixture. Add the bicarbonate of
soda to the milk and then mix
all the ingredients together.
Spoon batter to a quarter full in
greased muffin pans. Drop two
teaspoonfuls of fruit mincemeat onto the batter and top
up with more batter until the
muffin pan is three quarters
full. Bake at 180°C for 20 - 25
minutes. Leave to cool and
serve dusted with sifted icing
sugar,
if desired.
Makes 24 fruit mince muffins
24
25
Trifle
recipe by Lolo Damba
1 x 80 g packet Moir’s
Strawberry Jelly, prepared as
per instructions on pack
1 x 80 g packet Moir’s
Greengage Jelly, prepared as
per instructions on pack
1 sponge or Madeira cake,
bought from your
local supermarket
1 x 410 g can peach
slices, drained
250 ml (1 cup) Moir’s
Custard, prepared as per
instructions on pack
(thickness as desired)
250 ml (1 cup) whipped
fresh cream
Moir’s Red & Green Cherries,
chopped (optional)
Roughly cube the jellies
and the sponge cake.
Mix the cubed jellies and
sponge cake with the peach
slices. Spoon the cubed
mixture into 1 large or 6 - 8
individual serving bowls.
Pour over the custard and
top with the whipped cream.
Garnish with chopped
cherries and leave in fridge
for 1 - 2 hours before
serving.
26
27
Mafatshe Thothomela
recipe by Stella Mosikili
1 x 80 g packet Moir’s Jelly
– Cherry, Raspberry or
Strawberry flavour
1 x 80 g packet Moir’s
Greengage Jelly
1 x 410 g can peach slices
500 ml (2 cups) smooth
vanilla-flavoured yoghurt
Prepare jellies separately as
instructed on the packet and
leave to set in shallow square
(or round) bowls. Use a knife
and slice through the set jelly
making even-sized squares.
Drain the liquid from the peach
slices. Starting with a jelly
layer, layer the ingredients alternately in a deep glass bowl,
ending off with a drizzling of
the yoghurt on top. Place in
fridge until just before serving.
Makes 6-8 portions
This dessert is a lighter,
healthier choice for a
Christmas pudding.
TIP
28
29
Jelly Jewels
recipe by Maggie Makhudu
2 x 80 g packets Jelly,
flavours of your choice
Prepare jellies separately as
instructed on the packet and
leave to set in shallow square (or
round) bowls. Use a knife and
slice through the set jelly, making
even-sized squares. To make the
milk jelly, dissolve jelly in boiling
water and allow to cool. Pour
evaporated milk into a separate
bowl. Add cooled (but not set)
jelly and mix well. Pour mixture
into a shallow square dish. Allow
to set in the fridge for 1-2 hours.
Use a knife and slice through the
set milk jelly making even-sized
squares. To assemble: Use a little
brush or your finger and “paint”
thin egg-white rings around the
edges of 6 serving glasses. Dip
the rims of the glasses in the
hundreds and thousands. Leave
to dry. Layer the jellies and the
milk jelly decoratively in the
individual glasses. Serve.
milk jelly:
1 x 80 g Moir’s Strawberry Jelly
300 ml (1 ¼ cup) boiling water
1 x 410 g can evaporated milk
1 egg-white, beaten
30 ml (2 tbs) hundreds
and thousands
30
31
Easy Heritage Milk Tart
recipe by Lucy Mabaso
1 x 80 g Moir’s Heritage
Range Instant Pudding,
Milk Tart Flavour
400 ml full cream milk
6 prepared pastry cases,
available from your
supermarket
4 tsps sugar mixed with a
sprinkling of cinnamon, to
decorate (optional)
Prepare milk tart pudding
as per instructions on the
packet. Pour into prepared
pastry cases and allow to
set for 10 minutes at room
temperature or in fridge.
Sprinkle with cinnamon sugar
and serve immediately.
32
33
cupcakes
Traditional
Carrot Cake Cupcakes
recipe by Gladys Mngidi & J Makhondo
500 ml (2 cups) cake flour
500 ml (2 cups) sugar
750 ml finely grated carrot
5 ml (1 tsp) Moir’s
Baking Powder
5 ml (1 tsp) Moir’s Bicarbonate
of Soda
5 ml (1 tsp) ground cinnamon
250 ml (1 cup) oil
4 extra large eggs
Preheat oven to 180ºC. Line
cupcake pans with paper cases.
Combine all dry ingredients in
a large mixing bowl. Mix at low
speed for 30 seconds, scraping
bowl constantly while mixing.
Mix at high speed for 3 minutes,
scraping bowl every minute.
Pour batter into cupcake cases
until they are ½ to 2/3 full. Bake
for 20 - 25 minutes or until
toothpick inserted in centre
comes out clean. Leave to cool
and decorate with orange butter
icing and orange rind.
Makes 36
orange butter icing
Mix all the ingredients
together and beat until light
and fluffy. Add a little water
if icing is too stiff.
250 ml (1 cup) icing sugar
125 g (½ cup) butter
grated rind of one orange
5 ml (1 tsp) Moir’s
Orange Essence
34
35
Peanut Butter Cupcakes
recipe by Mpho Sithole
125 g (½ cup) butter
250 ml (1 cup) brown sugar
125 ml (½ cup) peanut butter
2 extra large eggs, beaten
125 ml (½ cup) light brown sugar
500 ml (2 cups) cake flour
2,5 ml (½ tsp) salt
15 ml (1 tbs) Moir’s Baking Powder
190 ml milk
5 ml (1 tsp) Moir’s
Vanilla Essence
Preheat oven to 180ºC. Line
cupcake pans with paper
cases. Cream butter and
the 1 cup brown sugar; add
peanut butter and blend in
well. Beat eggs with 125
ml of brown sugar; then
beat into the creamed
mixture. Sift together the dry
ingredients and add to butter
mixture alternately with
milk and vanilla. Fill paper
cases ½ full. Bake for 20 - 25
minutes until done.
Makes 36 cupcakes
topping
125 g (½ cup) butter
100 ml brown sugar
5 ml (1 tsp) Moir’s
Caramel Essence
15 ml (1 tbs) water
Place all the ingredients for
the topping in a saucepan.
Bring to the boil, stirring
until the sugar has melted.
Boil for 5 - 10 minutes until
thick. Spoon onto cooled
cup cakes. Decorate with
chopped peanuts.
36
37
Banana Cupcakes
recipe by Chris Sithole & M George
125 g (½ cup) butter
5 ml (1 tsp) Moir’s Vanilla Essence
250 ml (1 cup) sugar
2 extra large eggs
500 ml (2 cups) cake flour
2,5 ml (½ tsp) Moir’s Bicarbonate
of Soda
2,5 ml (½ tsp) salt
15 ml (1 tbs) Moir’s
Baking Powder
250 ml (1 cup) mashed ripe
bananas (about 2 large
ripe bananas)
60 ml (¼ cup) buttermilk
banana slices, dipped
in lemon juice
Preheat oven to 180ºC. Line
cupcake pans with paper
cases. Cream butter, vanilla
and sugar until light and
creamy. Add eggs one at a
time, beating well after each
addition. Sift together the
dry ingredients; add banana
and milk alternately to the
creamed mixture, beating
well after each addition. Fill
paper cases about ½ full.
Bake for 15 - 20 minutes,
or until done. Cool and
decorate with caramel icing
and a slice of banana dipped
in lemon juice.
Makes about 24 - 30
cupcakes
caramel icing
Cream the butter until light
and fluffy. Add the icing sugar
and caramel and mix well.
Add extra icing sugar if icing
is too thin.
125 g (½ cup) butter
375 ml (1½ cup) icing sugar
125 ml (½ cup) can caramel
38
39
cupcakes
Modern
Tricolour
Cupcakes
recipe by Mirriam Phiri
1 kg packet icing sugar
500 g (2 cups) butter
15 ml (1 tbs) Moir’s
Vanilla Essence
Moir’s Crimson Red, Green and
Yellow Food Colouring
Beat the icing sugar, butter and
vanilla essence together until
light and fluffy. Divide mixture
into 3 and colour red, green and
yellow. Spoon coloured icing
into piping bags fitted with plain
nozzles. Pipe all three colours
alternately onto each
cupcake. Decorate with
hundreds and thousands.
Makes 1,5 kg icing
42
43
Lemon Cupcakes
recipe by Lolo Mabitsela
200 g (360 ml) self-raising flour
140 g (250 ml) cake flour
210 g (250 ml) castor sugar
5 ml (1 tsp) Moir’s Baking Powder
150 g soft butter
200 ml milk
3 extra large eggs
5 ml (1 tsp) Moir’s Lemon Essence
5 ml (1 tsp) grated lemon rind
Line cupcake pans with paper
cases and set aside. Place the
flours, castor sugar, baking
powder, butter, milk, eggs,
lemon essence and rind in a
food mixer and beat until the
mixture is light and creamy in
colour. Spoon into prepared
paper cases, filling each paper
case three-quarters full. Bake
for 15 - 20 minutes or until
golden brown. Leave in pan for 5
minutes to cool and turn out onto
a wire rack to cool completely.
Makes 24 cupcakes
glazed icing
Mix the boiling water and icing
sugar together. Add more icing
sugar if mixture is too runny.
Divide mixture into three. Colour
each batch with a few drops
of either red, yellow or blue
colouring. Spoon glazed icing
onto cupcakes, one colour per
cupcake. Leave to dry.
130 g (1 cup) icing sugar
sufficient boiling water to
make a runny mixture
Moir’s Red, Yellow and Blue
Food Colouring
44
45
Baking & Icing
Cupcake
Essentials
1. Cupcake cases
2. A piping bag (instructions to
make one are overleaf)
3. Food colouring
4. Decorations of your choice
46
icing and decorating
1 kg packet icing sugar
500 g butter
15 ml Moir’s Vanilla Essence
Moir’s Red
Food Colouring
twirly whirly cupcakes
Fold down the other edge of the
piping bag. Place a star nozzle
in the piping bag. Spoon equal
amounts of red and plaincoloured icing on the left- and
right-hand side of the bag. Pipe a
generous whirl on each cupcake.
47
Beat the icing sugar,
butter and vanilla essence
together until light and
fluffy. Divide mixture, and
colour one half red.
How to make an icing bag
A
2
To make:
10˚
1
A
C
B
C
10˚
C
A
A
B
B
4
3
4
C
C
A
B
5
Cut a 25 x 25 cm square
from grease-proof paper.
Cut diagonally in half to form
two triangles. (Each triangle
makes one cone.)
2. Take one triangle and mark
the three corners A, B and C.
3-4. Fold corner B round inside
corner A, and bring
corner C round the
outside of the
bag until it fits
exactly behind A.
5. All three corners must be
together, and the tip of the
cone neatly closed. 6-7. Fold corner A over two or
three times to hold the cone
together. Snip a small piece
off the tip to let the icing
through for piping, or cut
off about 1,5 cm from the tip
and drop in a fancy nozzle.
1.
B
6
48
7
49
You can use different
nozzles and food colour
ing
to create
different eff
ects.
TIP
Initiated by the members of
the Tshwaranang Women’s
Group and made possible
by Moir’s, the Tshwaranang
Women’s Group Traditional
Treats features 21 traditional –
and not so traditional – recipes,
sourced from members of the
group – ranging from classic
bakes, traditional bulk biscuits
and festive favourites to
delectable summer puddings
and trendy cupcakes!
Mmm…
For decades
Moir’s products have
been tried and trusted
ingredients in our
traditional bakes and
desserts and we are
privileged to endorse the
Moir’s product range in
our Traditional Treats
recipe book.
– Beatrice Kubheka
www.moirs.co.za