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recipes
Vanilla Cupcakes
(makes about 24)
•
225g of softened butter
•
225g of caster sugar
•
4 medium eggs
•
225g of self raising flour
•
½ tbsp of natural vanilla extract
1. Pre heat the oven to 180ºC.
2. Line 2 x 12 hole muffin tins with the baking cases.
3. Put the caster sugar, softened butter and vanilla into the mixer bowl and cream
together on a medium speed. Then add the sieved flour.
4. Mix together for about 1 minute until all the ingredients are combined.
5. Next, add the eggs one at a time and slowly mix until soft and creamy.
6. Spoon the mixture into the cases and fill about ⅔ full.
7. Cook the cupcakes for approximately 10–15 minutes or until they feel spongy and
firm.
Alternative Flavours
Chocolate cupcakes: Use the Vanilla cupcake recipe but instead use 195g of self raising
flour and 30g of good quality cocoa powder.
Lemon cupcakes: Substitute vanilla extract with lemon extract or alternatively the zest of
1 lemon.
Simply Creamy Frosting
Delicious on its own or you can use it as a base for adding flavours.
•
200g of full-fat soft cheese
•
100g of soft unsalted butter
•
600g of sieved icing sugar
1. Add all the ingredients to your mixer bowl. Mix for 1 minute until smooth.
Alternative Flavours
Vanilla: Add 1 tsp of natural vanilla extract whilst mixing.
Chocolate: Melt 100g of good quality chocolate (preferably 72% cocoa). Allow the
chocolate to cool slightly and then slowly add it to the frosting mixture using a slow speed
setting on your processor.
Zesty Lemon: Mix in the grated zest of 1 lemon.
16
Pavlova
•
4 egg whites
•
200g caster sugar
•
2 tsp vinegar
•
3 tsp cornflour
•
½ tsp vanilla extract
1. Preheat the oven to 120ºC. Grease and flour 20cm round tin.
2. Using the clean dry mixer bowl whip the egg whites on a high speed until stiff peaks
are formed.
3. Gradually add the sugar, a teaspoon at a time to start. Beat well between each
addition. As mixture thickens add the sugar more quickly. This should take
approximately 5–8 minutes mixing time.
4. Reduce speed to 1 and fold through vinegar, cornflour and vanilla. Continue mixing
until mixture is stiff and glossy, approximately 2–3 minutes.
5. Spread half of the pavlova onto a prepared tray. Pipe the remaining mixture to form
border.
6. Bake for 1¼ – 1½ hours. If able, turn oven off and allow to cool in the oven overnight
or for a few hours.
Decorate as desired. Fresh cream and lots of fresh berries is delicious. Sprinkle with icing
sugar to finish off.
recipes
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