Carrot & Walnut Cake Cupcakes
Preparation 15 Minutes
Cook 20 Minutes
Serves 12
Method
Preheat oven to 180 degrees Celsius
Whisk together your plain flour, baking soda, salt and cinnamon
In a separate bowl, mix your wet ingredients, milk, white vinegar, vegetable oil, eggs and brown sugar
Once your wet ingredients are well combined, stir in your carrots, shredded coconut, pineapple, walnuts and raisins.
Pour your wet ingredients into your dry ingredients and mix until just combined. Do not over mix.
Fill your muffin tins with your patty pans and then with a spoon or a lever ice cream scoop, fill them to the top.
Bake in the oven for approximately 20 minutes or until a skewer comes out clean.
Let cool completely before decorating with meringue.
Once your muffins are cool you can start on your meringue. Mix your egg whites and caster sugar together in a bowl over a pot of water on the stove. Once the heat from the pot has dissolved the sugar in your egg whites, put your bowl on your electric mixer and whisk until stiff peaks.
Using a piping bag or a large ziplock bag with the corner cut off, pipe the top of your muffins in any shape you like. If you have a blow torch, give them some colour, or leave them natural and decorate with your favourite easter eggs.
Ingredients
125ml room temperature milk
½ tsp white vinegar
200gm brown sugar
75ml vegetable oil
2 extra large eggs
200gm plain flour
1 ¼ teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 ½ cups of shredded carrots (tightly packed)
50 grams shredded coconut
100 grams Sunbeam Walnuts
100 grams Sunbeam Raisins
1 tin (440grams) of drained crushed pineapple
For meringue:
200gm egg white
200gm caster sugar
Recipe Collection
Sunbeam Christmas Pudding
In a large saucepan combine all dried fruits with 300ml water, butter and caster sugar. Stir well to combine, then bring to the boil, reduce heat to low and stir over a simmer for 8 mins. Turn off the heat and stir in bicarbonate of soda. Cover and allow mixture to cool completely overnight.
Soak breadcrumbs in milk until just absorbed. Add to the mixture with lemon zest, almonds, carrot, flour and spices. Mix well then stir in eggs, brandy and orange juice.
Grease the base and sides of a 2L lidded pudding basin. Spoon the mixture into the basin then smooth the surface and cover with a round of baking paper before closing the lid.
Place a trivet into the bottom of a large saucepan and rest the pudding basin on top. Fill the saucepan with enough boiling water to come half way up the basin. Cover the saucepan with lid, bring the water to a boil then reduce to very low simmer and leave the pudding to steam for 6 hours.
Check that the pudding is done by gently pressing gently the centre. If it springs back it’s ready (f not, re-cover and steam for a further 30 mins, repeating if necessary).
Allow pudding to cool in the tin for an hour then invert onto a baking rack to cool completely.
Hot Cross Cookies
- Preheat the oven to 180°C. Line cookie trays with baking paper.
- Beat butter, vanilla, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and bicarb soda, in two batches. Stir in fruit, nuts & chocolate.
- Roll tablespoons of mixture into balls; place 5cm apart on trays.
- Bake cookies 15 minutes or until golden; cool on trays.
- Once cookies are cooled, pipe cross with melted white chocolate.
Notes: Each cookie weighed 50g before cooking to make 24. Keep a few extra currants and choc chips to add to cookies when removed from oven to decorate top.
Christmas Cupcakes
Preheat oven to 180°C (160°C fan-forced).
Line a 12-hole muffin pan with paper patty cases. In a bowl, using an electric mixer, cream butter, mixed spice and sugar together until light and fluffy. Beat in the vanilla extract. Add eggs, one at a time, beating well after each addition.
Fold in flour alternately with milk, beginning and ending with flour. Fold in Sunbeam sultanas.
Spoon mixture into paper cases until two-thirds full.
Bake for 25-30 minutes or until cooked when tested with a skewer.
Cool in pan for 5 minutes, before turning onto a wire rack to cool completely.
To make the icing: beat cream cheese with icing mixture. Slowly fold melted and cooled chocolate.
Ice the cupcakes and decorate with mini gingerbread houses.
Stuffed Baked Apples
- Pre-heat oven to 180°C (160°C fan-forced).
- Cut a 2cm slice off the top of each apple and set aside. Using a spoon or melon scoop, scoop out the core of the apple. Place apples into a baking dish.
- Combine the raisins, walnuts, sugar, butter and spice. Using finger tips, mix it all together until a rough mixture has formed. Spoon into the cavity of each apple and bake for approx 25 minutes until apples are tender. If using the tops of the apples, add to the oven half way through cooking time and serve these with the baked apples.
Lunchbox Muffins
Preheat oven to 180°C and line cupcake or muffin tray with paper cases.
- Combine the fruits, butter, sugar, spices, bicarbonate of soda and water in a saucepan. Bring to the boil, stirring, then remove from heat and allow to cool.
- Add the eggs and beat well. Add flours to the mixture and beat well.
- Pour into paper cases and bake for 30 minutes, or until skewer inserted in centre comes out clean. Allow to cool on rack.
Roast Pork with Pistachio Stuffing
Pat the pork belly dry with a paper towel, then score the rind at 1cm intervals.
To make the Pistachio Stuffing, melt the butter in a medium saucepan over low-medium heat. Add the shallot, lemongrass, garlic, ginger and chilli flakes. Cook, stirring for 3-4 minutes until softened. Then add the remaining ingredients. And cook, stirring, until pistachios are lightly golden. Remove from the heat and allow to cool. Then stir in the lemon zest and parsley leaves.
Butterfly the pork belly, leaving one edge intact. Spoon the Pistachio Cranberry Stuffing inside the pork and then roll up. Secure the pork with kitchen twine. Place pork into the fridge overnight (or for 12 hours) to allow the skin to dry up and the pork meat to take on the stuffing flavour.
Preheat the oven to 180℃ fan force.
Place pork onto a wire rack and into a roasting tin. Rub the oil over the pork belly skin and sprinkle over salt. Place into the middle of the oven and roast for 30 minutes. Turn heat down to 160℃ and continue to cook for 2 hours to slowly cook the pork meat. Then, to finish, turn the oven up to the highest grill setting and continue cooking for 2-4 minutes until skin has turned to crackling – you may need to use tongs to rotate the pork a few times to brown all sides evenly.
Remove from the oven and allow to rest for 10 minutes, before carving.
