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Fruit & Maple Chocolate Cupcakes

Preparation 1 hour plus chilling for cookie dough

Cook 30

Serves 12

Method
Ingredients

Method

To make the cupcakes line a standard muffin tray with 12 cupcake cases. Add Cadbury Baking Chocolate, cocoa powder, instant coffee and Coles Finest Maple Syrup to a heatproof bowl, pour over 100ml boiling water and whisk until the chocolate melts and the mixture is smooth. Cool for 5 mins before whisking in sour cream, olive oil, eggs and Coles Make and Bake Vanilla Paste.

In a separate bowl, mix together Sunbeam Sultanas, flour, dark sugar, McKenzie’s Baking Powder and sea salt. Add to the chocolate mixture and mix until combined. Divide evenly between cupcake cases and bake for 20 mins until the cupcakes spring back when gently pressed in the centre. Cool completely.

To make the buttercream, use an electric beater to whisk butter until smooth and creamy. With the mixer running, add Coles Sweetened Condensed Milk in a slow and thin stream until completely incorporated, then add Coles Make and Bake Vanilla Paste and whisk for 2 mins on a high speed until fluffy and smooth.

Decorate cupcakes with the buttercream.

Ingredients

180g Cadbury Baking Chocolate Dark 70% Cocoa, finely chopped

30g cocoa powder

1 tsp instant coffee

75g Coles Finest Maple Syrup

100ml boiling water

115g sour cream

60ml light olive oil

2 whole eggs plus one yolk

1 tsp Coles Bake and Create Vanilla Paste

150g Sunbeam Australian Sultanas

100g plain flour

100g dark brown sugar

2 tsp McKenzie’s Baking Powder

1 tsp sea salt flakes

CONDENSED MILK BUTTERCREAM

500g butter softened to room temperature

397g tin Coles Sweetened Condensed Milk

1 tsp Coles Bake and Create Vanilla Paste

Recipe Collection

Asparagus Pastries

Preheat oven to 180°C.

Cut each pastry sheets into 4 squares. Mark 1cm in from the edge of pastry to resemble a photo frame. Place on paper lined baking trays.
Panfry onions in oil for 5 minutes stirring occasionally. Pour in wine and brown sugar and cook for a further 5 minutes stirring continuously. Stir in pine nuts and cool.
Place heaped spoonfuls of onion mixture into the centre of each pastry square. Arrange mushrooms and asparagus on top. Sprinkle with feta and brush edges with egg. Bake for 15 – 20 minutes. Serve.

Christmas Fruit Pudding

Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least 2 hours.
Cream butter and sugar until pale and fluffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition
Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.
Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper.
Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds.
Take a 60cm long piece of baking paper and 60cm piece of foil, layer and fold in half, make a 3cm pleat in the middle (this allows for any expansion of the pudding). Place sheets over pudding and secure tightly with string. Place a wire rack onto the base of a large saucepan, fill one third with water and bring to boil. Carefully place pudding onto wire rack making sure the water level comes about halfway up pudding basin. Cover and simmer for 6 hours, replenish water when needed.
Remove from water, stand for 10 minutes before turning out. Serve cut into slices with cream and maple syrup.

Hot Cross Sultana Muffins

Cream together the butter, sugar and orange rind until light and fluffy. Add the eggs one at a time beating well after each addition. Sift together the flour, cinnamon and combine with the Sultana Bran, Sunbeam Sultanas and walnuts. Add dry ingredients to creamed mixture alternatively with yogurt, until just combined. Spoon mixture into greased muffin pans filling ¾ full. Pipe on crosses. Bake in moderate oven for 25 minutes or until golden brown. Serve Warm.

Crosses:

Mix flour and water to a smooth paste. Fill into a small plastic bag, cut a small hole across the corner and use to pipe crosses.

Sunbeam Traditional Fruit Cake

You will need a 21cm round tin for this recipe (base measurement)

Soak fruit overnight in brandy, if you warm the brandy it infuses faster and you can soak for a few hours instead of overnight.
Place soaked fruit, water, butter, maple syrup and sugar in a saucepan. Slowly bring to the boil then remove from heat and add bicarbonate of soda mixed with one tablespoon boiling water. Cool for 15 minutes. Add lightly beaten eggs, mixing thoroughly. Fold in sifted flours, spices and vanilla essence.
Preheat oven to 160ºC. We used a 21cm bundt tin. Spoon batter into the prepared tin, using a spatula to smooth the surface. Bake for up to 75 to 90 minutes or until the cake springs back when gently pressed in the centre. Allow cake to cool in the tin for an hour then invert onto a cooling rake to remove. Allow to cool completely.

TIP: Liquor can be substituted with flavoured syrup or orange juice.

Optional cinnamon burnt buttercream: Heat 500g butter in a large frypan over medium heat, stirring occasionally, until a deep golden colour. Pour the butter and milk solids into a heatproof bowl and refrigerate until hard. Remove burnt butter from fridge for 1 hour to soften then add 250g of the butter to a stand mixer and beat for 4-5 mins until creamy. Add 320g sifted icing sugar mixture, ½ tsp ground cinnamon and 2 tbsp milk and beat for a further 6 mins or until light and fluffy.

Caramel Walnut Brioche Pudding

Butter both sides of sliced Brioche and layer in greased pan (mine is 8” x 11”).

2. Sprinkle dried Mixed fruit and Walnuts evenly over bread.

3. Mix eggs, sugar and vanilla paste until sugar is dissolved,then mix together with Cream and Milk.

4. Pour egg mix over Brioche and let soak whilst you make your caramel.

5. In heavy based pan add butter, golden syrup and condensed milk, stir until all melted on low heat. This can then be spooned over Brioche into all gaps, finish by sprinkling more Walnuts and Cinnamon.

6. Place in oven 165’c fan forced for 35-45 minutes, or until centre is set.

7. Enjoy

# You may like to soak Mixed Fruit in a little Brandy!

Aussie Ice-cream Pudding

Preheat oven to 180ºC.

Brush a 2 litre pudding basin with vegetable oil, then line with plastic wrap, trying to keep wrap smooth without wrinkles. Place in the freezer to chill.
In a bowl combine sultanas, raisins, cranberries, apricots, macadamias and orange liqueur. Leave to soak for 30 minutes.
Place softened ice cream in a large bowl stir in soaked fruit. Fold in whipped cream and pour mixture into prepared pudding basin. Place in the freezer and freeze for 4 hours or overnight.
To prepare orange cake, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in almond meal, orange juice and rind. Pour into a greased and paper lined 20cm cake tin and bake for 1 hour. Allow too cool in the tin, before turning out onto a board.
To finish pudding, ease ice-cream pudding from basin and place on top of cake. Trim the cake edges if required and serve cut into thick slices.

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