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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

Chocolate Bark

Line a 25cm x 35cm with baking paper. Place chocolate into a medium heat proof bowl; stir over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Stir in puffed rice and coconut.

Working quickly, spread chocolate mixture onto tray as thinly as possible; sprinkle with dried fruits, nuts, remaining coconut & rice puffs.

Refrigerate until set. Break bark into pieces to serve.

Sultana & Date Scones

Preheat oven to 220°C (210°C fan-forced).

Line scone tray with non-stick baking paper. Sift flour and salt into a large bowl. Add butter and rub in lightly with fingertips.

Add sugar, sultanas & dates and stir to combine. Make a well in the centre of the mixture. Add beaten egg and almost all of the milk. Mix quickly with a flat bladed knife to a soft dough, adding more milk if necessary. Turn out onto a lightly floured surface and knead briefly until smooth. Press or roll out to form a round about 2cm thick.

Cut dough into rounds using a floured plain 5cm cutter. Place scones together, without touching, on prepared tray and brush with extra milk. Bake for 10-12 minutes or until golden brown.

Fruit Nut Fudge Brownie

Preheat oven to 180°C. Grease and line base and sides of a 27cm x17cm slice pan with baking paper, extending paper over sides.
Combine fruit and rum or juice in saucepan and bring just to the boil. Set aside to cool, stirring occasionally. Set aside 1/4 cup of the fruit mixture for decorating the top.
Heat butter and chocolate in saucepan over low heat and stir until melted and combined. Set aside to cool 10 minutes.
Whisk sugar and eggs together in large bowl, then whisk in cooled chocolate mixture and remaining soaked fruit. Sift flour, cocoa and baking powder into the bowl and add half of the hazelnuts (saving some for the top). Stir until combined. Pour into prepared pan and scatter with reserved fruit and nuts.
Bake for 40-45 minutes or until tested with a skewer. Some crumbs will cling to the skewer. Allow to cool in the pan for 30 minutes before removing. Cut into 18 pieces and serve warm and gooey or cool and fudgy.

Lamb Rogan Josh

Heat half of the oil in a large frying pan, add onion, garlic and ginger, cook for 3-4 minutes until tender. Add rogan josh paste and cook a further minute until fragrant. Add to the pot of a slow cooker.
Using the remaining oil, sear lamb in batches until well browned. Add to the slow cooker with the tomatoes and water. Cook on low heat for 8 hours. Stir in garam masala and season well.
Serve lamb with almonds, coriander and papadums.*For a faster cooking time, cook on High heat for 4 hours.

Butter Chicken

1. Heat oil in a frying pan over low heat, add onion, ginger and garlic cooking for 3-4 minutes until tender. Stir in spices and cook for 1 minute until fragrant. Add almond meal and continue cooking a further minute. Transfer mixture to the bowl of a slow cooker.

2. Add the chicken to the slow cooker arranging in one layer and add the passata and water. Cover and cook on low heat for 8 hours. Stir in the cream and serve sprinkled with almonds and accompanied with rice and naan bread.

*For a faster cooking time, cook on High heat for 4 hours.

Macadamia Nut Cookies

Preheat oven to 180℃ and line a few large baking trays with baking paper

Add the butter and sugars to the bowl of a stand mixer. Mix for 3-4 minutes until well combined and whipped. Whisk the eggs and vanilla extract together, then slowly add to the butter mixture until combined.

Add the flour, baking powder, baking soda and salt. Mix on low until you form a dough. Stir in the white chocolate and macadamias. Then gently fold in the raspberries, careful not to overmix so the raspberries melt and mix through the whole dough.

Scoop out the dough into balls and place onto the prepared baking sheets, keeping cookies 5cm apart to allow for spreading. Place into the oven and bake for 10-12 minutes, until edges are browned.

Remove from the oven and allow to cool and set slightly before transferring to a wire rack.

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