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Red Velvet Cupcakes

Preparation 20 Minutes

Cook 25 Minutes

Serves 24

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Method
Ingredients

Method

Preheat oven to 170°C.

Line 24 cupcake pans with paper cases.
Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar and currants.
Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined.
Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
Spoon the mixture into the paper cases. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.

Ingredients

2 cups plain flour

¼ cup cocoa powder

1 tsp bicarbonate of soda

1½ cups caster sugar

⅔ cup Sunbeam Currants

1 cup buttermilk

200g unsalted butter, melted

2 eggs, lightly whisked

1 tbsp white vinegar

1 tsp vanilla extract

1tsp red food colouring

Cream Cheese Frosting (optional)

1 x 250g pkt cream cheese, at room temperature

2 cups pure icing sugar

120g butter, at room temperature

1 tsp vanilla essence

Recipe Collection

Turmeric Chicken Curry

Heat oil in a frying pan. Add onion, ginger and garlic, cooking over low heat for 4-5 minutes until tender. Stir in spices and cook a further minute.
Add coconut milk, chicken and almond meal to pan. Simmer over a low heat partially covered until chicken is cooked through.
Serve curry sprinkled with flaked almonds, tomatoes and coriander. Accompany with rice and cucumber.

Fruit Mince Brownies

In a small saucepan heat mixed fruit and maple syrup until bubbling then remove from heat and set aside to infuse.

Approx 2 hrs

Preheat the oven to 180°C. Grease a 22cm square cake or brownie pan and line the base with baking paper.

Place chocolate, sugar and butter in a saucepan over low heat, stirring until melted and well combined. Remove from heat, cool slightly, then stir in eggs until well combined. Add flour, baking powder, cocoa, fruit mince, vanilla paste and nuts, stirring to combine. Spread into the pan and bake for 25 minutes or until just set.

Cool in pan, then dust with cocoa. Cut into 12 squares and serve. Brownies will keep in an airtight container for 2-3 days.

Sticky Currant, Walnut & Ginger Puddings

Preheat oven to 180°C. Lightly grease 6 x 1 cup ramekins.

In a large bowl, whisk flour, ginger, salt, and brown sugar. Add currants, walnuts and ginger and toss to coat in the flour mixture. Add the milk and butter, and stir until just combined.

Divide mixture into prepared ramekins and bake for 25 – 30 minutes, until golden on top and a toothpick inserted into the centre comes out clean.

To make the caramel sauce, combine brown sugar and milk in a saucepan and stir well.

Place over medium heat. When bubbles form around the edge of the pan, reduce heat to medium-low and cook 2 – 3 mins, gently swirling the pan but not stirring, until caramel is thickened and is just starting to smell toasty. Remove from heat, and immediately stir in butter and vanilla.

Serve puddings in ramekins, or turn out onto plates. Spoon over the caramel sauce and serve warm – with cream or ice cream if desired.

Tips

Divide batter into 12-hole muffin tin, greased or lined with cupcake papers. Check for doneness from 20 min.

If caramel is made in advance, re-warm over low heat or in the microwave, until smooth and pourable.

White Christmas

Grease and line base and sides of a 27cm x 17cm slice pan with baking paper, extending paper over sides.
Place chocolate and coconut oil in large heatproof bowl over a saucepan one-third filled with simmering water. Stir until melted and remove from heat.
Add sultanas, almonds, cherries, rice cakes and coconut. Stir to combine and spread into prepared pan. Press down firmly.
Set aside to cool for 1 hour or until set. Refrigerate if weather is hot. Cut into 18 pieces to serve.

Pavlova Trifle with soaked Natural Sultanas

To make the Rum Custard: Soak Sunbeam Sultanas in the rum for 1-2 hours. Place milk, maple syrup, vanilla, cinnamon and ginger into a saucepan over low-medium heat. Bring to a gentle simmer but below boiling for 5 minutes. Remove from the heat and allow to cool slightly, removing the cinnamon and ginger pieces.
In a large bowl whisk together egg yolks and corn starch. Then, while whisking slowly mix in a ladle of the warm milk to temper the eggs. Continue doing this until you have mixed all the warm milk in. Clean out the saucepan and add the custard mixture back in. Heat over low heat for 20 minutes, whisking constantly, until the custard coats the back of the spoon. Remove from heat and stir through the rum-soaked Sultanas.
Pour into a heat safe bowl and let cool on the counter. Then, refrigerate until cold.
To make the Candied Pistachios: Add the sugar and honey to a small saucepan over medium heat. Cook, stirring, until sugar is dissolved. Add pistachios, salt and lemon zest. Stir to combine. Turn the heat up to medium-high and cook for 2 minutes, or until the syrup coats the pistachios and is very thick. Place pistachios onto a baking tray lined with baking paper and allow to cool and set. Let cool completely before chopping and using.
Pour into a clean bowl the thickened cream. Add in the vanilla essence and whisk until soft peaks forms.
To assemble Trifle: in a large glass serving dish, layer custard, chunks of pavlova, spiced rum custard, whipped cream, honey candied chopped pistachios, strawberries and raspberries. Repeat this until your trifle bowl is full.
Garnish with fresh raspberries, strawberries, cream and honey candied chopped pistachios.

Serve and enjoy.