Red Velvet Cupcakes

Preparation 20 Minutes

Cook 25 Minutes

Serves 24

Print Recipe Share

Method

Preheat oven to 170°C.

  1. Line 24 cupcake pans with paper cases.
  2. Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar and currants.
  3. Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined.
  4. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
  5. 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

Lemon Friands

  1. Pre-heat oven to 180°C (160°C fan-forced). Grease with some butter and dust with additional almond meal 12 x ⅓ cup capacity friand moulds.
  2. Combine icing sugar, almond meal and flour in a large mixing bowl.
  3. In a separate bowl, whisk the egg whites until frothy. Stir in the butter and juice. Add to the icing sugar mixture and mix until well combined.
  4. Pour between prepared moulds and bake for 20 minutes. Allow to cool for 5 minutes before removing from pan and cool completely on a cooling rack. Serve dusted with additional icing sugar.

Shortbread Layered Fruit Mince Butter Cake

Preheat oven to 180°C/350°F.

Grease 3 round 20cm (8-inch) cake pans; line base and sides with baking paper.

Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy.

Beat in eggs, one at a time.

Stir in sifted flours and milk, in two batches. Spread mixture into pan; smooth surface.

Bake cake about 1/2 hour. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool. Grab your prepared Sunbeam Fruit Mince and spread a generous layer over each cake then cover with a layer of cream. Stack the 3 cakes and then cover whole cake with cream icing.

Arrange summer fruits on top & dust with sifted icing sugar, arrange the gingerbread cookies as desired to decorate before serving.

Christmas Chocolate Fruit Truffles

  1. Heat cream in small saucepan until just below boiling. Remove from heat and add chocolate. Set aside for 1 minute, then stir until melted.

  2. Combine 1/2 cup of the currants and half of the hazelnuts in a bowl and set aside for decorating. Place remaining currants and salt in a bowl, pour over the chocolate mixture and stir to combine. Refrigerate for 1-2 hours or until firm enough to roll.

  3. Scoop tablespoons of the chocolate mixture and use clean hands to roll into balls. To decorate, roll balls in the reserved currant and hazelnut mixture, remaining hazelnuts or coconut. Store in the refrigerator and allow to soften slightly before serving.

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.

White Chocolate & Almond Tarte with Sherry Soaked Currants

  1. Pre-heat oven to 180ºC (160°C fan-forced). Lightly grease a 34 x 12cm rectangular flan tin and place onto a flat baking tray.

  2. Combine currants, sherry and orange rind. Set aside.

  3. For the crust, combine almond meal, sugar and cinnamon in a mixing bowl. Add melted butter and mix until well combined. Press firmly into prepared tin and bake for 18-20 minutes until just golden. Set aside to cool.

  4. For the white chocolate cream, combine chocolate and ¼ cup of the cream in a heat-proof bowl over a saucepan of simmering water. Mixing until chocolate is melted and smooth. Remove from heat and allow to cool.

  5. Beat cream cheese, remaining cream and sugar until smooth. Add the cooled chocolate mixture, mixing until smooth.
  6. Remove crust from tin and place onto a serving platter. Sprinkle currants over the almond crust and spread with the cream cheese mixture. Sprinkle with almonds, pomegranate and mint. Serve immediately or chill for later use.

Sunbeam Fathers Day Nut Mix

Preheat oven to 160°C

Line a large rimmed tray with baking paper so the maple syrup doesn’t get stuck to the pan.

Pour the Sunbeam natural almonds, raw cashews and pepitas onto the tray and set it aside.

In a small bowl, combine the maple syrup, melted butter, salt, rosemary, and cayenne. Stir till blended.

Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Then spread the mixture in a single layer across the tray.

Bake in oven, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are golden, approx 20 minutes. 

Remove tray from the oven and stir the nuts one more time, spreading them into an even layer & let them cool. Once cool store in a airtight jar and gift to dad on Fathers Day!
More Recipes

Join Our Recipe Club