Christmas Cupcakes
Preparation 30 Minutes
Cook 30 Minutes
Serves 12
Method
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.
Ingredients
Cupcakes
160g Caster Sugar
125 grams butter softened
3 Eggs
1 teaspoons Mixed spice
1 teaspoon cinnamon
100g Sunbeam Sultanas
200g Self Raising flour
65g Milk
Icing
250 gram cream cheese
1/2 cup icing mixture
100 gram white chocolate
Recipe Collection
Rum & Raisin Profiterole Wreath
To make the custard, combine raisins and rum in a small bowl and allow to soak for 10 mins. Drain and roughly chop the raisins.
Combine milk, cream and vanilla in a medium sized, heavy based saucepan over medium heat. Not letting the milk come to a boil, stir until warmed.
In a separate bowl combine egg yolks and sugar, whisk until mixed then add flour and whisk to incorporate.
Gradually add the egg mixture to the milk, whisking over a medium heat, until it is all added and incorporated. The custard will thicken, continue to whisk until smooth. Remove from heat and allow to cool slightly before stirring through the soaked raisins.
To make the choux pastry, preheat oven to 190ºC (170ºC fan). Line 2 large baking trays with baking paper.
In a medium saucepan, combine butter and sugar with 250ml water. Stir over a medium-high heat until the water begins to boil and the butter has melted. Remove pan from the heat, add the flour and use a wooden spoon to vigorously mix to combine. The mixture will begin to resemble a dough – return pan to medium heat and cook for a further 1-3 mins, stirring, until you notice the dough pulling away from the sides of the pan. Spoon the dough into a bowl of a stand mixer and allow to cool slightly (10 mins).
Fit the stand mixer with a whisk attachment. Add vanilla bean paste and 1 egg and whisk until just combined. Repeat with remaining eggs until your dough is glossy.
Transfer the mixture to a large piping bag fitted with large, round, open tip. Spray the surface of the baking paper with a fine mist of water.
Pipe 12 rounds, evenly spaced, onto each prepared tray. Bake for 30-40 mins, ensuring the oven door stays closed for the first 25 mins, until the pastries are puffed and golden. In the final 5 mins, prick the base of the pastries with a toothpick and return to the oven to dry out.
Turn off the oven and open the door, allow pastries to cool completely in the oven.
Once the pastries are cool dip in melted chocolate (white and dark) and rest on a baking rack until chocolate sets.
Pipe each profiterole with the rum and raisin custard. Arrange in a wreath shape on a large, round serving platter. Decorate with cherries, raspberries and mint leaves. Generously drizzle with chocolate sauce to serve.
Frozen Christmas Pudding
Combine sugar with 250ml water in a small saucepan. Stir over a low heat until the sugar has dissolved, then increase heat to high and boil for 1 minute.Remove from heat, add sultanas and cranberries and allow to sit for 10 mins. Drain and set aside to cool.
Use muslin to line the inside of a 1.75L capacity pudding basin.
Meanwhile, spoon icecream into the bowl of a stand mixer fitted with a beater attachment. Allow to soften slightly before beating until smooth.Add cooled fruit mixture, vanilla, cinnamon, pistachios and brandy and beat until just incorporated. Spoon into the prepared basin, smooth the surface, cover with the lid (or plastic wrap) and freeze overnight or until firm.
Turn out onto a serving plate, top with fresh berries and shower with icing sugar to serve.
You will need a 1.75L pudding basin and muslin for this recipe
You will need to begin this recipe the night before
Pistachio & Fruit Cheesecake
- Cover Angas Park Apricots in 100ml maple syrup & 50ml water in bowl. Cover Angas Park Fruit Medley in 150ml of maple syrup and 50ml water in another bowl. Set both aside to soak.
- In a food processor blend almonds and almond meal until fine crumb. Mix almond crumb with melted butter, press into bottom of cake tin. Preheat oven to 180ºC & bake 15 min.
- Mix room temperature cream cheese until fluffy. Dissolve gelatine powder in boiling water. Add gelatine, condensed milk, melted white chocolate to cream cheese & combine until smooth.
- Fold well-drained fruit medley into cake mix then pour over cooled almond base in springform cake tin. Refrigerate until set (Approx. 6 hours).
- Remove cheesecake from tin and serve with drained apricots and chopped pistachios for garnish.
Almond Joy Cookies
Preheat the oven to 180°C. Line cookie trays with baking paper.
Beat butter, extract, 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 soda, in two batches. Stir in Sunbeam Flaked Almonds, coconut & chocolate.
Roll tablespoons of mixture into balls; place 5cm apart on trays.
Bake cookies 15 minutes or until golden; cool on trays.
Feel the joy!
Panforte
- Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake pan.
- Place sugar, honey and chocolate in a large saucepan and gently heat until chocolate is melted. Stir in the raisins, figs, cherries, cranberries and nuts. Mix well.
- Add flour, cocoa and spices to mixture and working quickly mix it together until all combined. You may need to wear a thick rubber glove. Press mixture into prepared pan and bake for 13-15 minutes. Set aside to cool before removing from pan to cool completely.
Roasted Cauliflower Soup
- Cut cauliflower roughly into pieces, toss with half the oil and cumin. Season well. Spread onto a lined oven tray and roast at 180°C for 25 minutes or until tender.
- Heat remaining oil in a large pot. Add onion and garlic, cooking until onion is tender. Add roasted cauliflower pieces, potatoes and the stock. Bring to the boil, reduce heat and simmer for 20 minutes.
- When potatoes are tender, puree soup with a food processor or handheld blender, until smooth and creamy. Return to heat until required.
- For walnut crumb, heat oil in a frying pan and toast breadcrumbs and walnuts until golden and crisp. Allow to cool slightly, then stir in parsley and currants. Season well. Serve hot soup with a scattering of crumbs.
