Sultana & Cinnamon Mini cupcakes
Preparation 15 Minutes
Cook 20 Minutes
Serves 24
Method
Preheat oven to 180Β°C (160Β°C fan-forced).
Line two 12-hole (1-tablespoon/20ml) mini muffin pans with paper cases. Combine flour, brown sugar, oats and Sunbeam sultanas in medium bowl.
Whisk milk, vegetable oil and egg in small bowl, stir into dry ingredients (do not overmix, mixture should be lumpy).
Divide mixture into paper cases. Bake about 15 minutes, turn, top-side up, onto wire rack. Combine caster sugar with cinnamon, sprinkle over hot muffins.
For the Icing: beat butter till white and fluffy add sugar then milk slowly till the perfect texture, fill into piping bag and decorate with grated chocolate & mini easter eggs.
Ingredients
3/4 cup self-raising flour,
1/3 cup firmly packed brown sugar,
1/4 cup rolled oats
1/4 cup SUNBEAM sultanas
1/2 cup milk,
1/4 cup vegetable oil
1 egg
2 teaspoon caster sugar
1/4 teaspoon ground cinnamon;
Icing
1 Cup Icing Mixture
60g Butter soft
2 Tb sp Milk
Decorate with grated chocolate and mini easter eggs.
Recipe Collection
Banana Date Pancakes
- Combine flour, baking powder and sugar in a large mixing bowl.
- In a separate bowl, whisk together the milk, eggs and mashed banana. Add to flour mixture with dates and mix until smooth.
- Pre-heat a frying pan over medium heat, lightly spray with olive oil or brush with butter. Spoon ΒΌ cup measures of batter into pan and cook for several minutes until bubbles appear and base is golden. Turn over a cook a further 1-2 minutes.
- Serve pancakes with sliced bananas, blueberries and a drizzle of honey.
Sunbeam Banana Bread with Sultanas
Toast & enjoy!
NoteΒ | You need 2 large overripe bananas for this recipe because they mash easily and are the most flavourful. The third banana cut in half and lay over mix before baking. We sprinkled a 1tbsp brown sugar over mix too.
Last Minute Christmas Cake
Melt butter in a large saucepan over medium heat.Β Β Add the sugar and stir over the heat for 3-4 mins until combined.
Add dried fruit, bicarbonate of soda, rum, cognac and 125ml water and stir well to combine.Β Β Increase heat to high and continue to stir until the sugar dissolves.Β Β Reduce heat to medium then cook for a further 4 mins without stirring.Β Β Remove from heat, cover and allow mixture to cool overnight.
Preheat oven to 150ΒΊC (130ΒΊC fan).Β Β Grease and line a 23cm square baking tin.Β
Add eggs to the cooled mixture and stir.Β Β Add flour and spices and stir well to combine.Β Β Allow the mixture to sit for 10 mins before spooning into the prepared tin and smoothing the surface.
Decorate the top of the cake with blanched almonds then bake for 2 to 2 Β½ hours or until a skewer inserted into the centre of the cake comes out clean.Β Β Check your cake every hour to ensure it is not browning too quickly on top.Β Β If it is, cover with foil for the remainder of the cooking time.
Allow the cake to cool completely in the tin before inverting to remove.Β Β To serve, brush with a little apricot jam that has been warmed in the microwave.
This cake can be stored for up to 3 months in the fridge β cover the cooled cake in 2 layers of plastic wrap and foil.
Quick and Easy Christmas Pudding
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Place fruit and brandy in microwaveable bowl and heat for 1 minute or until warmed through. Set aside to cool, stirring occasionally.
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Beat butter and sugar with electric mixer until light and creamy. Beat in eggs one at a time. Sift flour and mixed spice over butter mixture, then stir in breadcrumbs and fruit mixture. Mix well.
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Grease and flour a 1.5L microwaveable bowl. Spoon mixture into bowl and smooth top. Cover with a pleated, double-layer of baking paper secured with kitchen string.
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Cook in microwave on defrost setting (300W) for 30 minutes, rotating the bowl after 20 minutes. Test with a skewer inserted into pudding. If it doesnβt come out clean, microwave at 5 minute intervals until done. Leave pudding to stand for 10 minutes before turning onto a plate. Serve with custard.
Christmas Cookies
Preheat oven to 170Β°C
Beat butter, essence and sugars in small bowl with electric mixer until light and fluffy, beat in egg. Stir in flours, chocolate bits, nuts, dried fruits & milk.
Drop heaped tablespoons of mixture onto lightly greased oven trays, about 3cm apart.
Bake in moderate oven about 12 minutes or until firm and lightly browned. Stand on trays 5 minutes before lifting onto wire racks to cool.
Plum Clafoutis
- Pre-heat oven to 190Β°C (170Β°C fan-forced). Cut plums in half and remove stone. Cut each half into thirds and toss with the sugar and juice. Arrange in the base of a shallow baking dish.
- Combine icing sugar and almond meal in a large mixing bowl. In a separate bowl whisk the egg whites until frothy. Add to the almond mix with the butter and vanilla, Mix until well combined and pour over the plums. Bake for 35 minutes, until mixture is golden and cooked.
