Red Velvet Cupcakes

Preparation 20 Minutes

Cook 25 Minutes

Serves 24

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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

Decadent Fruit Mince

Mix all the ingredients in a large bowl till combined.

Place into sterilised jars and store in a cool dark dry place to macerate for as long as you can before using.

This fruit mix made ahead can be used for so many great Sunbeam Recipes!

Christmas Cake

I. Start by preheating your oven to 16O°C on the fan-bake setting

2. Then in a large saucepan, add 500g Sunbeam Mixed Fruit, 1 teaspoon of mixed spice, 100g of Sunbeam walnuts, 150g of sugar, 150mL of brandy, 150mL of orange juice and 125g of unsalted butter (note: you can sub the brandy for more orange juice if you like!)

3. Next bring the saucepan to a simmer over a low heat for approx. 20 minutes, then pop the fruit mixture into the fridge to cool down.

4. Now in a large mixing bowl, add 2 eggs, 2 cups/270g of flour, 1 teaspoon of bicarb and 1 teaspoon of baking powder

5. Next pour the chilled fruit mixture into the bowl and give it a good mix using a wooden spoon.

6. Now line a 19cm x 6.5cm round baking tin with baking paper as demonstrated in the IGTV, then pour the mixture into the tin (be careful not to collapse the sides of the baking paper.

7. Give the tin a few taps and a good shake around to ensure the mixture is nice and even, before popping it into the oven at l60C (be sure to keep an eye on the top of the cake to ensure it doesn’t burn!)

8. After approx. l hour 10 minutes insert a skewer into the cake: if it comes out clean, the cake is done and you can remove it from the oven.

9. Set the cake aside to cool for a few hours, then remove it from the tin. Peel off the baking paper and serve!

Recipe Credit: @recipearce

Sultana Cinnamon Mini Muffins

Preheat oven to 180°C (160°C fan-forced). Line two 12-hole (1-tablespoon/20ml) mini muffin pans with paper cases. Combine flour, brown sugar, oats and sultanas in medium bowl. Whisk milk, melted butter 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.

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.

Dark Chocolate Rocky Road

  1. Grease and line base and sides of a 27cm x17cm slice pan with baking paper, extending the paper over sides.
  2. Place chocolate and coconut oil in a large heatproof bowl over saucepan one-third filled with simmering water. Stir until melted and remove from heat.
  3. Add raisins, marshmallows, macadamias, coconut and three-quarters of the seed mix (saving some for the top). Stir to combine and spread into prepared pan. Scatter with reserved seed mix.
  4. Set aside to cool for 1 hour or until set. Refrigerate if weather is hot. Cut into 24 pieces to serve.

Pine nut, Sultana & Maple Tart

Place the maple syrup, sugar, and salt in a medium saucepan and stir to combine them. Add the butter, place the saucepan over med-high heat, and bring mixture to a boil, stirring often. Remove the saucepan from the heat and transfer the mixture to a large mixing bowl; add the sultanas & allow it to cool for 20 minutes. Whisk in heavy cream, followed by the egg and egg yolk. 

Preheat the oven to 180 Degrees. 

Place the tart shell on a baking sheet to catch any drips. Distribute the pine nuts evenly over the bottom of the tart shell and pour the custard into the shell until it reaches the top of the crust. Bake for 30-45 minutes, or until both the crust and the filling have turned light golden brown and the custard is set but still jiggly.  

Serve the tart while still slightly warm, or cool it and serve at room temperature. Leftovers will keep, wrapped in plastic, for a few days in the refrigerator.
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