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

Date Cookies

  1. Pre-heat oven to 170°C (150°C fan-forced). Line oven trays with baking paper. Place oats, flour, dates and pepitas in the bowl of a food processor and pulse until coarsely chopped. Remove to a mixing bowl.
  2. Place butter and honey in a small saucepan and heat until melted. Add to oat mixture with the banana and mix well. Spoon tablespoons of mixture onto prepared trays. Bake for 20 minutes or until just golden. Remove to a cooling rack to cool completely.

Apricot Balls

  1. Place apricots, sultanas and water in a small saucepan. Bring to a gentle boil, then simmer for 2-3 minutes.
  2. Place cooled fruit in a food processor and pulse until smooth. Add oats and coconut. Remove to a bowl and roll teaspoonsful into balls and then roll in sesame seeds to coat. Refrigerate until required.

Notes:
Balls can also be rolled in coconut, chopped pepitas or chopped nuts.

Easter Chocolate Bark

Grease and line a standard baking tray. Set aside.

Place each chocolate flavour in separate bowls. Microwave each bowl in 20 second bursts, stirring in between, until melted.

Divide the white chocolate into 3 separate bowls. Add a few drops of pink colouring to one and stir.

Add a few drops of purple colouring to the second bowl and stir.

Pour the milk chocolate into prepared tray, tilting the tray until the whole base is covered.

Spoon each of the coloured and plain white chocolate onto different spots on the chocolate. Sprinkle with Sunbeam mixed fruit.

Using a skewer, make swirls in the chocolate to create a marble effect. Decorate with chosen sprinkles and cool to set.

Cut or break up chocolate to serve. Great as a gift too!

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.

Mini Indulgent Puddings

Preheat oven to 150°C

  1. Combine fruit, jellied cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
  2. Brush ten 1-cup pudding basins (ramekins) with melted butter and line base with baking paper.
  3. Mix eggs, butter, brown sugar and flours until well combined, then stir through fruit mixture. Spoon mixture into prepared basins.
  4. Cut a large circle of foil and baking paper and place over each pudding, foil side up. Secure tightly with kitchen string.
  5. Place pudding in a large saucepan and add enough boiling water to fill halfway up the sides. Cover and bring to the boil, reduce heat and cook for 11⁄4 hours, replenishing water when needed.
  6. Remove from water and store well wrapped until Christmas.

Rocky Road

Grease and line the base and sides of a 20cm square baking tin.

Mix together raisins, cherries, marshmallows and pistachios.  Pour 1 cup of the mixture into the base of the prepared tin.

Combine chocolate and butter in a heatproof bowl, microwave for 30 seconds, stir then microwave in 10 second bursts until melted.  Allow to cool for about 5 mins before adding the remaining fruit and nut mixture.  Toss to coat then pour into the prepared tin, gently flattening the surface.  Refrigerate until firm (about 2 hours).

Remove from tin and slice into 4 long rows.  Wrap in cellophane for Christmas gifting.
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