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

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.

Orange & Olive Oil Almond Cakes (Gluten Free)

  1. Pre-heat oven to 180°C (160°C fan-forced). Line 12 x ⅓ cup capacity muffin moulds with paper cases.
  2. Combine flour, almond meal, sugar and baking powder in a large mixing bowl.
  3. In a separate bowl, whisk together the oil, milk, eggs and orange rind until well combined. Add to flour mixture and mix until smooth. Pour between paper cases and sprinkle with flaked almonds. Bake for 20 minutes.Tip:
    For those avoiding dairy, simply substitute the cows milk with your milk of choice.

Crunchy Apple Slaw

  1. Place pine nuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
  2. Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
  3. Whisk together the oil and vinegar. Season to taste. Pour over apple mixture and toss well. Spoon onto serving platter and sprinkle with toasted seeds and nuts and some additional mint leaves.

Gluten Free Cake

Preheat oven to 160°C

  1. Grease and line a deep 23cm round cake tin with two layers of greased baking paper extending paper 5cm above rim
  2. Place the mixed fruit, butter, whisky and sugar in a large saucepan and bring to the boil. Reduce heat to low and simmer for 5 minutes, stirring constantly. Remove from heat and cool until lukewarm. Add the eggs one at a time, beating well between each addition. Sift flour with the baking powder, spice and soda and stir into mixture with Sunbeam Almond Meal and stir until thoroughly combined.
  3. Spoon into the prepared tin and bake at 160°C for 1 ½ – 2 hours or until a skewer inserted in the centre of the cake comes out clean. Cool cake in tin for 30 minutes before transferring to a wire rack and cool before removing paper.

Chocolate, Christmas, Gifting, Recipes, Sweet Treats

In slow 160 degree oven roast almonds on small tray for approx 10 min. Leave to cool then dice.

Roughly chop dates & apricots fairly fine. Place in small saucepan add water and heat on a low temperature till starting to soften.

Take off heat and stir in bi-carb till it starts to foam. Then set aside to cool.

Place biscuits in food processor and blitz to form fine bread crumbs. Add all the ingredients (except chocolate) and mix together, saving 10g of diced almonds to garnish.

Place in refrigerator for 1/2hr to cool and firm.

Melt Chocolate in a narrow deep jug for 1 minute in microwave, then 10-20sec intervals until fully melted.

Roll small balls of mixture and dip into melted chocolate. Use a fork to remove out of chocolate and tap excess off.

Place on tray covered in baking paper, garnish with almonds and refrigerate until set.

Festive Rumballs

  1. Place biscuits, walnuts and sultanas in a food processor, pulsing until fine crumbs have formed. Add coconut, condensed milk and cinnamon. Continue pulsing until mixture has come together. Remove to a bowl and refrigerate for at least 15 minutes.
  2. Roll teaspoons of chilled mixture into balls whilst enclosing half a cherry or walnut inside. Toss in extra coconut or finely chopped walnuts. Refrigerate until required.
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