Jam Doughnut Muffins

Recipe from 'I love sugar' by Love Food
Images by Yasmin

I was craving something sweet to eat this afternoon but could not find anything, as per usual. Then I opened up the recipe book to find this delicious recipe which combines two of my favourite sweets; jam doughnuts and muffins! What I love about this recipe, a part from tasting amazing, is that it doesn't require any fancy ingredients, just the basics that are always in the pantry. I would definitely encourage you to give this one a try!

Ingredients:
For muffins
- 280g plain flour
- 1 tblsp baking powder
- 1/8 tsp salt
- 115g sugar
- 2 eggs
- 200ml milk
- 85g butter, melted
- 1 tsp vanilla essence
- raspberry jam

For topping
- 115g butter
- 150g sugar

Method:
Preheat the oven to 200'C fan-forced. Grease a 12-cup muffin tray or line with 12 paper muffin cases.

Sift together the flour, baking powder and salt into a large bowl. Stir in the caster sugar.

In another bowl, lightly beat the eggs in a large jug or bowl then beat in the milk, oil and vanilla extract. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not over mix.

Spoon half of the mixture into the prepared muffin tin. Add a teaspoon of jam to the centre of each, then spoon in the remaining mixture. Bake in the preheated oven for about 20 minutes, until well risen, golden brown and firm at the touch.

Meanwhile, prepare the topping. Melt the butter. Spread the sugar in a wide, shallow bowl. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter then roll in the sugar. Serve warm, or transfer to the wire rack and leave to cool.

Anna's Birthday Cake

Recipe and Images by Yasmin

I baked and iced this birthday cake for a very good friend of mine who loves bright colours, specifically pink. So I designed a cake that was mostly white on the top, coated with sprinkles on the sides, and when she cut the cake it was completely pink inside! It was such a pleasant surprise for her and she was very excited! She loves music, so I designed the first letter of her name to represent a treble clef, which she loved. Overall, this cake was a huge success and extremely delicious. Everyone believed it to be the highlight of the night. It is extremely simple to make, so I'm sure you will have just as much fun baking it too!

Ingredients:
For cake:
- 2 tblsp butter, melted
- 1 cup sugar
- 1 cup self raising flour
- 1/2 cup milk
- 2 eggs
- 1 tsp vanilla essence
- pink food colouring

For Butter icing:
- 125g butter
- 1 1/3 cups icing sugar
- 1 tblsp milk

To decorate:
- 100s and 1000s sprinkles
- purple food colouring
- 1/2 cup icing sugar
- approx. 1 tsp milk, just enough to make icing

Method:
For cake, combine all ingredients in a large bowl, adding as much pink food colouring as desired (to get the right shade of pink for you). Prepare a round cake tin and pour in cake mixture. Bake for 25-30 minutes in oven at 180'C fan-forced, or until an inserted skewer comes out clean. Remove from oven and place, upturned, on cake rake to cool.

For butter icing, beat butter until it is smooth. Beat in the icing sugar and milk in gradual amounts until completely combined. When the cake is cool, place it on the serving platter and begin to ice the cake (don't forget the sides as well!). When icing it helps to frequently dip the knife in a glass of water to make sure it doesn't stick to the icing and spreads well. Immediately after icing, cover the sides of the cake with sprinkles - be sure not to get any on the top of the cake!

To decorate, make the second lot of icing for the cake in a small bowl, i.e. using a knife, combine the icing sugar, milk and food colouring until smooth (make sure it isn't too runny - if it is, add more icing sugar). Cut the tip off a zip-lock bag corner to use as a piping bag. Place the purple icing in the bag and begin to decorate the top of the cake as desired for the occasion. Place the decorated cake in the fridge to set (do not cover with cling-wrap as it will ruin the icing). Serve in good company.

Tea Party

Various Assortments of Sweets for a Perfect Tea Party!

The other day I realised that I haven't yet used my new cupcake 3 tiered stand that I received for my birthday last year! So I decided to host a tea party to put the stand on display. It was a lot of fun preparing and organising this tea party as I decided to go all out with sweet food (and on healthy fruit platter to balance) and delicious pink tea. I baked Honey Bee Cupcakes, Meringue Cupcakes, Sour Cream Apple Slice and Gingerbread Biscuits. It was such a lovely tea party and the food was delicious!

Honey Bee Cupcakes

Meringue Cupcakes

Sour Cream Apple Slice

Gingerbread Biscuits

Zucchini and Feta Quiche

Recipe modified from taste.com.au

I have never made a quiche before but I have always loved eating them, so when I was planning what to cook for dinner I decided to use the feta cheese in the fridge a d make a zucchini and feta quiche, and  might I say it is a delicious combination!

Ingredients:

• 4 eggs 
• 1 1/2 cups milk
• 3 tblsp butter, melted
• 1/2 cup self raising flour 
• 1/2 cup Parmesan cheese
• 1/2 cup cheese, grated
• 1 large zucchini, sliced into pieces
• 1-2 sheets of frozen puff pastry, thawed 
• 100g feta cheese, crumbled into small pieces
• 1 tblsp freshly chopped chives
• 1/4 tsp chilli powder
• 2 garlic cloves, crushed

Method: 

Preheat oven to 180'C. Whisk eggs, milk, butter, and flour in a large bowl. Fold in Parmesan cheese, grated cheese, chives, chilli powder, and garlic. Spray a quiche dish with canola oil spray and place puff pastry inside to make the case for the filling. Arrange the zucchini in the pastry case. Sprinkle feta cheese over the zucchini. Pour in the filling. Cook for 40-50 minutes or until set. Serve with hot vegetables or a cold salad.

Towering Alaska

Recipe from 'Gorgeous Cakes'

I made this cake for my mum's birthday yesterday and it was extremely delicious and looked amazing! I have never made meringues before, but it was fantastic and looked beautiful with all the layers and different colours. I would strongly recommend making this cake in the future, although with all the meringues it is difficult to find a place to insert the candles!!

Ingredients:
For meringues:

• 3 medium egg whites, at room temperature
• 120g caster sugar
• 3 different types of food colouring

For cake:

• 4 medium eggs, separated
• 175g caster sugar
• 225g ground almonds
• 1 tsp baking powder, sifted

For filling:

• 200g black cherry jam (or another dark jam), stirred until smooth
• 300ml thickened cream, whipped

Method:
To make the meringues, preheat the oven to 120'C fan forced. Separate the 3 egg whites into three bowls. Whisk each egg white with electric beaters until stiff peaks form. Whilst still beating, divide the sugar portion between each bowl. Continue whisking until the egg whites are stiff. Add 1-2 drops of different food colouring into each bowl and whisk again until the colour is mixed in completely.

Line three baking trays with baking paper. Drop teaspoons of the meringue mixture onto the trays, leaving plenty of space between each meringue. Put the meringues in the oven and turn it down to 100'C fan forced. Cook for 1 hour, rotating the trays every 20 minutes. The meringues are done when they are crisp on the outside and, if you tap the base, it should sound hollow within. Remove and leave them to cool.

To make the cake, turn the oven up to 180'C fan forced. Prepare a cake tin by spraying canola oil and flouring the tin thoroughly. Whisk, with electric beaters, the egg yolks and sugar together, without allowing the mixture to become too pale and thick. In another bowl, stiffly whisk the egg whites. Then gently fold them into the mixture. Fold in the ground almonds and the baking powder.

Pour the cake mixture into the tin and give it a couple of taps on the worktop to bring up any air bubbles. Bake for 30-35 minutes or until the top feels springy to the touch, the sides are shrinking away from the tin and a skewer inserted into the centre comes out clean. Turn the cake onto a wired rack to cool.

Place the cake on a serving plate and spread the surface with the jam, right to the edge. Smooth the whipped cream on top, then the meringues. Serve as soon as possible, though the cake will keep well in a cool place for a couple of hours.

Black Forest Cupcakes

Recipe by Yasmin

This is a lovely little treat that is extremely simple to prepare but looks really intricate in detail. It was made specifically for a birthday; however, it can be made for high tea, dessert, or any other occasion. I really enjoyed making this and I'm sure you will too!

Ingredients:
For cupcakes:

• 2 tblsp butter or margarine, melted
• 1 cup sugar
• 1 cup self raising flour
• 1/2 cup milk
• 1 tsp vanilla essence
• 2 eggs
• 1 tsp instant coffee, in 1 tblsp boiling water
• 2 tblsp cocoa

For filling:

• 300ml thickened cream, whipped

For icing:

• Homemade chocolate gnash or bought chocolate frosting

Method:

Prepare several 3x4 cupcake trays by placing cupcake cases in each section. Lightly spray each case with canola oil spray. 

Combine all ingredients in a large bowl with electric beaters. Place spoonfuls of mixture into cupcake  cases. Cook for 15 mins at 180'C fan forced or until inserted skewer comes out clean.

When cool, use a knife to cut a hole out of each cup cake with the removed cake to become lids. Spoon whipped cream into each cupcake. Ice cupcake lids with chocolate frosting and place on top of the cream filled cupcake. To complete the cupcake, add a cherry on top.

Honey Bee Cupcakes

Recipe from 'Wild about Cupcakes'

This is a refreshing cup cake to each as it provides a burst on honey to satisfy your sweet tooth. When decorated with swirled icing these cupcakes look delightful and delicious, as they resemble bee hives.

Ingredients:
Mixture:

• 1/2 cup plain flour
• 1/2 cup self raising flour
• 1/4 tsp bi-carb soda
• 1/8 tsp salt
• 1/3 cup butter, softened
• 1/4 cup brown sugar
• 1/4 cup honey
• 1 large eff
• 1 tsp vanilla extract
• 1/4 cup milk

Honey Icing:

• 1 cup butter, softened
• 2 tblsp honey
• 1 tsp vanilla extract
• 3 cups icing sugar

Method:
Preheat the oven to 180'C fan forced. Line cupcake tray with patty pans and spray with canola oil.

For cupcakes, beat the butter, sugar, honey, egg, and vanilla in a medium bowl with an electric mixer on low speed until combined. Add and mix in both flours, baking soda, salt, and milk. Spoon the batter into the prepared cups, filling each one 3/4 full. Bake for 15 minutes or until golden brown. Transfer the cupcakes to a wired rack to cool.

For icing, beat the butter, honey and vanilla in a small bowl until light and fluffy. Add the icing sugar, beating until combined. Spoon the frosting into a zip lock bag and snip the corner. Pipe a spiral 'bee hive' on top of each cupcake. Serve with tea or coffee.