15
Lemon and Poppy seed
Cupcakes
Makes 18 cupcakes
¼ cup milk
2 tbsp poppy seeds
125g butter, softened
1 cup caster sugar, sifted
2 x 59g free range eggs
2 tbsp lemon juice
2 tsp lemon rind
2 cups self-raising flour, sifted
½ cup pure icing sugar, sifted
Whipped cream, to serve
1.
In a jug, combine the milk and
poppy seeds and allow to stand
for 20 minutes.
2.
Preheat a fan forced oven to 180ºC
and line 3 x 6 holed cupcake pan
with patty pans.
3.
Place the butter and sugar into the
large mixing bowl with the beaters
attached and whisk until light and
creamy, or approximately 4 minutes
on speed setting 8.
4.
Add the eggs one at a time,
whisking well after each addition
until heightened and thick.
5.
Fold through the lemon, flour, milk
and poppy seeds on speed setting
1 until just combined.
6.
Spoon evenly into the trays and bake
for 20 minutes or until a skewer can be
removed cleanly. Allow to cool.
7.
Dust evenly with icing sugar and
serve with fresh whipped cream.
Gooey Chocolate Chip Cookies
Makes 40
18
5g butter, softened
1 cup brown sugar
½ cup caster sugar
1 tsp vanilla essence
59g free range eggs
1 egg yolk
2 cups plain flour
½ tsp baking powder
100g white chocolate chips
100g dark chocolate chips
100g caramel chocolate chips
1.
Preheat a fan forced oven to 180ºC
and line 2 baking trays with canola
oil spray and baking paper.
2.
Place the butter, sugars and vanilla
into the large mixing bowl with the
beaters attached and cream for
4 minutes on speed setting 8.
3.
Add the eggs one at a time, mixing
well after each addition. Fold
through the flour, baking powder
and chocolate chips on speed
setting 1 until just combined.
4.
Roll tablespoon sized balls and place
onto the oven trays. Gently press
down, making sure the cookies are
placed 5cm apart. Place into the
oven for 12 minutes or until golden
brown. Allow to cool on cake
cooling racks.
Recipes
