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StaRtER RECIpES FRoM SagE
REd VELVEt CUpCaKES
Makes 20
INgREdIENtS
410g plain flour
25g cocoa powder
1½ teaspoon baking powder
¼ teaspoon salt
185g butter, softened
330g caster sugar
2 eggs
180g sour cream
1 tablespoon pillar box red food colouring
125ml buttermilk
½ teaspoon bicarbonate of soda
1 teaspoon white vinegar
Cream cheese frosting, to ice
5.
Spoon into paper cases, filling each
about two-thirds full. Bake for 20–25
minutes or until a skewer inserted in
centre of cupcakes comes out clean.
Stand in pans for 5 minutes then remove
to a wire rack to cool completely.
6.
Once cool top with cream cheese
frosting on page 50.
MEtHod
1.
Preheat oven to 160°C fan-forced. Line
two x 12 hole 80ml capacity muffin trays
with 20 cupcake liners.
2.
Sift flour, cocoa, baking powder and salt
onto a sheet baking paper.
3.
Assemble mixer using scraper beater.
Add butter and sugar to mixer bowl.
Beat on LIGHT MIxING setting
for 1 minute then increase speed to
CREAMING setting and beat for
2 minutes until pale and creamy.
4.
With the mixer on LIGHT MIxING
setting add the eggs one at a time then
add the sour cream. Combine food
colouring and milk together and pour
half into the batter. Beat in half the flour
mixture, then repeat with remaining
milk and flour mixtures. Turn the mixer
to KNEAD/FOLD setting, combine the
bi-carb and vinegar and pour into the
batter, mixing 20 seconds.
StaRtER RECIpES FRoM SagE
RaSpBERRy CUpCaKES
Makes 12
INgREdIENtS
125g unsalted butter, softened
120g caster sugar
½ teaspoon vanilla extract
2 eggs
160ml milk
125g fresh or frozen raspberries
Cream cheese or buttercream icing, to serve
MEtHod
1.
Preheat oven to 180°C no fan
(160°C with fan). Line a 12 hole 80ml
capacity muffin tray with cupcake liners.
2.
Assemble mixer using scraper beater.
Add butter and sugar to mixer bowl.
Turn the mixer to slowly to
CREAM/BEAT setting and beat for
1 minute. Add vanilla then eggs one at
a time. Reduce speed to KNEAD/FOLD
setting and add half the milk. Beat in
half the flour mixture, then repeat with
remaining milk and flour mixtures. Do
not over beat. Add raspberries and fold
through once.
3.
Divide mixture into patty cases. Bake
for about 20 minutes or until a wooden
skewer inserted into centre of the
cupcakes comes out clean. Turn onto
wire racks to cool.
4.
Once cool top with cream cheese or
buttercream icing on page 50.
tIp
If using frozen raspberries, thaw first on
paper towelling.
RICotta paNCaKES
Makes 6 to 8
INgREdIENtS
3 eggs, separated
2 tablespoons caster sugar
200g fresh ricotta
125ml milk
110g self-raising flour
1 ½ teaspoons baking powder
Unsalted butter for greasing
Fresh berries, to serve
Maple syrup, to serve
MEtHod
1.
Assemble mixer using the whisk
attachment. Add egg whites to mixer
bowl. Turn the mixer to AERATE/WHIP
setting and whisk egg whites until soft
peaks form. Add sugar and whisk for
1 minute. Transfer egg white mixture to
another bowl.
2.
Place egg yolks, ricotta and milk into
bowl of mixer. Still using the whisk
attachment, turn the mixer to CREAM/
BEAT setting and mix until combined.
Reduce speed and add sifted flour
and baking powder and mix until just
combined. Return egg white mixture
back into mixer bowl and mix on
KNEAD/FOLD setting until
just combined.
3.
Heat a heavy base frying pan or griddle
over a low to moderate heat. Lightly
grease with butter.
4.
Spoon about 2 heaped tablespoons of
the mixture into pan and cook until
golden brown on both sides.
5.
Serve with fresh blueberries and
maple syrup.
tIp
For berry pancakes pour mixture
into pan; top with several fresh berries
before flipping over and cooking
other side.
