Lynda Gray’s Cupcake Recipe – quick delicious and easy

image

These are mini-christmas trees.

Lynda Gray’s Cupcake Recipe – quick delicious and easy

Since lots of people have been asking for my cupcake recipe I thought I would share it.

Lynda Gray’s Cupcake Recipe
Cupcake Recipe easy and delicious
Simple Cupcake Recipe

Ingredients:
100 grams caster sugar (or to make them without a sweetener instead use stevia powder 10 – 15 grams)
125 grams self-raising flour
115 grams unsalted butter
2 room temperature eggs/2-3 dessertspoons of milk (cows or rice is best)
1 teaspoon vanilla extract (preferably the natural concentrated extract)
6 muffin cases

Preheat the oven to 180C or 356F.
First step take all ingredients out of the fridge
Make sure they are more to room temperature when using
You need muffin cases not those little patty cases
Muffin trays and spray them with some cooking spray
I use olive oil cooking spray. Then place the muffin cases in them.

Pour all ingredients into a cooking bowl and mix until smooth
you may want to add a little milk at this stage just (1-3 dessertspoons)
I use rice milk. Once mixed use a dessertspoon and place the mixture into the muffin cases around 2/3rds full.Place in the oven for approximately 20 minutes or until cooked.
You can smell that sweet aroma of the cupcakes cascading from the oven when they are ready.

Place them on a cooling tray. Once cooled there are many ways to ice them. Christmas Tree icing you need soft icing mixture, butter and a tiny bit of milk. Red and green natural food colours. Two separate bowls. Pour in a cup of icing sugar, soft butter mix until firm – you can add a tiny bit of milk as you are mixing. The trick with icing is use a little liquid at a time when mixing. Pour in your colour. Make one red, the other green in the separate bowls. Mix until firm yet smooth. Take out two icing bags. Place the red in one and the green in the other. Outline the cupcake with red and then fill in the middle with green in a swirling motion and when finished lift the bag upwards to finish off the top. Then for decorations you could use – cake decoration balls as baubles or currants.

You can also Royal Ice them: Royal icing looks and tastes great. 1 egg white mixed with pure icing sugar – the harder icing sugar). Mix the egg white with the icing sugar until
it is firm. Then spoon the icing on top. The smaller the spoon the easier. I sprinkle with dark chocolate. Buy a bar of dark chocolate and grate it over the top of icing or an easier way is to buy a chocolate bar and grate it or chop it into small chunks and place on top.

Happy baking.

Vegetarian Christmas Turkey Fruit Platter and Thanksgiving Vegetarian Turkey

Vegetarian Christmas Turkey Fruit Platter and Thanksgiving Vegetarian Turkey

This is a quick easy platter to make to keep Christmas festive and healthy.  Mandarins, Kiwi Fruit, Strawberries, Boysenberries, Cheddar Cheese or Hard cheese and Black Grapes.

For the turkey itself:  Cut a pear in half, take the seeds out and a little of the core, use currants or raisins for the eyes, cut the nose and feet out with a hard cheese. Cut little bits out of the pear to place the eyes, nose and feet in.

Tip: you can use a little bit of dip or cream cheese to place in the holes to secure the raisins and cheese in place.

image

Chocolate Cake – I love this cake.

chocolate-cake-2

 

Chocolate Cake – Super divine, wicked and delicious.

When I first made this Chocolate Cake after eating one piece.  I kept thinking about it all day.  It is so divine.  It is to me the chocolate cake to end all chocolate cakes.  It takes a while to mix the ingredients as it is a delicate blend and you need to mix it together slowly.

Ingredients

200 grams of high quality cooking chocolate (70%) cocoa

150 grams of unsalted butter

5 free range or organic eggs (separated)

110 grams of vanilla sugar or caster sugar

2 tablespoons of high quality (dutch process if possible) cocoa

1/2 cup very fine almond meal

Icing:  Double Cream

Method: 

Preheat oven once half the ingredients are sorted to 180 degrees celsius or 350 degrees fahrenheit. Break up the cooking chocolate and the butter into small pieces for melting. The best way to melt them is in a heat proof bowl that fits into one of your saucepans. Fill half the saucepan with water. Place the bowl with the chocolate inside and simmer it on low heat until it melts. Stir with a metal spoon use a cooking glove while stirring. Add the butter and combine well.

Take out two bowls – Separate the eggs – use the yolks first (the yellow). Slightly cool the chocolate once it has melted and then add it into the egg yolks and whisk until well combined.  Then slowly whisk in the sugar and the cocoa and the almond meal. Beat the egg whites until they form a soft peak and then fold them gently into the chocolate mix very delicately and slowly.  Put mixture into a greased proof paper lined cake tin and bake at 180 degrees celsius or 350 degrees fahrenheit (in the bottom shelf of the oven) for approximately 25-30 minutes. (In a fan forced it may be ready in 20 minutes). (The cake needs to be firm and a little puffed when ready).  To cool place a piece of greased proof paper over the top.  Then place on top some sort of spring form or cake tin.  (I have double tins of all my cake tins.  I just use the same tin to press it down with).  Press down lightly and weigh down the tin with something you can find in the cupboard.  Ice with double cream and dust with icing sugar if you like.

Baker’s tip:  Make sure the eggs are at room temperature before beginning.

Apricot Marshmallow Christmas Log – No baking

marshmallow log1

Apricot Marshmallow Christmas Log

We all like Christmas fare that requires no baking.  Here is a tasty log that is sweet requires just a few ingredients and can be made rather quickly.

Ingredients

200 grams dried apricots (chopped into small pieces)

100 grams white marshmallows (chopped into small pieces)

250 g plain sweet biscuits (marie, nice or similar) and crush these with mortar board and pestle, or the side of a rather large kitchen knife or place in a plastic bag and crush with a rolling-pin or some other firm object you have in the kitchen.  I tried a hammer once wasn’t such a good idea the bag broke open 🙂

150 grams walnuts (chopped into small pieces you could substitute with brazil nuts, walnuts are easier to chop up)

1 teaspoon of vanilla essence

400 grams sweetened condensed milk

1 cup toasted dessicated coconut (Lightly toast coconut in a moderate oven -148 degrees celsius or 300 degrees Fahrenheit or in a pie dish until golden approximately 6 minutes)

Method:  Take out your baking bowl, mix together the apricots, marshmallows, biscuits, walnuts, vanilla essence and the sweetened condensed milk.  Combine until smooth.  Divide the mixture into quarters 4 pieces, shape each piece into a log shape or tree trunk shape or cylinder (each log will be about 3 centimetres in diameter approximately the length of your thumb).  Once combined roll each one in the toasted coconut.  Wrap each log in aluminium foil or tin foil.  Place in the refrigerator until firm.

White Chocolate Christmas Tree – very easy, no baking – Christmas Recipes

christmas trees blog

 

 

 

 

 

 

 

White Chocolate Christmas Trees – very easy, no baking – Christmas Recipes

2 large bars of white chocolate – melt on medium heat in a saucepan

1 packet of shelled and raw pistachios nuts

1 packet of craisins (a mixture of cranberries and raisins)

Once the chocolate is melted carefully pour into a small baking tray (use a wooden spoon to even out the mixture, so it covers the whole tray).  Put some craisins all around dropping them into the mixture. Roughly chop the pistachio nuts and drop them around as well. Put in the fridge. Once hardened cut with a biscuit/cookie Christmas shaper (Do not separate them until after they are completely hardened from freezing).  Then place in the freezer, once hardened take the shapes out.