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35
PAge heAder.....
RECIPES
RASPBERRY CUPCAKES
Makes 12
INGREDIENTS
125g unsalted butter, softened
¾ cup (120g) caster sugar
½ teaspoon vanilla extract
2 eggs
1¾ cups (260g) self-raising flour
2
⁄3 cup (160ml) milk
1 cup (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
1
⁄3 cup
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
½ cup (125ml) milk
¾ cup (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.
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