Sugar Lumps

 

Can't remember when last I had sugar lumps for tea, so was rather thrilled when I saw these in the latest Ideas magazine.  We used to get those rock solid little white ones but these look so much better. 

 

 

So first things first, off to the shops to find a heart shaped ice tray, now this should be simple, yes it shouldn't be that hard!!  Except if none of the shops have them, just those big square shaped ice trays...

 

I knew the first shop I went into should have them, so went back again, but the staff were moving the store around, but eventually, way up higher than my head, I spotted them.

 

They really are quick and easy to make, follow the instructions here, I did leave them to dry a little longer,  and they came out perfectly.  Oh Yes!!

 

 

They make pretty awesome gifts as well.



 

Chocolate Whisper Cupcakes

Chocolate is always a favourite in the house.....and so are cupcakes.  I got this recipe back in 1982 and it has become a firm favourite.  Originally for a layer cake, with a bit of tweaking it makes fabulous cupcakes.

 

Ingredients

 

 3 eggs

175g Castor sugar

60ml oil

60ml Cocoa, dissolved in

125ml hot water, allow to cool

120g flour

10ml baking powder

2ml salt

5ml vanilla essence

1 pkt Cadbury Whispers

 

Method

 

1. Heat oven to 200 degree C.

2.  Place paper cups in baking tray.

 

 

3. Beat eggs and sugar together until light and fluffy.

4. Add oil and mix well.

5. Fold in sifted flour, baking powder and salt, alternatively with the cocoa mixture, into the egg mixture.

 

 

6. Add the vanilla essence and mix lightly.

7.  Pour a little mixture into paper cups and place 1 whisper in the centre of each.

 

 

8. Cover with the remaining mixture.

9. Bake for 12 - 15 minutes.

 

 

 

Chocolate Icing

 

Ingredients

 

120g margarine

240g icing sugar

60ml cocoa

5ml vanilla essence

CadburyWhispers

 

Method

 

1. Beat the margarine well.

2. Sift the icing sugar and coca together and beat into the margarine.

3. Add the vanilla essence and beat well.

4. When the cupcakes are cool, pipe on the icing and decorate with a Whisper and some edible glitter.

 

 

 

 

Afternoon Tea

Afternoon tea on the weekend is just a must!  Growing up it was usually scones with apricot jam and cream. Today anything sweet will do with a cup of Earl grey tea.  Yum!!!

The other day at our local market I found a jar of orange peel rolls preserved in sugar syrup.  Now....what to do with them. 

Staring at all the recipe books in the kitchen, I remember that my mom used to make cupcakes with granadillas (passion fruit), ah ha....cupcakes, why not!! 

Orange cupcakes with orange frosting and an orange twirl.

 

 

Ingredients

 

70g margarine

210g castor sugar

2 eggs

260g cake flour

6g baking powder

pinch of salt

5ml vanilla essence

200ml milk

zest from 1 orange

 

Method

 

1. Heat oven to moderate (180 C)

2. Put paper cups into patty tins.

3. Cream the margarine and the castor sugar until light and fluffy.

4. Add the eggs one at a time and beat well after each addition.

5.  Add the zest of about half an orange.

 

 

6. Sift the flour, baking powder and salt.

7. Add the sifted dry ingredients to the creamed mixture alternately with the milk and vanilla essence, blending gently.

8. Spoon into paper cups and bake for 15 minutes.

 

9. Turn out onto cooling tray and cover with frosting when cool.

 

 Frosting

 

125g margarine

140g icing sugar

12,5ml orange juice

25ml milk

orange peel rolls

 

1. Cream the margarine and icing sugar.

2. Add the orange juice and mix well.

3. Add the milk.

4. Pipe over the cakes and decorate with the orange peel rolls and edible glitter.