Apple Cupcakes

APPLE CUPCAKES

Preparation - 15 minutes

Cooking Time - 20 minutes

EQUIPMENT

12 Hole cupcake tin, 12 Paper cases, Large bowl, Whisk & Wire rack

INGREDIENTS

1/2 Cup self raising flour 1/2 Cup caster sugar 110g Butter, softened 2 Large eggs 1 Tsp vanilla essence 1 Apple

LET'S COOK

1. Preheat oven to 190 (170 fan force) gas 5. 2. Line the 12 hole cupcake tin with paper cases. 3. Core, quarter & slice apple 4. Combine flour, sugar, butter, eggs and vanilla extract in bowl and whisk together for 2 minutes. 5. Divide mixture between paper cases. then top each with a slice of apple. 6. Bake for 15-20 minutes. 7. Test with wooden toothpick, if comes out clean cakes are done. 8. Transfer cakes to wire rack and leave to cool.

YUMMY IN MY TUMMY

Bacon, Pumkin & Zucchini Fritter

BACON, PUMPKIN & ZUCCHINI FRITTERS

EQUIPMENT

Fryingpan, paper towel, large bowl, whisk, spatula

INGREDIENTS

4 Rindless bacon rashers 1 Cup self-raising flour 1 Egg 1/2 Cup milk 1 Teaspoon mild curry powder 200g Pumpkin 1 Zucchini Vegetable oil Mixed salad

LET'S COOK

1. Slice bacon, peel pumpkin, finely grate pumpkin & zucchini. 2. Heat frying pan over medium heat. Add bacon, cook and stir for 3-4 minutes or until crisp. Drain on paper towel. 3. Combine flour, egg, milk and curry powder in large bowl; whisk until smooth. 4. Stir in pumpkin, zucchini and bacon. 5. Heat oil in frypan over moderate heat. 6. Drop 1/4 cups of mixture into pan. Cook 4 at a time for 2-3 minutes each side or until browned. Drain on papoer towels. 7. Serve fritters with mixed salad.

Dark Chocolate Mud Cake

Who doesn't like a decadent mud cake. This is great to make if you have only just started baking or a great cake to make on a Sunday to take to work Monday and impress your work collegues.

Serves 12 Prep 20 minutes Cook 1 Hour 40 Minutes

EQUIPMENT Large Saucepan, 22cm round deep cake pan, wooden spoon, baking paper, whisk, skewer, small saucepan, serving plate.

INGREDIENTS 225g butter, (chopped) 2 180g blocks dark cooking chocolate (chopped) 1/2 cup milk 1/2 cup cold water 1/3 cup coffee & chicory essence 3 teaspoons instant coffee 1 3/4 cup caster sugar 1 1/2 cups plain flour 1/4 cup self raising flour 1/4 cup cocoa powder 2 eggs 1/3 cup thickened cream

LET'S COOK 1. Place butter, 1 180g block chocolate, milk, cold water, coffee essence, instant coffee and sugar in the large saucepan over a medium heat. Cook stirring occasionally for 5 to 6 minutes or until smooth. Remove from heat. Cool for 30 minutes. 2. Preheat oven to 150/130 fan-forced. Grease the cake pan and line base and sides with 2 layers of baking paper. 3. Sift the flours and cocoa powder into cooled chocolate mixture, add egg and whisk. Pour mixture into prepared pan. Bake for 1 hour 30 minutes or until skewer inserted comes out clean. Cool in pan. 4. To make the dark chocolate ganache. Place the remaining chopped chocolate & cream in a small saucepan on medium heat. Stir until chocolate has melted. Set aside for 15 minues until thickened. 5. Place cake on serving plate. Top with ganache. Stand for 10 minutes & serve.

YUMMY IN MY TUMMY