A taste for every occasion...

Roses only.....

Every tea party needs a good cuppa and what goes in hand and hand with a tea is some yummy cupcakes and a good conversation starter is the Rose petal cupcakes, not only do they look so so pretty but they taste delightful..So if you’re thinking of having a high tea or feeding the in-laws this impressive recipe is simple and artistic and is sure to be an ice breaker.

Ingredients

• 8tbsp butter, soften

• 115g Caster sugar

• 2 eggs lightly beaten

• 1tsp milk

• ¼ tsp vanilla essence

• Few drops of extract rose oil

Frosting

• 6tbsp butter, soften

• 175g icing sugar

• Pink or purple food colouring (optional)

• Silver dragees- silver beads or balls for decorating

Candied Rose petals

• 12-24 Rose Petals

• Lightly beaten egg white for brushing

• caster sugar for sprinkling

The Steps

1. T o make the candied rose petals, gently rinse the petals and dry well with kitchen paper. Using a pastry brush, paint both sides of the petals with egg white, then coat well with caster sugar. Place on tray to dry over night cover with foil.

2. Pre heat oven to 200*c degrees

3. Put 12 paper baking cases in a muffin tray, then butter or oil, so they do not stick to the tray.

4. Put butter and sugar in a bowl and beat together until light and fluffy. Gradually add the eggs, beating well after each addition. Stir in the milk, rose oil extract and vanilla essence then, using a metal spoon, fold in the flour. Spoon mixture into the paper cases

5. Place tray in oven for 12-15mins until golden brown. Transfer to wire rack to cool

6. To make the Frosting, put butter in a large bowl and beat until fluffy. Sift in the icing sugar and mix well together. If desired add a few drops of pink or purple food colouring to complement the rose petals.

7. When cupcakes are cold spread a little frosting on top of each cake. Top with 1-2 rose petals and sprinkle with silver balls.

Enjoy :)

Tradies Treat

Doughnut muffins

The tradies treat some like sandwiches, some fruit cups but any tradie will swap all for the doughnut cupcakes, these energy kickers get the men up and moving to finish and complete the job. It’s also a nice change to the round circle doughnut with more value for the money with no holes in these muffins there bullet and tradie proof.

Ingredients

175g of butter softened

200g of caster sugar

2 large eggs

375g of plain flour

¾ Tbsp baking powder

¼ Tsp bicarbonate soda

Pinch of salt

½ Tsp freshly grated nutmeg

250ml Milk

Topping

100g caster sugar

1 Tsp ground cinnamon

2 Tbsp butter melted

Method

1. Grease a deep 12 cup muffin pan. In a large bowl beat the butter and sugar together until light and creamy. Add eggs a little at a time, beating well between additions

2. Sift flour, baking powder, bicarbonate of soda, salt and nutmeg together. Add half to the creamed mixture with half of the milk. Gently fold the ingredients together before adding the rest of the flour and milk. Spoon the mixture into the prepared muffin pan, filling each hole to about two thirds full.

3. Bake in prepared oven at 180c for 15-20 mins or until the muffins are lightly brown or firm to touch.

4. For the topping, mix the sugar and cinnamon together. While the muffins are still warm from the oven, brush lightly with milted butter, sprinkle over the cinnamon and sugar mixture. Eat rather warm or cold.