Mini Vanilla Cupcakes with a Surprise Pink Lemon Curd Filling
For the cupcakes:
200g butter – slightly softened
1 cup sugar
1½ cups flour
2tsp baking powder
1 cup greek yoghurt
1 cup lemon curd
Pink food colouring
For the Buttercream Icing:
4 cups icing sugar
1 cup butter
40-60ml milk – warmed
Colourful sprinkles & little flags
Start by creaming the butter and sugar together until light and fluffy. Add the eggs and beat until smooth. Add the flour and baking powder and gently beat until just combined. Finally, beat in the yoghurt.
Line a cupcake baking tin with cupcake papers and spoon or pipe enough mixture into each paper case to fill it by half. Bake at 170°C for 20 minutes or until puffed and lightly golden. A toothpick inserted into the centre of the cupcake should come out clean.
To colour the curd simply add a little pink or red food colouring and mix until the desired colour is achieved. Spoon the pink lemon curd into a piping bag fitted with a plain nozzle. Push the nozzle lightly into the centre of each cupcake and squeeze in a little of the curd.
To make the buttercream icing soften the butter slightly and beat in the icing sugar. Adding a little warm milk will help the icing to become light and fluffy. Ice & decorate your cupcakes as desired.
Colourful White Chocolate Coated Strawberries
800g good quality white chocolate
Blue, yellow, pink & purple food colouring
4 different types of sprinkles
Divide the chocolate into 4 heat-proof bowls and microwave on medium until melted. Add a little colouring into each bowl and dip your strawberries one at a time, being sure to coat them evenly. Shake off the excess chocolate and quickly add the sprinkles to each strawberry before the chocolate sets too much. Place each strawberry on greaseproof paper to set & dry.
Teriyaki Beef & Salmon Skewers
400g fresh salmon – cut into bite-sized squares
400g rump steak – cut into bite-sized squares
½ cup teriyaki sauce
½ cup hoisin sauce
2 red, 2 yellow & 2 green peppers
2 red onions
Micro-herbs for garnish
Salt & pepper – to taste
Cut the peppers and red onion into little squares the same size as the salmon & beef. Thread the skewers with the peppers, onions & beef or salmon. Mix the Teriyaki and Hoisin sauce together and brush each skewer with the mixture before cooking to your liking on a hot non-stick pan or griddle. Serve the skewers garnished with a few micro-herbs.
Sundried Tomato, Ricotta & Spinach Phyllo Cups
8 phyllo cups
4 sheets of phyllo pastry
400g sundried tomatoes in oil
300g baby spinach – steamed & squeezed to remove excess liquid
6 eggs – separated into 2 whole & 4 yolks
Salt & pepper to taste
100g butter melted – for brushing
Peel 4 phyllo sheets from of the roll and cut them (stacked together) into 8 equal squares.
To make the phyllo cups, layer 3 phyllo squares – each brushed with a little butter – in a star type shape. Press each star into a muffin tin to form the cup shape, being careful to push any air bubbles out of the bottom of each cup. Bake at 180°C for 10 minutes or until the cups are just very lightly golden. Once out of the oven, remove the cups from the baking tin and place on a wire rack to cool. Meanwhile, whisk together the cream & eggs and season well with salt & pepper.
To fill the cups, place them on a non-stick baking tray and spoon a little spinach, sundried tomato & ricotta into each one (Avoid using cups that have holes in them as they will leak and spoil the batch). Top the cups up with the cream mixture being very careful not to let them overflow. Place the cups in the oven at 170°C for around 15 minutes until the egg mixture has set.
Remove from the oven, garnish with micro herbs and serve immediately.