Orange Blossoms

175g butter, softened and chopped cup (165g) caster (superfine) sugar 1 teaspoon finely grated orange rind 2 tablespoons orange-flavoured liqueur 3 eggs 1 cup (150g) plain (all-purpose) flour, sifted 1 teaspoon baking powder, sifted white chocolate icing 200g white chocolate, chopped cups (160ml) single (pouring) cream

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Preheat oven to 180C (355F). Place the butter, sugar, orange rind and liquer in the bowl of an electric mixer and beat for 810 minutes or until light and creamy. Gradually add the eggs, beating well after each addition. Add the flour and baking powder and beat until just combined. Spoon into 18 x cup-capacity (125ml) muffin tins lined with cupcake papers. Bake for 15 minutes or until cooked when tested with a skewer. Cool on wire racks. To make the white chocolate icing, place the chocolate and cream in a small saucepan over low heat and stir until melted and smooth. Spoon over cakes and allow to cool. Makes 18.

Raspberry & White Choc Muffins

2 cups (300g) plain (all-purpose) flour 2 teaspoons baking powder cup (165g) caster (superfine) sugar 1 cup (240g) sour cream 2 eggs 1 teaspoon finely grated lemon rind cup (80ml) vegetable oil

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1 cups (225g) frozen raspberries 1 cup (175g) chopped white chocolate Preheat oven to 180C (355F). Line 6 x cup-capacity (185ml) moulds with non-stick baking paper, making sure the paper is 5mm above the top of the tin. Sift the flour and baking powder into a bowl. Add the sugar and stir to combine. In a separate bowl, combine the sour cream, eggs, lemon rind and oil and whisk together. Stir through the flour mixture until just combined. Carefully fold in the raspberries and chocolate and spoon into the lined moulds. Bake for 40 minutes or until cooked when tested with a skewer. Makes 6.

Coconut/White Choc Cookies

125g butter, chopped

21/11/2011 1:47:00 PM

1 cup (220g) white sugar teaspoon vanilla extract 1 egg 1 cup (150g) plain (all-purpose) flour 1 cup (150g) self-raising (self-rising) flour 1 cup (80g) desiccated coconut 100g white chocolate chunks Preheat oven to 180C (355F). Beat the butter, sugar and vanilla in an electric mixer until light and creamy. Add the egg and beat well. Add the plain and self-raising flours and coconut and mix with a butter knife until a soft dough forms. Add the chocolate. Using your hands, mould 2 tablespoons of cookie mixture into a flat round. Place on a baking tray lined with non-stick baking paper, leaving room to spread. Repeat with remaining mixture. Bake for 10 minutes or until light golden. Allow to cool on trays. Makes 18. * To check if the cookies are done, look at the bottom not the top. If you wait until the top looks right you risk overcooking them. To check, lift a cookie with a spatula so you can see underneath. The bottom should be deep golden. Cool on trays as the cookies will continue to cook after you've removed them from the oven.

Quince Cupcakes w/ Raspberry Icing

21/11/2011 1:47:00 PM

For cupcakes: 125g Unsalted Butter, softened 150g Castor Sugar 3 Free range eggs, room temperature 1tsp Vanilla Paste 130g Sour Cream, room temperature 120ml Buttermilk, room temperature 140g Plain Flour 2tsp Baking Powder 150g Maggie Beer Quince Paste 2tbsp Maggie Beer Verjuice Raspberry icing: 140g Unsalted Butter, softened 1 cup Icing Sugar 3 tbsp Raspberry pulp (from frozen berries), strained 12 Fresh raspberries, for the tops of the cakes Pre-heat a fan forced oven 180C. Cut the Quince Paste into cubes, add to a small pot with Verjuice and warm together over a gentle heat until melted. Whisk to combine and set aside to cool slightly. Place the butter and sugar into a mixing bowl and beat with an electric hand blender until pale in colour and the sugar has almost dissolved. Add the eggs one at time, and continue to beat until completely incorporated. Add the vanilla, sour cream and buttermilk and beat until well combined. Sift the flour and baking powder into the butter mixture and gently fold through. Spray the cupcake patties with cooking spray. Place 30g of the mixture into the base of each patty, followed by 10g of the Quince Paste and Verjuice then place another 30g of the mixture on top of that. Place into the oven and bake for 25-30 minutes until the tops of the cakes are golden and spring back to the touch. Cool on a cake rack. To make the icing, beat the butter and icing sugar together with an electric beater until well combined. Add the raspberry puree slowly and continue to beat until well incorporated, light and fluffy.