Indulge your sweet tooth with these mouth-watering treats.
Banana Raspberry Coconut Muffins
Hold tight - we’re checking permissions before loading more content
Ingredients:
1½ cups White Wings self-raising flour
½ cup rolled oats
½ cup CSR White Sugar
¼ cup CSR Coconut Sugar
¼ cup desiccated coconut
1 cup buttermilk
2 extra large eggs
1 ripe banana, mashed
1 tsp vanilla extract
½ cup fresh or frozen raspberries
Method:
Preheat oven to 190°C. Line a 12 x ⅓ cup capacity muffin tray.
Place the flour, oats, sugars and coconut into a large mixing bowl and mix until well combined
In a separate bowl, combine the buttermilk, eggs, banana and vanilla. Whisk with a fork until combined.
Fold raspberries into mixture using a large spoon, mix only until just combined.
Spoon mixture between the lined muffin pans. Bake for 20 mins. Remove to a cooling rack to cool completely.
Peanut Heaven Cupcakes
Ingredients:
Cupcakes:
60g dark (semi-sweet) chocolate, chopped coarsely
⅔ cup (160ml) water
90g butter, softened
1 cup (220g) firmly packed CSR Brown Sugar
2 eggs
⅔ cup (100g) White Wings self-raising flour
2 tbsp cocoa powder
⅓ cup (40g) almond meal
250g peanut brittle, chopped coarsely
Choc Peanut Frosting:
1 cup (250ml) pouring cream
400g milk chocolate, chopped coarsely
1 cup (280g) smooth peanut butter
Method:
Preheat oven to 170°C. Line a 12-hole (⅓ cup/80ml) muffin pan with paper cases.
Stir chocolate and the water in a small saucepan over low heat until smooth.
Beat butter, sugar and eggs in a small bowl with an electric mixer until pale and fluffy. Stir in sifted flour and cocoa, almond meal and warm chocolate mixture. Spoon mixture into paper cases.
Bake cupcakes for 25 minutes or until a skewer inserted into the centre comes out with moist crumbs attached. Leave cakes in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
To make the choc peanut frosting: Bring cream almost to the boil in a small saucepan; remove from heat. When bubbles subside, add chocolate; stir until smooth. Transfer mixture to a small bowl. Cover; refrigerate for 30 minutes. Beat frosting with an electric mixer until light and fluffy.
Spoon frosting into a large piping bag fitted with a plain 1.5cm tube, alternating with spoonfuls of peanut butter to create a marble effect.
Pipe generous swirls of frosting onto cold cakes; top with peanut brittle.
If you don’t have a piping bag, spoon the frosting onto cakes and a spoonful of peanut butter; using the back of the spoon, swirl together in an upward direction.
Chocolate Raspberry Kisses
Ingredients:
Chocolate Cake Mix:
125g unsalted butter, softened
½ cup (110g) firmly packed CSR Brown Sugar
1 egg
¾ cup (110g) White Wings plain flour
1⁄3 cup (35g) cocoa powder
¼ cup (35g) White Wings self-raising flour
1 tsp bicarbonate of soda
⅔ cup (160ml) buttermilk
Raspberry Butter Cream:
250g unsalted butter, softened
3 cups (480g) CSR Soft Icing Mixture
1 tbsp milk
pink food colouring
10 fresh raspberries (45g), crushed
Chocolate Ganache:
¼ cup (60ml) pouring cream
150g dark chocolate, chopped finely
2 tbsp rainbow sprinkles for decoration
Method:
Preheat oven to 200°C. Grease oven trays; line with baking paper.
Beat butter, sugar and egg in a small bowl with an electric mixer until light and creamy. Beat in sifted dry ingredients and buttermilk, on low speed, until mixture is smooth.
Drop scant tablespoons of mixture about 5cm apart onto trays. Bake cakes about 10 minutes. Cool on trays.
Make the raspberry butter cream by beating butter in a small bowl with electric mixer until light and creamy. Beat in sifted icing sugar and milk. Tint pink with colouring; stir in raspberries.
To make the chocolate ganache, bring cream to the boil in a small saucepan. Remove from heat; stir in chocolate until smooth.
Spoon butter cream into a piping bag fitted with a 2cm fluted tube. Pipe butter cream on the flat side of half the cooled cakes.
Spread ganache over rounded side of remaining cooled cakes. Place on top of butter cream. Sprinkle with rainbow sprinkles.
Tip: If you are wanting to bake-ahead, unfilled cakes can be frozen for up to 2 months. Kisses, once filled, should be served within several hours
15°C