Vanilla and Berry Cupcakes

Vanilla Buttermilk Cupcakes with Smashed Berry Cream

Buttermilk Cupcakes

 

Ingredients – Cupcakes

  • 12 patty cake liners
  • 1 ¼ cups of self raising flour – sifted
  • ½ cup of butter – cubed at room temperature
  • 1 cup of caster sugar
  • 1 egg – at room temperature
  • 2 tsp of vanilla essence
  • ½ cup of buttermilk

Ingredients – Smashed Berry Cream

  • 1 packet of McCain Season’s Choice Three Berry Mix
  • 300ml of dollop cream
  • ¼ cup of icing sugar
  • Mint leave to garnish
  • Additional icing sugar to garnish

Vanilla and Berry Cupcakes

Method

  1. Preheat a fan-forced oven to 180C.
  2. Add butter and sugar to a large mixing bowl and mix to cream until pale and fluffy. Add egg and vanilla essence and beat until just combined.
  3. Using a wooden spoon to ensure you don’t over beat and separate the mixture, add one third of the flour and mix until there are only a few steaks of flour left, add half the buttermilk and mix until just combined. Add another third of the flour and mix, followed by the remaining buttermilk and mix, finish with the final flour portion mixing until just combined.
  4. Carefully and evenly spoon the mixture into a standard 12 hole muffin tin, lined with paper liners and place into oven. Bake for 16-20 minutes or until the tops are golden and spring back into place when gently pressed.
  5. Remove from oven and let cool in tine for 5 minutes, then remove from tin and allow to cool completely on a wire rack. Once cooled, sprinkle with icing sugar.
  6. Meanwhile, in a medium bowl defrost two cups of McCain Season’s Choice Three Berry Mix, and another cup of McCain Season’s Choice Three Berry Mix in a small bowl. Once the two cups are defrosted, use the back of a fork to smash the berries. Sift ¼ cup of icing sugar into the smashed berry mix, add 300g of dollop cream and mix well to combine.
  7. Carefully spoon a tbs of the smashed berry cream onto the top of each cupcake, garnish with defrosted berries and mint leaves.

Enjoy!

Lemon Parfait

Lemon Parfait

 

parfait

This super-easy dessert can be whipped up in a matter of minutes and is sure to impress any dinner guest!

The tart lemon curd is complimented perfectly by the smoothness of the vanilla cream, while to biscuit crunch makes this dessert moreish and utterly irresistible.

Ingredients

  • 1 pottle of Anathoth Farm Lemon Curd
  • 1 packet of scotch finger biscuits
  • 300ml of thickened cream
  • 1 tsp of vanilla bean paste
  • Wafer rolls

Method

  1. Combine thickened cream and vanilla bean paste in a large mixing bowl and using an electric beater mix until soft peaks form.
  2. Meanwhile, crumble scotch finger biscuits to resemble a fine crumb.
  3. In six small glasses or jars, evenly distribute a  layer the biscuit crumb, top with lemon curd and whipped cream; repeat.
  4. Top each serve with a light sprinkle of biscuit crumb and serve.

Enjoy!