15
Raspberry and White Chocolate Cupcakes
Makes: 12 cupcakes
125g butter, room temperature
1 cup caster sugar
3 eggs
1 ½ cups self-rising flour
¼ cup milk
1 cup frozen raspberries
¾ cup white chocolate chips
½ cup plain flour
1. Preheat oven to 180˚C. Lightly grease
12 x ½ cup capacity muffin pan.
2. Using the beater attachments on Speed 5
beat butter and sugar until light and fluffy,
about 4-5 minutes.
3. Reduce speed to 2, add eggs, self-raising
flour and milk. Continue to mix until
combined.
4. Add remaining ingredients. Beat until just
combined.
5. Spoon mixture into prepared pan. Bake for
20-25 minutes or until cooked, turn onto a
wire rack to cool.
Date and Walnut Loaf
Makes: 1 loaf
1 ½ cups dates, chopped
1 cup rolled oats
1 ¼ cups boiling water
¼ cup maple syrup
1 ²⁄
³
cups plain flour
1 ½ cups walnuts, chopped
½ cup brown sugar
1 teaspoon bicarbonate soda
1. Preheat oven to 180˚C. Grease and line a
25cm x 12cm loaf pan.
2. Place dates and oats in a bowl. Cover with
hot boiling water. Set aside 10 minutes.
3. Using the beater attachments on Speed 3
beat all ingredients until just combined.
4. Spoon mixture into prepared pan. Bake for
50-55 minutes or until cooked through.
Turn onto a wire rack to cool.
Recipes (continued)
