Magnolias Vanilla Cupcakes

Chocolate Icing used for this picture

Magnolias Vanilla Cupcakes is the best recipe for cupcakes that I am yet to come across.  They are light and airy, have plenty of flavour and are easy to cook.

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract
• ICING:
• Vanilla Buttercream (recipe follows) or Chocolate Buttercream
  
  

1. 

   Lime Icing was used for this batch

   Preheat oven to 350 degrees.
2. Line two 12-cup muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

Source

Coraline Button Cookies

Button Cookies inspired by the movie 'Coraline', these are made with a Peanut Butter Mixture.

Ingredients

1/2	cup	sugar
1/2	cup	brown sugar	(packed down in 1/2 cup)
2	whole	eggs
2	cups	peanut butter
1/2	tablespoon	flour, all-purpose	(optional, used to thicken)
1/2	tablespoon	cinnamon
1	dash	cocoa powder	(optional)

Directions

(Makes approx. 56 cookies)
Preheat Oven to 325°F.
Mix (using a spoon) sugar and brown sugar together in medium size bowl.
Mix in both eggs.
Mix in peanut butter. Mix in flour.
Sprinkle cinnamon on top of entire mixture, and stir in.
Place 1" balls of cookie dough on 2-3 trays covered with foil (shiny side up).
Put in oven and bake for 13 minutes.
When done, take cookie trays out of the oven.
Sprinkle a dash of cocoa powder on top of each cookie while they are still hot.
Let cookies cool for about 5 minutes, and enjoy!

***The recipe suggests putting cocoa on top of the cookies, which I have not.

For more Coraline cooking ideas check out Stranger than Fiction where I got the idea in the first place.

Custard Blueberry Dessert

This recipe came from a Coles free recipe book. I'm putting it up because it LOOKS impressive, but it was rather plain and disappointing!

1. Whip 300ml cream then add 400ml custard.

2. Layer the cream and custard mixture with Sponge Biscuits in a loaf pan

3. sprinkle blueberries on the top

4. Freezw

You need to take out of the freezer about 20 mins before serving. But I think this recipe needs more flavour, and the sponge biscuits kind of dry out in the freezer. Ugh. I wouldn't try it again

Aussie Meat Pie

This is the best meat pie recipe you'll find.  And just in case you were wondering if it REALLY is an 'Aussie' pie, let me reassure you...it actually contains vegemite!  (Yes, really!)

Ingredients

• 1 tablespoon olive oil
• 1 large brown onion, finely chopped
• 500g lean beef mince
• 1 tablespoon cornflour
• 3/4 cup beef stock
• 3/4 cup tomato sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon barbecue sauce
• 1 teaspoon Vegemite
• 2 sheets frozen, ready-rolled shortcrust pastry, thawed
• 2 sheets frozen puff pastry, thawed
• 1 egg, beaten

Method

1. Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned.
2. Mix cornflour and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.

3. 

   This recipe calls for Vegemite

   Preheat oven to 220°C. Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans.
4. Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with mince. Brush rims with water. Cut 4 x 15cm circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season.
5. Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.
   
   
   
   

Mini Christmas Puddings

Visually stunning, these mini christmas puddings are a crowd pleaser! Try using different kinds of fruit cake (such as cranberry and almond cake) for a different flavour.

Ingredients:

200g dark chocolate

700g fruit cake (I used light coloured fruit cake for this recipe)

1/3c orange juice

1/2c icing sugar mixture, sifted

250g white chocolate melts

assorted coloured mini jelly beans

Put foil under the puddings until the chocolate is set

Method:

1. Melt the dark chocolate in a heatproof bowl over a saucepan of simmering water until smooth

2. Crumble cake into a large bowl.  Add dark chocolate, orange juice and icing sugar mixture. Stir to combine.  Cover and put in the fridge for a half hour until firm enough to handle.

3. Roll the mixture into balls (about a tablespoons worth is big enough) and place on a tray with baking paper.  Refridgerate until firm

4. Melt white chocolate, cool for 10 minutes then drizzle over the puddings to form a 'custard' look (as per the pictures).  Decorate with jelly beans.

Mini Christmas Puddings

Handy Tips

*When melting the chocolate don't let the water boil. Just let it simmer.

*When drizzling the chocolate over the balls, just do a couple at a time then put the jelly beans on the top.  Otherwise by the time you come back to put the jelly beans on, the chocolate may have set!

This recipe came from www.taste.com.au

Chocolate Balls

Possibly the easiest recipe out there.  Super quick to make, they just need an hour or so of refrigeration before serving.

Ingredients:

1 packet of Marie biscuits, crushed finely

1/2c shredded coconut

2tbl cocoa

1 tin condensed milk

Extra coconut for rolling

Cadbury Cocoa is a great brand to use

Method:

1. Mix all ingredients together well and roll into small balls 

2. Roll balls in the coconut, or you can use chocolate sprinkles

3. Put into the fridge and chill

Helpful Hints

*To crush the biscuits, put them into two freezer bags and crush with a rolling pin

*When rolling the balls, keep your hands moist so the mixture doesn't stick to them

White Christmas (non traditional)

Instead of using copha, this recipe uses white chocolate.  People who have tasted this recipe say they prefer the white chocolate over the copha.

A closer picture

 

I found this recipe on the taste website. Here is the link

A years worth of Cooking for 2010 Slideshow....(and I'm not even finished yet!)

Donna Hay Christmas Eve

Good morning my bloggy friends - I'm hosting Christmas Eve this year and have decided nearly on the entire menu. It's all from the Donna Hay SEASONS Cookbook. So keep your eyes out over the next week for some new recipes and photos being posted up.  The theme is gourmet bbq and salad with dessert.
Mmmmm.

On another note, welcome to some new followers! xxx

Never Fail Quiche

You simply cannot fail with this recipe!  The secret is the Self Raising Flour which gives it a light airy texture and allows the middle to cook all the way through without burning the bottom or edges.

Ingredients:

8 eggs

1c Self Raising Flour

1c grated cheese (any kind)

2tbl oil

1/2c cream (or milk)

2 spring onions or 1 red onion chopped finely

1-2 sheets of ready rolled shortcrust pastry

Salt and Pepper to taste

Optional: (for those who don't like it plain!)

Add whatever you like such as mushrooms, bacon, ham, spinach, corn, shredded zucchini or carrot

Method:

I cracked three eggs on the top before cooking for effect

Preheat your oven to 180 Celcius

1. Whip the eggs and SR Flour together until bubbly and the flour has dissolved.

2. Add the rest of the ingredients and mix well.

3. Oil and line the bottom and sides of a deep oven proof dish

4. Pour the mixture into the dish.  If you like, you can crack another couple of eggs over the top for effect

5. Bake for approx. 45 minutes on the middle shelf, or until a skewer or sharp knife comes out clean after being inserted.

Handy Tip

Egg shells are porous, and can absorb odours from the fridge, so always store eggs in their cardboard container.

Christmas Spice Cookies

 

It's that time of year again, and these Spice Cookies are a nice addition to the table.  They arn't particulary sweet which makes a nice change to a cookie, and when cooked properly have a crispy edge but a chewy soft centre. Yum!

Ingredients:

175g butter at room temperature

1c brown sugar, firmly packed

1/3c golden syrup

1 egg

2 1/4c plain flour

1tsp bi carb soda

2tsp mixed spice

1tsp ground nutmeg

1 tbl cinnamon sugar

Method:

1. Preheat the oven  to 180 celcius

2. Beat butter, sugar and syrup until pale and fluffy.  Add the egg and beat until combined.

3. Stir in the sifted flour, soda, spice and nutmeg.

4. Roll 2 heaped teaspoons of mixture into balls and place on a baking tray spacing them 5cm apart.  5. Press down slightly  (these cookies do not spread a great deal so if you want them flat you will have to flatten them this way)

6. Sprinkle with cinnamon sugar

7. Bake for 12 minutes, or until golden brown.  Allow to cool.

*Cookies can be kept for a week in an airtight container.

Source: Good Food Ideas Magazine (Australia)

Pumpkin and Orange Muffins

A fabulous friend of mine generously gave me half of a huge left over pumpkin from Halloween.  

My only major problem was....what on earth to cook with it!  Traditionally pumpkin is used for a savory meal in Australia; served with a roast, or mashed and served with other vegetables.  But if you haven't tried it in a cake, muffin or pie....give yourself a pleasant surprise and give it a go.

Ingredients:

1 3/4 cups flour
1 1/2 teaspoons pumpkin pie spice  Easy! Click here to find out how to make if you don't have any
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1/3 cup vegetable oil

1 cup canned pumpkin (I cooked and mashed my own)
1/3 cup orange juice
1 teaspoon grated orange zest
1/2 cup chopped walnuts or pecans(optional)

 

 

 

Directions:

1. Mix flour and spices in small bowl.
2. In large bowl, mix sugars, eggs and oil.
3. Add pumpkin, orange juice and zest, beat until well blended.
4. Stir in dry ingredients just until moistened.
5. Fill paper lined muffin cups 2/3 full.
6. Sprinkle each muffin with 1 tsp nuts.
7. Bake 20-23 minutes at 180 degrees Celsius
8. Cool. 


Where did I get this recipe?

Bermuda Tea Biscuits

Similar to a Scone, but not sweet at all.

I had a look around for different recipes from Bermuda and since I was in the mood for something cake-like, this one was the choice.  It is very similar to a scone, but not quite so high and there is no sugar in it.

This means you can either put some jam on the biscuit to sweeten, or if you wanted something savoury you could easily put grated cheese, ham or bacon on top.  Pretty versatile, and very quick to make.
 Yield for this recipe is 12.

Ingredients:

2 c. whole wheat or white flour
3 tsp. baking powder
1 tsp. salt
1/2 c. butter
3/4 c. milk
1 egg, beaten

 

We ate ours with Blackberry jam. Yum

Method:

Combine flour, baking powder, and salt. Cut in butter thoroughly, add milk and egg and stir. Add additional flour as needed to make the dough stiff enough to handle. Knead it a little, then roll out 1/2 inch thick and cut out with biscuit cutter. Place on cookie sheet and bake at 450 degrees for 12 to 15 minutes.

 

 

Banana Oat Cookies (Healthy!)

My Japanese friend Yuko prefers cookies that are not as sweet as we often make them in Australia, and so for those who don't like too much sweetness in their cookies, these are made without any sugar.  They are also flourless (using only almond meal) and rely on the banana and choc chips to sweeten.  If you really want to be good, use dark chocolate.

Ingredients

3 large, ripe bananas, well mashed 

1 teaspoon vanilla essence
1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 cup chocolate chips or dark chocolate bar chopped

Method: 

Preheat the Oven to 180 Celsius

1. Mash the bananas and stir together with the vanilla essence  and oil (I used olive oil)

2. Mix in another bowl the remaining ingredients.

3. Add the wet mixture to the dry mixture, stirring well to mix

4. Roll into golf ball size balls and put onto a baking tray, squashing slightly.

5. Bake for just under 15 minutes and allow to cool.

Note that when rolling into balls, the mixture may be slightly crumbly. This is okay.

Easy Potato Salad

Perfect for taking to a BBQ, this potato salad is easy and quick to whip up in the kitchen.

Ingredients:
1kg Potatoes, peeled and cubed in 2cm
mayonnaise (approx 1/4 - 1/2 cup)
1 small lemon, juiced
1 small red onion cut finely
four slices of ham chopped into squares
3 spring onions, chopped finely
some fresh basil leaves, finely shredded

Method:
1. Place the potatoes in a saucepan and bring to the boil, cooking until done.  Soft but still able to hold their cube shape.
2.  Drain and transfer to a bowl.
3. Add the remaining ingredients, adding the mayo slowly until there is just enough (nothing worse than having too much mayo and you may even use less than this recipe outlines)
4. Season with salt and pepper. Serve

Delicious!  Even served semi warm this salad is lovely.

Options:
Add things like pineapple, left over chicken or salami for a twist.

Roasted Vegetable Salad

I

This is called a 'salad' but there is nothing salady about it really.  You can serve this dish in any season.  Winter with some nice meat or even in summer with the BBQ.  This was so delicious that it disappeared very quickly...there wasn't even any left to take for lunch the next day!!!

Ingredients:

2tbl White Wine Vinegar

1/4c brown sugar

1/4c olive oil

salt and pepper

2 large potatoes

2 large carrots

1 large red beetroot

3 cloves garlic

1 bunch asparagus

1 red onion

Method:

1. Preheat the oven to 180 c

2. Chop the vegetables (except asparagus) up into large rustic chunks and place in an oven proof dish 

3. In another dish, mix the vinegar, sugar and oil together, then pour over the vegetables

4. Mix until all vegetables are covered

5. Bake for around 50 minutes or until the potatoes and beetroot are tender.

6. Mix the asparagus in and cook for a further 5 minutes so it warms through but is still crunchy

7. Serve in a big bowl

Pepper Pork and Choy Sum

T

This is an altered version of a Donna Hay recipe from the book SEASONS.  I served it with Roast Vegetable Salad.

Ingredients:
Cracked Pepper
300g pork fillet sliced fairly thinly
oil
1 heaped tsp ginger powder
1/3c of white wine
1/3c soy sauce
1c chicken stock
2 bunches of coy sum 

Method:
1. Slice the pork and sprinkle generously with cracked pepper
2. Cook in a frypan and set aside
3. Mix the remaining ingredients in the frypan minus the choy sum and bring to the boil.
4. Add the pork back in, allowing to cook for a few minutes.
5. Add the Choy Sum and cook til tender.

Berry Pie

This started out from a recipe from the Donna Hay Recipe book SEASONS.  A basic biscuit base with a berry center, cooked to perfection. Yum.

Bitter Chocolate Meringue Tart

Again, another Donna Hay Recipe from her recipe book SEASONS.  This is a chocolate biscuit base tart with a dark chocolate and cream center with a meringue topping.  Takes a little bit of pre planning, but not difficult.  Only for those who enjoy dark chocolate. It's super rich, but certainly does look impressive on the table!

Ingredients:

200g shortbread biscuits

1 tbl cocoa

50g butter melted

Chocolate filling:

400g dark chocolate melted

1c single pouring cream

Meringue top

150ml egg whites (4 egg whites)

1c caster sugar

Method:

Process the biscuits, cocoa and butter until like breadcrumbs.

Press into a round fluted tart tin

Put in fridge for 15 minutes

For the chocolate filling, simply melt the chocolate and cream slowly.

Pour over the biscuit base and refridgerate for 30 minutes or until set.

Preheat the oven to 200 C.

Beat the eggwhites until soft peaks form. Gradually add the sugar until thick and glossy.

Pour over the chocolate and bake for 15 minutes or until the peaks are golden and the meringue is set.

Allow to cool

This recipe has come from the donna hay Seasons cook book

Milk Chocolate and Coffee Layer cake

A sinfully sweet sugary, but light afternoon dessert.

 Recipe from the Donna Hay book SEASONS so I can't put the recipe here. But this recipe was quite easy to make. I hadn't made meringue before so this was a first.   A tip - when making meringue make sure you cook it look enough and make it thick enough to work with. Otherwise it will break too easily and.  If you don't cook it long enough, the middle will remain too chewy and 'wet'.  The only thing about this recipe is that it is a little hard to cut because of the consistency of the meringue. Otherwise, tastes good.  So very very sugary that only little pieces can be managed!

Wendy's Hedgehog

My mum used to bake and sell this exact recipe at the Kallista Market.  Needless to say they were a big hit.

Ingredients:
125g butter
125g caster sugar
2tbl cocoa
2tbl coconut (shredded)
1 large egg
1 packet of Marie Biscuits (or equiv)
1 tsp vanilla essence
Optional: 3/4c chopped nuts or sultanas

Method:
1. Melt butter and add to sugar and cocoa, stirring well.
2. Add Coconut
3. Add (optional nuts or sultanas), vanilla and egg.
4. Add broken up biscuits
5. Mix well.  Line a tin with baking paper and press mixture into the tin so it is packet tightly.
6. Chill, and ice if you wish.

To serve, cut up into small slices.

Fluffy French Toast

Fluffy French Toast using flour ensures that you don't get that horrible wet mushy stuff that no one likes.  This recipe is easy and turns out light fluffy toast.  5 stars!

Ingredients:

• 1/4 cup all-purpose flour
• 1 cup milk
• 1 pinch salt
• 3 eggs
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 12 thick slices bread

Method:

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot. 

You can see from the picture that I've served my French Toast with sliced banana and a little honey drizzled over the top.  A squeeze of lemon juice on the banana gives a fresh tart taste and a sprinkle of raw sugar on the top gives it a great crunch.

 Recipe courtesy of allrecipes.com

Slow Cooker Recipe: Lamb Shank Stew/Soup

This can be made as a stew, or by adding more stock, made into a soup

Ingredients
2-3 Lamb Shanks
1 Large Onion, peeled and diced
500g dry soup mix (soaked overnight or at least for half a day)
1/2c tomato paste OR 1 can chopped tomatoes
1/4c Worcestershire sauce
3-4c diced vegetables (carrots, potatoes, parsnips, turnips, corn, celery, capsicum etc)
3L of stock (beef, vegetable or chicken - choice is yours, I used chicken)
1tbl dried mixed herbs
salt and pepper to taste

Method
Seriously it can't be any easier than this....

Throw all ingredients into the slow cooker.
Cover and cook for around 6 hours of high, or 10 hours on low.
Afterwards, take the shanks out and remove the meat, placing back into the cooker.
Serve!

Recipe courtesy of of 'Michelle' :)

Cornflake Cookies

Cornflake Cookies

You have to be suspicious of anyone who doesn't like these crowd pleasers

 

INGREDIENTS

125g butter, chopped, at room temperature
½ cup caster sugar
1 egg
½ teaspoon vanilla extract
1 cup self-raising flour, sifted
2 cups cornflakes
½ cup sultanas
¼ milk choc chips

METHOD

1. Preheat oven to moderate, 180°C. Lightly grease and line 2 large oven trays.
2. In a bowl, cream butter and sugar together until light and fluffy. Beat in egg and vanilla.
3. Fold flour, 1 cup cornflakes, sultanas and choc chips through mixture.
4. Roll tablespoonfuls of mixture into balls and roll into remaining lightly crushed cornflakes. Arrange on trays about 4cm apart.
5. Bake for 15-20 minutes until golden. Cool on tray for 5 minutes. Transfer to a wire rack to cool completely. 

Recipe from Womans Day

Peanut Butter Cookies

Peanutbutter Cookies

These cookies are a huge hit with anyone who loves Peanut Butter, but with so many young children allergic to peanuts you might like to check with your host if you're bringing these for an event/afternoon tea.

Ingredients

1/2	cup	sugar
1/2	cup	brown sugar	(packed down in 1/2 cup)
2	whole	eggs
2	cups	peanut butter
1/2	tablespoon	flour, all-purpose	(optional, used to thicken)
1/2	tablespoon	cinnamon
1	dash	cocoa powder	(optional)

Directions

(Makes approx. 56 cookies)
Preheat Oven to 325°F.
Mix (using a spoon) sugar and brown sugar together in medium size bowl.
Mix in both eggs.
Mix in peanut butter. Mix in flour.
Sprinkle cinnamon on top of entire mixture, and stir in.
Place 1" balls of cookie dough on 2-3 trays covered with foil (shiny side up).
Put in oven and bake for 13 minutes.
When done, take cookie trays out of the oven.
Sprinkle a dash of cocoa powder on top of each cookie while they are still hot.
Let cookies cool for about 5 minutes, and enjoy!

Recipe from Recipe Land

Broccoli Salad

Broccoli Salad


This recipe is a combination of different recipes I have seen online for a salad of this kind.  I added some ingredients and left some out based on my own tastes and come up with this recipe.  It's awesome, filling and brightly coloured.  I would recommend serving it just warm.

Ingredients:
Broccoli
Mayonnaise
1tbl olive oil
1/4 red onion
2 garlic cloves
2tbl white wine vinegar
1 tsp sugar
pepper
salt
bacon/salami
pinenuts




Method:
Chop the broccoli up into tiny pieces. I used about two heads of broccoli to serve two people.
Blanch the broccoli in boiling water for no more than 60 seconds, take out and immediately rinse under cold water.

Use a bamix/shredder to finely churn up the garlic and onion.  Mix in with the oil and vinegar.
Place in a large salad bowl and add chopped up salami or cooked bacon (I didn't put a measurement next to it because really it's optional. You could put just a little bit in for flavour or put quite a bit in - the choice is yours).  Throw in about 3 tbl of mayo, the sugar, pepper, salt and about 3tbl of pine nuts.
Add the broccoli whilst it's still warm because it will make it easier to mix everything together.

As an addition you might like to sprinkle some shaved cheese over the top before serving. I recommend a very tart vintage cheddar. Mercy Valley is an excellent brand for crumbling over dishes.

Lemon Butter

After realising I didn't have any lemon butter in the fridge I saved myself a trip to the supermarket by using some lemons from our tree outside and making this extremely easy but tasty recipe:

Ingredients:

90 gm (3 ounces) butter.  Don't attempt to use margarine
1 and 1/4 cups of caster sugar
3 eggs
Juice and finely grated rind of 3 lemons
 

Method:

Melt butter in a large heat-proof bowl in the microwave.

Beat together the sugar, eggs, lemon rind and juice. Stir this into the melted butter.

Cook on high for about 3 and 1/2 minutes, stirring every 30 seconds.  Stir quite briskly as it thickens.

Pour into warmed jars, seal and refrigerate.  This makes about 2 cups of lemon butter.  It keeps well in the fridge for 2 - 3 weeks.



Recipe from Cheap n Easy Recipes

Lemon Cupcakes with Home Made Lemon Butter

Most awesome fresh recipe ever!




100g unsalted butter, softened
185g caster sugar
1 tsp vanilla bean extract
2 eggs
200g self-raising flour
1/2 cup (125ml) milk
Finely Grated Rind of one large lemon

1. Preheat oven to 180°C (160C fan-forced). Line muffin pans with paper cases of your choice.

2. Beat butter, sugar and vanilla bean paste with electric mixer until pale. Add the eggs, one at a time, and beat until just combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined. Add Lemon Rind.

3. Spoon some mixture into paper cases. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely. Decorate as desired.

I used my home made lemon butter over the top of the lemon cupcake and whipped cream.

DELICIOUS!!!!

Recipe from Taste.com.au