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lavender and honey cupcake recipe

lavender and honey cupcake recipe

Recently we hosted our first RSPCA Cupcake Day at Locale. It was a huge success and we had a lot of regular customers really making an effort to support us by eating cupcakes. Tough gig I know! I baked Lavender and Honey Cupcakes from the book 500 Cupcakes by Fergal Connolly and they were pretty awesome if I do say so myself. Laura and I are huge lavender fans and love using it in baking. This combined with access to some beautiful lavender culinary products in store and I knew I had to make them. A few people have asked for the recipe so here it is! If you are struggling to find culinary lavender or lavender honey you can find it in our online store.   Lavender & Honey Cupcakes   Yield – 1½ dozen Ingredients: For the cupcakes 2225g unsalted butter, softened 225 caster sugar 225g self-raising flour 4 eggs 1tsp vanilla essence For the icing 200g cream cheese, softened 175g icing sugar, sieved 75g Tasmanian French Lavender Honey blue food colouring 2 tbsp culinary lavender (French is best!)   Method 1. Preheat oven to 200ºC. 2. Place 18 cupcake cases in muffin tins. 3. Combine all the cupcake ingredients in a medium bowl and whisk with an electric beater until smooth and pale. This should take about 2-3 minutes. 4. Spoon the batter into the cases. 5. Bake for 2o minutes. 6. Remove from the oven and let cool for 5 minutes before removing the cupcakes and cooling on a rack. 7. To make the icing, beat the cream cheese and icing sugar in a medium bowl with an electric beater until …

vegan anzac biscuits

vegan anzac biscuits

~ a recipe by The Health Chef – Teresa Cutter. This vegan Anzac biscuit recipe will give you a healthy option when you are looking for an afternoon sweet snack.   Ingredients   1 and 1/4 cup blanched almonds, skin off  (see notes) 1 cup flaked almonds 1 cup coconut flakes 1/4 cup honey 1/4 cup macadamia nut oil 1/2 teaspoon bicarbonate soda 1 tablespoon water   Method   1.  Preheat oven to 120C.   2.  Place blanched almonds into a food processor or blender and pulse several times until a medium to fine textured meal forms.  Sieve meal into mixing bowl and place larger bits back into food processor to pulse and then sieve again.  Don’t overgrind as the meal will turn into almond butter! 3.  Add the flaked almonds and coconut to the almond meal.   4.  Combine honey and oil in a small saucepan and heat gently.   5.  Mix the bicarbonate soda and water in a glass, and then pour into the honey mixtures.  Keep stirring with a wooden spoon until the honey begins to froth and changes colour.   6.  Add the honey mixture into the dry ingredients and mix with a spoon until well combined.  Add a little water if needed to combine the mixture.   7.  Use a 1 tablespoon or melon baller to scoop the mixture into small cookies.  This recipe will yield about 18 – 22 cookies (if you can avoid eating the mixture as you go along!).   8.  Bake the cookies on a low pre-heated oven at 120C for about 30 minutes, or until golden.   Notes   The blanched almonds in this recipe are required …

things we’re loving right now

things we're loving right now

1. Eating seasonally. We always love to talk food but when the seasons change it gives us a new topic to discuss, what is local and in season? Fennel is one vegie that’s currently got me captivated thanks to my Mum and luckily Autumn is the perfect time for it! 2. Ankle boots. They seem to be everywhere as winter approaches but I still haven’t found the perfect pair. This pair from Gorman is pretty close though!   3. Learning new Italian words such as farfallone which means a big butterfly or colloquially used to refer to someone who flirts a lot! 4. Thick, delicious Tasmanian Leatherwood Honey. My boyfriend is even getting up in time for breakfast before work when he knows he can have this slathered on rye bread with butter. Plus the tin is super cute on my kitchen bench. What are you loving right now? Love, your angel, Trudy

Last minute chocolate spiders

Last minute chocolate spiders

Picture this. It’s 4pm on a Saturday afternoon and you’ve just got a phone call. Your friends are having an impromptu BBQ at 6pm and because you always bring the sweets they’ve asked you to bring something for dessert. The problem is you are currently watching Real Housewives of Beverley Hills and really don’t want to hang out in the kitchen for the next two hours. Solution? Super simple chocolate spiders! Ingredients 1 packet of original fried noodles (from the Asian aisle in your supermarket) 2 tablespoons of crunchy peanut butter or Gianduja 200grams Belgian dark chocolate 1. Microwave dark chocolate and peanut butter or Gianduja in a microwave safe bowl for about 60 seconds on high. If not melted, then microwave again in 5 second intervals. 2. Mix well until it is a smooth paste. 3. Add noodles and coat them well. 4. Spoon the mixture onto a grease-proof paper, or into individual paper patty pans. 5. Place in refrigerator until set. This recipe will make about 15-20 chocolate spiders, the perfect amount for a BBQ with friends!

Nuts about Nuts

Nuts about Nuts

Ciao! I’m Trudy, the newest member of the Kitchen Angel team. I’ve been a long time fan of all things Italian so when I was offered the chance to work in a fun environment where I got to sample and tout the benefits of the Kitchen Angel products, many of which are gluten, dairy and preservative free I jumped at the chance! What makes Kitchen Angel products so unique and delicious is that they are made from whole nuts. Using our super duper special machine we crush the nuts whole to make the delicious baking mixes which are our signature products. Working with nuts to produce these products means Mario, our head chef, is particularly discerning when it comes to sourcing his supplies. He personally heads out to test the nuts before he purchases them to ensure their quality and freshness. Having access to some of the best nuts around means we also are able to sell them on to our customers in handy little packs, perfect for the office or your handbag. Being a vegetarian, nuts are a fantastic substitute for protein for me and I always make sure I have a packet of hazelnuts or almonds with me for when I feel the energy slump hit. Lucky for me (and you!) our different nut packs are incredibly affordable. Next time you are in store check out our selection of nuts or if you aren’t able to visit in person you can always buy online. Ciao!