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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 …

Stelline

Stelline

  It’s beginning to look a lot like Christmas and these Stelline are the perfect snowflake addition to your dessert table! – submitted by Kitchen Angel   Ingredients   1 packet Bacio d’Alassio baking mix 1 packet Pearl Sugar 4 extra-large or jumbo egg whites   Method   1.  Preheat your oven to 175oC.  Line a tray with baking paper. 2.  Empty the contents of the baking mix into a bowl.  Add in the egg whites and mix well, making sure all lumps are out of the mix.  The moisture should be smooth and moist. 3.  Place the mix into a piping bag with a medium size star shaped nozzle (around 9mm is perfect).   Pipe stars onto the baking tray.  For whatever size star you choose, remember to keep the size all roughly the same on the tray to ensure even cooking. 4.  Sprinkle the biscuits with the pearl sugar. 5.  Bake at 190oC for 15 minutes, or until firm to touch.     Note:   These biscuits have a beautiful brownie flavour and make the perfect and easy dessert for any occasion, all year round.  As these biscuits are so pretty, we’ve turned the basic ingredients into a Stelline Gift Pack which you can purchase as a gift for anyone who needs a sprinkle of love in their life.    

I love my job

I love my job

  As I write this, I am in the midst of packing my bags to go on a food and wine research trip through Sicily. I hope to discover some new recipes to bring back to my businesses, be inspired by local markets and Italian innovation and will be on the lookout for new products to add to the Kitchen Angel range. Yes, it is a tough job sometimes.    Some of the things I’m looking forward to  most are:   the endless options of antipasto       swimming in the beaches of Sicily     visiting the Donnafugata winery, which I will also have the pleasure of hosting an evening for at Restaurant Marca later this year     granita and brioche for breakfast. every day.   visiting some local honey producers     wandering through the local markets     trying the local specialty in every patisserie I visit.   all in the name of research of course.       visiting the home of one of the best pistachio cultivations, Bronte     Arriverderci,       Mario        

what not to do when you’re sick

what not to do when you're sick

  I was off sick last week.  Too infectious to work yet well enough to not be lying on the couch for 4 days straight.  There’s only so many movies, reality shows and cooking programs a girl can watch in a day! So needless to say, after catching up on all of my favourite blogs, tv shows and movies, finishing off my library book and having run out of drawers to reorganise, I was bored. 50 shades of bored. Bored with a capital B. O. R. E. D.     I rang in to work and got the voice mail, only to find out later they’d been in the kitchen trying out some new recipes of Mario’s.  That would be right!  Of all the days I’m not in the office, they decide to taste test their way through the new menu at Mario’s restaurant.  Hrmph.   Seeing green with envy, frustrated by boredom and spurred on by just enough energy to pull out a baking tray, wooden spoon and mixing bowl I decided that I needed to do something about it.  After all, surely I needed a little pick me up to go with my afternoon lemon and honey tea to help nurse me back to health?!   So there I was, all excited that I had the energy to do some cooking and that I had everything I needed right at home, with no need to go to the grocery store, to make a batch of … muesli bars.   muesli bars in the making?     I’d seen plenty of recipes in the past for muesli bars so I figured I’d ditch the …