Scones, Earl Grey Pannacotta & Birthday Cupcakes

posted by donna. , on , No Comments
Miscellaneous food recipes from Random Saturday



Earl Grey Tea Panna Cotta

Serves: 6

Ingredients

  • 300ml double cream
  • 300ml milk
  • 3 Earl Grey teabags
  • ¼ cup caster sugar
  • 2 tsp gelatine dissolved in 1 tbs boiling water

1.     Place the cream and milk in a saucepan. Add teabags. Slowly bring to the boil over a medium heat. Remove from the heat and set aside for 10 minutes.
2.     Discard teabags from cream mixture. Add sugar and return to a low heat. Cook, stirring, for 5 minutes, or until sugar dissolves.
3.     Place 2 tbs of boiling water in a small heatproof bowl. Sprinkle over gelatine. Bring a small saucepan of water to boil. Remove from heat. Sit the bowl of gelatine in the water and stir until dissolved. Cool slightly, then stir into the cream mixture.
4.     Lightly oil 6 x 1/2 cup (125ml) dariole moulds or ramekins. Place on a tray and pour in cream mixture. Refrigerate for 4 hours.
5.     To serve, break the seal by inserting a small knife between the panna cotta and the mould. Turn onto a serving plate and shake to release. Serve dish with fresh berries.


Birthday Cupcakes with cream cheese frosting


Cooking Time: 20 minutes/Makes: 24


Ingredients


Cupcakes


  • 250g unsalted butter, softened
  • 1 1/2 cups (330g) caster sugar
  • 2 tsp vanilla extract
  • 4 eggs
  • 3 cups (450g) self-raising flour, sifted
  • 1 cup milk
  • Assorted sweets, to decorate

Frosting


  • 125g unsalted butter, softened
  • 250g cream cheese, softened
  • 1 tsp vanilla extract
  • 4 cups (640g) icing sugar, sifted


Method


1.     Preheat oven to 180°C. Using an electric mixer, beat butter, sugar, 1/4 tsp salt and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition.

2.     Add 1/2 the sifted flour and 1/2 milk and stir until combined, then add remaining flour and milk and stir until combined.

3.     Line two 12-hole (1/3-cup capacity) muffin tins with paper cake cases. Spoon 2 tbs mixture into each paper case, then bake for 20 minutes or until a skewer inserted into the centre of a cake comes out clean. Cool cakes in tin.

4.     For frosting, using an electric mixer, beat butter, cream cheese and vanilla for 3 minutes or until light and fluffy. Gradually add icing sugar, beating until incorporated. Refrigerate for 1 hour.

5.     With a spoon or palette knife, spread frosting over tops of cooled cakes, then decorate as desired with assorted sweets. Un-iced cakes can be made a day ahead and stored in an airtight container.
 


 
lol.


Scones

Makes: 20

Ingredients

  • 2 1/2 cups self-raising flour
  • 1 tablespoon caster sugar
  • 80g butter, chilled, chopped
  • 1 cup milk
  • strawberry jam and double thick cream, to serve

Method

1.     Preheat oven to 220°C/200°C fan-forced. Lightly grease a 7.5cm-deep, 22cm round cake pan. Combine flour and sugar in a bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
2.     Make a well in the centre of flour mixture. Add milk. Stir with a flat-bladed knife until mixture just comes together (don't over-mix). Turn dough on to a lightly floured surface. Knead gently to bring dough together.
3.     Gently press dough into a 2cm-thick round. Dip a 4.5cm round cutter into flour. Cut out scones. Gently press leftover dough pieces together and repeat to make a total of 20 scones. Place scones, touching, in prepared pan. Sprinkle with a little extra flour. Bake for 10 to 12 minutes or until golden. Remove from oven. Cool in pan for 5 minutes. Wrap in a clean tea towel to keep warm. Serve with jam and cream.





donna.

donna.