Blueberry and lemon cupcakes recipe

December 23, 2013 By

This blueberry and lemon cupcake recipe is just one of those things that is very regular but somehow elevates the day a little bit. It’s low maintenance, highly snackable, and 100% delicious.

The holidays are finally here for some and to start the break off we headed to the markets for a quick breakfast bagel and a look to see what else was available. After a couple of purchases and a jam doughnut – we also ended up with some great blueberries grown in Mt Baker.

With it just being the start of blueberry season here in Western Australia, there are plenty of yummy things to make with them and we paired our blueberries with of course Brooke’s favourite – lemon! Add them together and what you get is a simple blueberry and lemon cupcake recipe which will have you looking for just one more.

The combination of the two fruits actually works really well. The cake itself isn’t overly sweet and has a nice zesty flavour, combined with the bursting tang of fresh blueberries. Although the decadence of a lemon cream cheese icing isn’t at all unwelcome, the cupcakes are flavourful enough on their own given the delicious combination. If you are making these on a hot day like it was in Perth, I would even recommend skipping the icing and simply giving the cupcakes a simple dusting with icing sugar.

This recipe for blueberry and lemon cupcakes is a great summer treat. So bring a little sunshine to your day with these delicious lemon blueberry cupcakes.

If you like this recipe – then check out our other dessert and sweets recipes – like our recipes for no-bake mars bar slice, ginger-nut biscuits, easy raspberry friands, blueberry and lemon loaves or Belgian lemon tea cake.

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How to make blueberry and lemon cupcakes

Blueberry and Lemon Cupcakes
 
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These Blueberry and Lemon cupcakes are a great summer treat and have a nice zesty flavour, combined with the bursting tang of fresh blueberries.
Author:
Recipe type: Baked Goods
Cuisine: American
Serves: 12
Ingredients
Cupcake
  • ¾ cup unsalted butter (roomtemp)
  • 3 eggs (let stand at room temp)
  • 1¾ cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cups granulated sugar
  • ¼ cup milk
  • 2 tablespoons finely shredded lemon peel
  • Blueberries, coated with flour
Icing
  • 1 cup powdered sugar
  • ¼ cup unsalted butter (let stand at room temp)
  • 1 block cream cheese (250g)
  • 2 tablespoons fresh lemon juice
Instructions
Cupcake
  1. Preheat the oven to 180°C and place paper cups into cupcake tins.
  2. Mix the butter and eggs.
  3. In a medium bowl, mix the flour, baking powder, baking soda and salt together.
  4. Mix the granulated sugar, milk and lemon peel together.
  5. Then mix the butter and eggs into the milk and sugar mixture.
  6. Mix the flour into the wet mixture and blend.
  7. Fill each cup three-quarters full with batter. Drop the coated blueberries on top.
  8. Bake for 18 to 20 minutes.
Icing
  1. Combine the powdered sugar, butter, cream cheese, lemon juice and zest together until light and fluffy.
  2. Pipe onto the cupcakes and decorate with lemon peel, blueberries and a mint leaf.
Notes
Decorate your cupcake with extra fresh blueberries, lemon peel or mint leaves.

 

Filed Under: Baked Goods Tagged With: ,

Apricot and Coconut Balls

December 16, 2013 By

Three ingredients? Dried apricots, coconut and condensed milk. This recipe for Apricot and Coconut Balls really is that simple.

There are a few variations for apricot balls out there, some recipes call for additional things like crushed biscuits or white chocolate but I like this one just the way it is. These bite sized treats are great to make any time of year for a sweet treat and make for a great Christmas recipe.

To make these chewy sweet apricot bites, you can either chop the apricots into small pieces or as we did use the food processor. Once you have your mixture, all you need to do is roll the mixture into small balls, then roll through the extra coconut. I encourage you to wet your hands to avoid the mixture sticking as much – but unfortunately if it unavoidable. There will be a mess at the end.

This recipe is simple, yummy and easy to get your kids involved!

If you like this recipe than check out our other great treats like Choc Mint Fudge, Raspberry Friands or Blueberry and Lemon Loaves.

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5.0 from 2 reviews
Apricot and Coconut Balls
 
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Three ingredients? Dried apricots, coconut and condensed milk. This recipe for Apricot and Coconut Balls really is that simple.
Author:
Recipe type: Snack
Cuisine: Australian
Serves: 20
Ingredients
  • 500g dried apricots
  • 1 can condensed milk
  • 2 ½ cups coconut
  • Extra coconut for rolling
Instructions
  1. Combine all ingredients in food processor.
  2. With wet hands, roll mixture into small ball and coat with extra coconut.
  3. Refrigerate or freeze for 1 – 2 hours.

 

Filed Under: Snacks

Chicken, bacon and leek pies

December 9, 2013 By

It is hard enough as it is trying to think of something to make during the week – and something that is easy and full of flavour. This recipe for chicken, bacon and leek pie is definitely one you could make anytime and through not making pasty from scratch makes it even easier!

Now it may seem daunting making a pie, however for this recipe Brooke opted for four individual pies which is the perfect serving. This recipe uses simple ingredients, which taste amazing and will have your stomach rumbling waiting to eat it!

To start you need to brown your chicken, before adding in leeks, bacon and garlic. Be sure to wash your leeks thoroughly to avoid any sand getting in your dish. To thicken the sauce, you need to add flour before adding in your stock, cream and rosemary. This needs to simmer for about 5 minutes then can be spooned into ovenproof pie dishes. To top you simply add a square of puff pastry, brush with a little milk or egg to ensure a golden brown finish. Cook in the oven for about 10 – 15 minutes.

While your pie is cooking, you can easily cook some vegetables to have on the side. This recipe really is easy, delicious and the ultimate comfort food.

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4.3 from 3 reviews
Chicken, bacon and leek pies
 
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This recipe for chicken, bacon and leek pies uses simple ingredients, which taste amazing and will have your stomach rumbling waiting to eat it!
Author:
Recipe type: Chicken
Cuisine: English
Serves: 4
Ingredients
  • 2 tblsp olive oil
  • 500 g chicken, trimmed and chopped
  • 1 leek, sliced and washed thoroughly
  • 2 cloves crushed garlic
  • 1 tblsp chopped rosemary leaves
  • ¼ cup plain flour, sifted
  • 1 ½ cups chicken stock
  • ½ cup single cream
  • 1 sheet puff pastry
  • Milk or beaten egg
Instructions
  1. Preheat oven to 200C
  2. Heat the oil in a large frying pan oven a high heat to cook the chicken. Cook for 3-5 minutes or until browned
  3. Add the leek, bacon and garlic and cook for 2 -3 minutes.
  4. Add the flour and cook for 1 minute
  5. Add the stock and cream. Cook, stirring for 5 minutes or until thickened.
  6. Spoon the filling into 4 x 1 ½ cup capacity ovenproof dishes.
  7. Cover dishes with puff pastry and brush with a little milk of egg.
  8. Bake for 10 - 15 minutes or until pastry is golden brown.

 

Filed Under: Chicken

Prosciutto wrapped asparagus

December 2, 2013 By

After making a trip to the local shops last weekend we came across some fresh Albany asparagus. Peak production for asparagus is from October to December in WA so these vibrant spears looked too good to walk past.

This recipe for prosciutto wrapped asparagus is so simple and only uses two ingredients. This recipe can easily transform any breakfast, accompany a main or easily be served on their own as an entree or finger food when entertaining.

Of course I was immediately won over with the spears being wrapped in salty prosciutto and through grilling the asparagus in the pan gave them a nice charred flavour. Now depending on how thick your asparagus is, some people may wish to quickly black the asparagus first. However I found cooking the asparagus simply in the pan still left asparagus nice and crisp and was cooked through.

I am definitely happy to have this again, and might have the remaining spears for breakfast with some eggs.

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Prosciutto wrapped asparagus
 
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These prosciutto wrapped asparagus spears can easily transform any breakfast, accompany a main or easily be served on their own as an entree or finger food when entertaining.
Author:
Recipe type: Side Dishes
Cuisine: American
Serves: 12
Ingredients
  • 12 asparagus spears
  • 12 prosciutto slices/ strips
Instructions
  1. Wash asparagus thoroughly, and break off any tough, white bottoms. (This is done through simply bending the end of the asparagus which will cause the end to break away).
  2. Simply wrap your prosciutto around the asparagus leaving the tips exposed. Don’t worry if parts of the asparagus spears aren’t covered completely.
  3. Heat a non still grill pan on the stove till hot. Cooked the wrapped asparagus spears for 1 -2 minutes on each side until prosciutto is brown and crispy.
Notes
You can pre-wrap the asparagus ahead of time and store in the fridge until it is ready to be cooked.

 

Filed Under: Side Dishes

Choc Mint Fudge

November 25, 2013 By

With Christmas just around the corner Brooke has been looking for inspiration for something new to make this year. After scrolling through Foodgawker and Pinterest she came across multiple recipes for choc mint fudge and this one is definitely a great find!

This easy recipe combines two dark chocolate layers encasing a white chocolate later flavoured with peppermint. The beauty of this recipe is that is doesn’t require any candy thermometer and is super quick to make – not taking into account the setting time of course.

To make this recipe you will require a basketful of not so health ingredients – bitter sweet chocolate, white chocolate and condensed milk. Now normally I am not a huge fan of bitter chocolate, however combining it with the white chocolate layer it balances out the sweetness, so it is definitely worth it. To prepare you need to make each layer individually, and allow it to cool for 5 – 10 minutes before adding the next layer. Once all the layers are done, the fudge needs to be left to set for about 2 hours then it will be ready to devour!

The fudge can be kept in an airtight container in the fridge – however I don’t expect it to last long! This choc mint fudge is a great recipe to bring out after dinner, and definitely as a holiday treat.

If you like this recipe check out our other Dessert and Sweets recipes – like our recipes for Jam Doughnuts, Passionfruit Marshmallows or Apple and Rhubarb Crumble.

Choc Mint Fudge IngredientsChoc Mint Fudge GreenChoc Mint Fudge LayersChoc Mint FudgeChoc Mint Fudge SliceChoc Mint Fudge

5.0 from 1 reviews
Choc Mint Fudge
 
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This delicious Choc Mint Fudge recipe combines two dark chocolate layers encasing a white chocolate layer flavoured with peppermint.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 20
Ingredients
  • 2.5 cups semi-sweet chocolate chips (divided)
  • 395ml can sweetened condensed milk (divided)
  • 1.5 cups white baking chocolate chips
  • 1 teaspoon peppermint extract (or more, go by your taste preference)
  • 2 drops green food colouring
  • 1 teaspoon shortening
Instructions
  1. Line an 8x8 baking pan with baking paper.
  2. In a small saucepan over low heat, melt 1.5 cups chocolate with ¾ cup sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes.
  3. In another saucepan, melt white chocolate with remaining condensed milk, stirring until completely smooth. Remove from the heat and add peppermint extract and food colouring. Spread mint layer over chilled chocolate layer. Chill for 5-10 minutes as you make final layer.
  4. Melt remaining 1 cup chocolate with 1 tsp shortening in the microwave in 30 second increments. Stir until completely smooth. Spread over chilled mint layer
  5. Refrigerate for at least 2 hours or until fudge is completely set.
  6. Cut into squares. Store in an airtight container in the fridge up to two weeks.

 

Filed Under: Desserts and Sweets
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