Recipes, Lemon and Poppy Seed Cupcakes

Recipes

Lemon and Poppy Seed

Cupcakes

Makes 12 cupcakes

125g butter, softened

1 cup caster sugar, sifted

2 x 59g eggs

2 tablespoons lemon juice

2 teaspoons lemon rind

2 cups self-raising flour, sifted 80ml milk

2 tablespoons poppy seeds ½ cup pure icing sugar, sifted

1.Preheat a fan forced oven to 180°C.

2.Place the butter and sugar into the mixing bowl with the beaters and whisk until light and creamy.

3.Add the eggs one at a time, whisking well after each addition until heightened and thick.

4.Fold through the lemon, flour, milk and poppy seeds. Stir until just combined.

5.Spoon evenly into 18 patty pans and cook for 20 minutes or until a skewer can be removed cleanly. Allow to cool.

6.Dust evenly with icing sugar and serve with fresh whipped cream.

Olive and Garlic Ciabatta

Makes 1 loaf

920g self-raising flour

665g warm water

1 tsp caster sugar

1 tsp flaked salt

200g split green olives

10 cloves garlic, peeled

2 tbsp extra virgin olive oil

1.Preheat a fan forced oven to 190°C and line a baking tray with canola oil spray and baking paper.

2.Place the flour, water, sugar and salt into the mixing bowl with the dough hooks attached and knead for 4 minutes on speed setting 1.

3.Turn the dough out of the mixing bowl and onto the oven tray. Roughly push the green olives and garlic cloves into the dough and then drizzle with olive oil.

4.Place into the oven for 25 minutes or until golden brown. Serve with extra olive oil.

KMX200 specifications

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