Red Cakes (Snowballs)

This recipe is an old recipe that I kept for a long time. Tried and tested by my sister.

INGREDIENTS
250g Butter
1 cup castor sugar
4 eggs
1 tsp vanilla essence
3 cups flour
3 tsp Baking powder

METHOD
Cream butter , sugar  and vanilla essence until light and fluffy.
Add eggs gradually, beating well after each addition.
Fold in sifted flour and baking powder.
Spoon batter evenly into 24 well greased muffin tins.
Bake at 180 degree/C oven for about 15 min. until done and turn out to cool.

SYRUP
1 Cup water
1 x 410g can apricot jam
1 x 30ml bottle red food colouring
6 tblsp sugar
Combine syrup ingredients together in a saucepan and stir over medium heat until sugar dissolves.
Bring to a boil and simmer until syrup becomes a little thick and sticky.

Dip cakes in syrup , roll in coconut and decorate.

Sorry image from internet.

Blueberry Muffins

Simple recipe from my cousin Saj.

INGREDIENTS
180g   Plain flour
60g     Sugar
2tsp    baking powder
Quarter tsp Salt
2         Eggs
55g     Butter , melted
175ml Milk
1tsp    vanilla essence
1tsp    grated lemon rind
170g   fresh blueberries

METHOD
1. Preheat oven at 200 degree/C.
2. Grease a 12 - cup muffin tin or paper cases.
3. Sift the flour , sugar , baking powder and salt into a bowl.
4. In another bowl, whisk the eggs until blended. Add the melted butter  , milk, vanilla , and lemon rind and stir to combine.
5. Make a well in the dry ingredients and pour in egg mixture. With a large metal spoon stir just until the flour is moistened, or until smooth.
6. Fold in the blueberries.
7. Spoon the batter into the cups leaving room for the muffin to rise.
8. Bake until the tops spring back when touched lightly, 20-25 min.
Let cool in the pan for 5 minutes before turning out.


Sorry image from internet.

Enjoy.

Peppermint Squares

Lovely recipe from my cousin Sajida.

INGREDIENTS
125g Butter
125ml Sugar
250ml Dessicated Coconut
250ml Cake flour (sifted)
15ml Cocoa Powder
2.5ml Peppermint Essence
5ml Baking powder
250ml Cornflakes, lightly crushed.

ICING
90g Butter
160ml icing sugar, sifted
1ml Peppermint essence
2 Small bars peppermint Crisp

METHOD
Preheat oven at 180degrees/c. Cream butter and sugar. Beat in coconut, flour, cocoa, peppermint essence and baking powder, mix to blend well. Stir in cornflakes. Press dough about 1cm thick into a lightly greased 25cm x 30cm swiss roll pan. Bake for +- 15 to 20 minutes.

ICING
Cream butter well until light and gradually beat icing sugar. Flavour with peppermint essence.
Decorate with grated peppermint crisp bars.

Sorry no pics.

Enjoy