Donut Cupcakes

 

Donut Cupcakes

A cupcake that surprisingly does taste like a donut. This is also an eggless cupcake.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 cupcakes
Course: Cakes, Slices & Breads
Ingredients Method Notes

Ingredients
  

  • 1/2 cup Caster sugar
  • 1/4 cup Margerine, softened
  • 1/2 cup Milk
  • 1 cup Self raising flour
  • Topping
  • 1/4 cup Melted Margerine
  • 1 teaspoon Cinnamon
  • 4 teaspoons Caster sugar

Method
 

  1. Heat oven to 180*C
  2. Beat margarine and sugar in a bowl.
  3. Add milk slowly, it will sort of split and not look good but keep going. Add flour and mix by hand until combined for about 1 minute.
  4. Spoon into cupcake papers in a cupcake pan, bake for approx 12-15 mins or until cooked, test with a skewer.
  5. While cupcakes are cooking mix the cinnamon and sugar.
  6. When cupcakes come out of the oven immediately brush with melted butter and top liberally with the sugar cinnamon. For me this mix makes 8 or 9 cupcakes.

Notes

The original recipe didn't have the cupcake papers, you dipped the cakes into melted butter then cinnamon sugared (if you do this you will need to mix more than the above amount, try tablespoons instead of teaspoons). I didn't think you needed that much extra sugar and butter so baked in the patty papers then just brushed the tops.
Place an apple slice or two on top of cake batter before baking this gives that apple teacake effect for something different.
They do freeze well but be aware the sugar on top may get a bit wet in the defrosting process, I defrost on an open wire rack and all is well.

Christmas sweets

The time has finally  come, we have finished all those treats that only come out at Christmas time, white christmas, rocky road and the any time chocolate cheese cake balls.  It’s lovely to have these in the fridge to munch on at any time but it’s nice when they’re gone as we know the calorie intake will lessen.

The recipe for white christmas and chocolate cheesecake balls are in the file of RECIPES above.

Here’s to new endeavours

Here’s to new endeavours and a start to my blogging life.  My husband of 26yrs nudged me this way.

I’ve had many ideas in my head over the years, collected by raising 2 lovely boys to being great young men.

I hope I can string my ideas together in a meaningful way that shows you can live within a budget.  It’s all about how I can use one item, recipe, idea in more than one way. I hope you like what I’ve learnt from many friends relatives and media sources. Cheers

Cheers to 2014

A brand New year
A brand new start,
Make the next twelve months
Be the best by far.
Good wishes and good luck,
Are sent your way,
From January to December,
May good luck come to stay.

Chocolate Cheesecake Balls

Chocolate Cheesecake Balls

Nice to have as a light snack or a light dessert.
Print Recipe Pin Recipe
Course: Snacks & Sweets
Ingredients Method Notes

Ingredients
  

  • 300 grams Chocolate flavoured cream biscuits (oreo styled biscuit)
  • 250 grams Cream cheese, softened
  • 1 cup Dessicated coconut

Method
 

  1. Put all biscuits in a food processor and blend until fine crumbs.
  2. In a bowl mix biscuit crumbs well with softened cream cheese.
  3. Roll into small balls and roll to coat in the coconut, repeat until mixture is gone.
  4. Refrigerate until set firmly or for a quick set 15 minutes or so in the freezer.

Notes

You can also roll chocolate balls in grated chocolate.
I have successfully made these with lemon cream biscuits with a squeeze of fresh lemon juice, but had to add a couple more biscuits to the food processor.
I have successfully made these with gingernut biscuits with a little chopped crystallised ginger rolled in coconut.
You can use TimTams but my suggestion would be to leave the balls over night as the Timtams are a slightly harder biscuit.
It seems that as long as you have your basic cream cheese and cream biscuit weights you can do the flavours you like.
I've also found these freeze well so can be made in advance or so that you don't eat them all at once.

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