Page 131 - The Australian Womens Weekly Food
P. 131
Celebrate Kids
COCONUT CUPCAKES 1 Preheat oven to 180°C/160°C
fan. Line a 12−hole (⅓−cup/80ml)
PREP + COOK TIME 1 HOUR 10 MINUTES
muffin pan with paper cases.
(+ COOLING) MAKES 12
2 Beat butter, zest and sugar in
a small bowl with an electric mixer
125g unsalted butter, softened
until light and fluffy. Beat in eggs,
1 teaspoon finely grated lemon zest
one at a time. Transfer mixture
¾ cup (165g) caster sugar
to a large bowl; stir in desiccated
2eggs
coconut, sifted flour and milk,
½ cup (40g) desiccated coconut
in two batches.
1¼ cups (185g) self−raising flour
3 Divide mixture among paper
½ cup (125ml) milk
cases; level surfaces. Bake for
2 tablespoons desiccated coconut,
30 minutes or until a skewer
extra
inserted at centres comes out clean.
PINK ICING Stand cupcakes in pan for 5 minutes
1¼ cups (200g) icing sugar, sifted before turning, top−side up, onto
1 tablespoon boiling water, a wire rack to cool completely.
approximately 4 Make pink icing. Spread icing
pink food colouring over cooled cupcakes; sprinkle with
extra coconut.
VEGIE HASH BROWN
PINK ICING HEART PUFFS
Sift icing sugar into a small bowl;
PREP + COOK TIME 30 MINUTES MAKES 12
stir in enough of the water to make
the icing spreadable. Tint icing pink 1 large potato (300g), unpeeled
with colouring. 1 medium zucchini (120g),
grated coarsely
1 medium carrot (120g),
grated coarsely
1 small red capsicum (150g),
sliced thinly
2 tablespoons self−raising flour
1 egg, beaten lightly
¼ cup vegetable oil, to shallow−fry
1 Boil, steam or microwave potato
until tender. When potato is cool
enough to handle, peel away skin,
then coarsely grate into a large bowl.
2 Using hands, squeeze excess
liquid from zucchini, add to bowl
with carrot, capsicum, flour and
egg; mix well.
3 Heat oil in a large large frying
pan; drop rounded tablespoons of
mixture into 7.5cm greased
heart−shaped cutters in pan.
Cookfor1minuteeach
side or until browned
and cooked through.
Repeat to make 12.
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