Afternoon Tea - The Recipes
After the crapola day at work, it was v nice to come home and read the positive comments about my baking. So thanks peeps xxx
In response to the requests, here are my recipes:
Red Velvet Cake can be found here
Passionfruit Buttercream Icing
150g Butter
250g Icing Sugar
1/2 Tin Passionfruit Pulp (approx 85g) or to taste
icing sugar, extra
Beat Butter and Icing Sugar and half the passion fruit together with electric mixer until well blended. Add remaining passionfruit pulp and icing sugar until you reach desired consistency/flavour.
Mix will harden in fridge.
Scones
45g Butter
1 3/4 Cups Self-Raising Flour
1/4 Tsp Salt
160 mls milk
Diet Vanilla Yoghurt (I used Nestle Diet) - approx 2-3 Tablespoons
In food processor bowl add SR Flour and Salt. Blend until combined. Add butter and blend until mix resembles bread crumbs.
Gradually add milk. Dough will be wet, but not yet coming together. Gradually add yoghurt until dough forms a ball around the mixing blade.
Turn onto lightly floured board and knead for approx 1 minute. Roll out to 2 cm thick and cut scones (I used a wine tasting glass to make mini scones). Bake in 180 deg C oven for 12-15 minutes until browned.
Serve with Strawberry Jam and freshly whipped sweetened cream.
In response to the requests, here are my recipes:
Red Velvet Cake can be found here
Passionfruit Buttercream Icing
150g Butter
250g Icing Sugar
1/2 Tin Passionfruit Pulp (approx 85g) or to taste
icing sugar, extra
Beat Butter and Icing Sugar and half the passion fruit together with electric mixer until well blended. Add remaining passionfruit pulp and icing sugar until you reach desired consistency/flavour.
Mix will harden in fridge.
Scones
45g Butter
1 3/4 Cups Self-Raising Flour
1/4 Tsp Salt
160 mls milk
Diet Vanilla Yoghurt (I used Nestle Diet) - approx 2-3 Tablespoons
In food processor bowl add SR Flour and Salt. Blend until combined. Add butter and blend until mix resembles bread crumbs.
Gradually add milk. Dough will be wet, but not yet coming together. Gradually add yoghurt until dough forms a ball around the mixing blade.
Turn onto lightly floured board and knead for approx 1 minute. Roll out to 2 cm thick and cut scones (I used a wine tasting glass to make mini scones). Bake in 180 deg C oven for 12-15 minutes until browned.
Serve with Strawberry Jam and freshly whipped sweetened cream.