MORNING & AFTERNOON TEA
 

Bubs Recipe Book is a place where you can submit your own favourite family recipes to share with the rest of our members. Send us your recipes now at info@bubsabouttown.com.au.
 
 

Dairy and Egg Free Chocolate Cupcakes

If like me, you need to make allergy free baking to take along to your child's childcare centre or school to celebrate special occasions you will know how hard it is to find a yummy recipe, this is one is always a huge hit for me, enjoy!

Ingredients

1 & 1/2 cups plain flour
3/4 cup of sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons of vegetable oil
1 tablespoon of vinegar
1 teaspoon vanilla essence
1& 1/4 cup water

Pre-heat oven to 180 degrees celcius, line a one dozen cupcake pan with liners.  Mix dry ingredients together in a large bowl.  Then add the vegetable oil, vinegar, vanilla and water, mixing until the batter is one even colour and has become smooth.  Pour mixture evenly into the cupcake cups and bake for 20 mins.  Cool on a wire rack and then ice with plain icing sugar, water and colouring or dust the top of the cakes with powdered sugar. Yum!


Uncooked Marshmellow Shortcake

Great bounce off the wall material for those special occasions!
 

• 1 packet of plain biscuits crushed (arrowroots for example)
• 1 cup of coconut
• 1/4 pound of butter
• 1/2 tin condensed milk

Marshmellow

• Dissolve 2 & 1/2 dessertspoons of gelatine into 1 cup of boiling water
• Add 1 & 1/2 cups of sugar
• Add red colouring until pink
• Add red flavour to taste

Easter Biscuits

Biscuit

• 115g plain flour
• 75g butter, softened
• 25g icing sugar

Melt the butter into a bowl.  Stir it until it is creamy, sift the icing sugar into the bowl and stir it in. Mix until the mixture is smooth.  Sift the flour into the bowl and stir it in with a wooden spoon.  Then, using your hands, squeeze the mixture to make a dough.  Wrap the dough in plastic foodwrap and put it in the fridge for 30 minutes.  Grease two baking trays or cover with baking paper, pre-heat oven to 180 degrees. Dust a rolling pin and a clean work surface with flour.  Roll out the dough until it is slightly thinner than your little finger.  Cut out biscuits using Easter cookie cutters.  Bake on trays for 10-12 minutes.  After cooking leave the cookies on the trays for 2 mintues then moe onto a wire rack to cool.
 

• 2 cups of icing sugar
• 2 tablespoons of water

• Caster sugar
• Food colouring

Apple muffins

Serving Size:

Category:

Special Info:

Ingredients:

• 2 cups self raising flour
• 1 teaspoon cinnamon
• 1/2 cup caster sugar
• 1/3 cup (80mL) olive or vegetable oil
• 1 cup low fat natural yoghurt
• 2 eggs
• 1 red apple, grated
• 1cup pecans, chopped (or walnuts or almonds)
• 1 cup dates, chopped

Method:

Preheat oven to 180C and place paper cases in muffin tray (12 large or 18 cupcake size).

Sift flour and cinnamon into large mixing bowl, add caster sugar.

In a glass jug, measure out oil (to 1/3 cup), add yoghurt (to 11/3 cup) and eggs, whisk to combine.

Pour liquid into dry ingredients and mix until just combined.

Stir in apple, pecans and dates.

Spoon mixture into paper cases.

Bake for 20-25 minutes until a skewer inserted into the muffin comes out clean.