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Top 5 dishes made from Caster Sugar OR Brown Sugar
1 . Apple Crumble Cupcakes
Apple Crumble Cupcakes
The other day, my husband asked me to make cake or something for staff members of the tool shop where he works. This is what I made for them. I basically added a can of Apple Slices and Cinnamon to my Basic Plain Cupcakes, and topped with Cinnamon Crumble. It can’t go wrong, can it?
Ingredient
1 can (400 g)
Apple Slices *I used Pink Lady Apple Slices
125 g
Butter *softened
1/2 cup
Caster Sugar
1 pinch
Salt
1 teaspoon
Vanilla Extract
1 teaspoon
Ground Cinnamon
1/2 cup
Milk
1 teaspoon
Cinnamon
Cooking instructions
* Step 1
Darin the canned Apple Slices very well. Cut in half if the slices are large.
* Step 2
To make Cinnamon Crumble, mix all Cinnamon Crumble ingredients in a bowl, and set aside. It’s a good idea to leave it in the fridge until you use it.
* Step 3
Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
* Step 4
Mix softened Butter, Sugar and Salt in a mixing bowl until creamy. Add Eggs one at a time, mixing well. Add Vanilla and Cinnamon, and mix well. Add Self-Raising Flour and Milk, and mix to combine.
* Step 5
Add the drained Apple Slices, combine evenly, and spoon the mixture into paper cases. Place some Cinnamon Crumble on top.
* Step 6
Bake for about 20 to 25 minutes or until nicely browned and cooked though. Leave in the tins for 5 minutes as the cupcakes are fragile, then move onto a wire rack to cool.
Note: if there is a photo you can click to enlarge it
2 . Rhubarb Crumble Cupcakes
Rhubarb Crumble Cupcakes
Rhubarb can be used for many desserts, but I believe this is the easiest way to use it. Just add thinly sliced Rhubarb to Cupcakes. I used my ‘Basic Plain Cupcakes’ recipe but I increased the amount of Sugar as Rhubarb is quite sour. You don’t need to precook Rhubarb. Crunchy crumble topping is optional. You may prefer decorating the cupcakes with cream OR icing.
Ingredient
4-5 stalks
(about 250g) Rhubarb * thinly sliced
125 g
Butter *softened
3/4 cup
Caster Sugar
1/4 teaspoon
Salt *optional but recommended to add
1 teaspoon
Vanilla Extract
1/2 cup
Milk
1 tablespoon
Lemon Juice *optional
50 g
Self-Raising Flour
1 teaspoon
Cinnamon
Cooking instructions
* Step 1
Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
* Step 2
If you add Cinnamon Crumble, mix all Cinnamon Crumble ingredients in a bowl, and set aside. It’s a good idea to leave it in the fridge until you use it if the room is warm.
* Step 3
Wash Rhubarb stalks, thinly slice, and set aside.
* Step 4
Mix softened Butter, Sugar and Salt in a mixing bowl until creamy. Add Eggs one at a time, mixing well. Add Vanilla Extract and mix well. Add Self-Raising Flour, Milk and Lemon Juice, and mix to combine.
* Step 5
Add the sliced Rhubarb, combine evenly, and spoon the mixture into paper cases. Place some Cinnamon Crumble on top.
* Step 6
Bake for about 20 to 25 minutes or until nicely browned and cooked though. Leave in the tins for 5 minutes before moving onto wire rack to cool.
Note: if there is a photo you can click to enlarge it
3 . Dairy-free Canned Apple Cake
Dairy-free Canned Apple Cake
This is Dairy-free version of my ‘Whatever Fruit You Have’ Cake. I used Sunflower Oil instead of Butter. I like the fluffy and soft texture of the cake that is made with Oil, but the flavour can be bland. Spice, Citrus Juice, Vanilla, Brandy can improve the flavour. I added all of them.
Ingredient
2 tablespoons
Caster Sugar OR Brown Sugar
1/4 teaspoon
Salt
1/2 cup
Oil *I used Sunflower Oil
1 teaspoon
Vanilla Extract
1-2 teaspoons
Brandy *optional
1 can (410 g)
Apple Slices *choose firm type
1 teaspoon
Ground Cinnamon
1 tablespoon
Lemon Juice
1/4 cup
Sultanas
1/4 cup (30 g)
Icing Sugar
1/2 tablespoon
Non-dairy Milk, Water, Lemon Juice, Brandy, etc
Cooking instructions
* Step 1
Preheat oven to 170°C. Line the base and sides of a cake tin with baking paper. Drain canned Apple Slices.
* Step 2
To make cake batter, whisk Eggs in a mixing bowl, add Sugar, Salt, Oil, Vanilla and Brandy, and mix well until creamy. Add Self-Raising Flour and mix well until smooth. It’s a thick batter.
* Step 3
Add 2 tablespoons Caster Sugar, Cinnamon and Lemon Juice to the drained Apple Slices, and roughly combine. Add the Apple Slices and Sultanas to the batter, and gently combine.
* Step 4
Pour the mixture into the prepared cake tin, spread evenly, and bake for 30 to 35 minutes OR until cooked through. Turn onto a wire rack and cool.
* Step 5
You can dust the cake with Icing Sugar. Today I drizzled with Icing, that can be made by mixing Icing Sugar and liquid.
Note: if there is a photo you can click to enlarge it
4 . Mixed Dried Fruit Scones
Mixed Dried Fruit Scones
I needed to use some leftover Mixed Dried Fruit, so I decided to add them to Scones. All my Scone recipes are based on Auntie Loran’s recipe that doesn’t require Egg. The amount of the leftover Mixed Dried Fruit was not enough, so I added extra Sultanas and Black Currants. I was afraid that I had added too much, but I don’t think it was too much. The scones made with generous amount of Dried Fruit were delicious.
Ingredient
2 cups
Self-Raising Flour
1/4 cup
Caster Sugar OR Brown Sugar
1/4 teaspoon
Salt
1 teaspoon
Cinnamon
60 g
Cold Salted Butter
2/3 cup
Milk
Cooking instructions
* Step 1
Preheat oven to 220℃. Line a baking tray with baking paper.
* Step 2
Place Flour, Sugar, Salt and Cinnamon in a large bowl, and mix to blend. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
* Step 3
Add Milk and stir until a sticky dough forms. Add Mixed Dried Fruit, and gently combine evenly, and form a soft dough. DO NOT over-Knead the dough. It might be quite sticky.
* Step 4
Divide the dough in half. On a well floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
* Step 5
Place Scones on prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. I baked 12 minutes.
* Step 6
Cool them on a wire rack.
Note: if there is a photo you can click to enlarge it
5 . Date Scones
Date Scones
Dates and Walnuts are a great combination. Many people use these two ingredients to make cakes and cookies. I strongly believe Dates and Orange are another great combination. I added Zest of 1 Orange to these Scones, but you can add chopped Candied Orange Peels. Today I enjoy this Scone with Butter and Orange Marmalade with a nice cup of tea. See the photo below.
Ingredient
2 cups
Self-Raising Flour
1/4 cup
Caster Sugar OR Brown Sugar
1/4 teaspoon
Salt
1 teaspoon
Mixed Spice (Cinnamon, Allspice and Nutmeg)
60 g
Cold Salted Butter
2/3 cup
Milk
Cooking instructions
* Step 1
Preheat oven to 220℃. Line a baking tray with baking paper.
* Step 2
Place Flour, Sugar, Salt and Mixed Spice in a large bowl, and mix to blend. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
* Step 3
Add Milk and stir until a sticky dough forms. Add chopped Dates and grated Orange Zest, and gently combine evenly, and form a soft dough. DO NOT over-Knead the dough. It might be quite sticky.
* Step 4
Divide the dough in half. On a well floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
* Step 5
Place Scones on prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. I baked 12 minutes.
* Step 6
Cool them on a wire rack.
* Step 7
Note: I enjoy this Scone with Butter and Orange Marmalade today.
Note: if there is a photo you can click to enlarge it
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