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Wednesday, September 3, 2008

Birthday Cupcakes Recipe

Whenever my children had a birthday party, I would always make some little cupcakes. I used to use different coloured icing on them and arrange them on a nice cake stand. They not only look lovely, but the kids and adults will love them. You can make several different ones from the 1 mixture. I usually make vanilla and divide it up so some are plain, some have pink colouring and some are chocolate. If you want to make chocolate cakes, add a tablespoon of cocoa powder to the mix with the flour. You may need a little more milk if mixture appears too thick.


125g butter
2/3 cup castor sugar
1 teaspoon vanilla essence
2 eggs
1 3/4 cup SR flour
2/3 cup fresh milk
whipped cream (for filling)

Preheat oven to 180C.
In a mixing bowl, cream butter and sugar together until light and creamy.
Add vanilla essence, then eggs, one at a time, beating well after each addition.
Fold in flour, alternatively with the milk.
Spoon mixture into patty papers until about 3/4 full.
Bake for 20 - 25 minutes or until cooked when tested.
Remove from oven and cool before icing.
Cut a thin slice off the top of each cake and fill with some whipped cream then put top back on and spread some icing over the top. Add a few sprinkles over the icing.


1 cup sifted icing sugar
1 tablespoon melted butter
few drops vanilla essence
little milk
food colouring or cocoa for chocolate ones
Coloured sprinkles or coconut for decoration

Melt butter in small saucepan. Take off stove and add few drops vanilla essence. Stir in icing sugar and few drops of food colouring. Add a few teaspoons of milk, a little at a time if icing is too thick. If making chocolate icing, add a tablespoon of sifted cocoa powder instead of colouring. You may need a little more milk if making chocolate icing.

Chicken Kiev Recipe

Everyone loves chicken kiev and as it is so easy to make, I have decided to add it to my recipe page. I ordered this from a restaurant recently and was very disappointed in what they served up. The next week I made my own recipe at home and it was just so much better than what I had at the restaurant. I am sure that they just order them if from one of the chicken suppliers, instead of making it all up fresh. The secret in great chicken kiev is to make sure that you don't pound the chicken breasts too much or it will not only break down the juicieness of the chicken but will allow the filling to leak out.


2 chicken breasts (to serve two)
2 cloves crushed garlic
2 tablespoons butter - softened
chopped parsley
1 egg - slightly beaten
oil for baking or frying


Remove any skin from chicken breasts fillets.
Place between some plastic sheeting and gently roll out with a rolling pin or mallet.
In a small dish or bowl, mix the garlic, butter and parsley together. Roll up in some plastic wrap and place in the refrigerator to chill.
Remove butter from fridge and place equal amounts on chicken breasts. Roll up as in a parcel, making sure that sides are well turned in. Secure with tooth picks.
Dip in beaten egg and then coat in breadcrumbs.
Either shallow fry in large pan or wok, turning several times until cooked through. Alternatively bake in an oven set at about 190C in a fan forced oven for about 40 minutes or until just cooked through but not overcooked.
Serve with some lovely coloured veges such as broccoli, carrots, corn and some whipped potatoes.