ADVERTORIAL

2017-06-14 06:05
Tea ringPHOTOS: supplied

Tea ringPHOTOS: supplied

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RED VELVET CUPCAKES

125 ml oil

±200 grams yogurt/buttermilk

1 large egg

5 ml vinegar

±10 ml red liquid food colour

2.5 ml vanilla essence

310 ml cake flour

5 ml cocoa

180 ml caster sugar

2.5 ml bicarbonate of soda

1 ml salt (% teaspoon)

Cream Cheese Topping

60 grams softened butter

±120 grams cream cheese

2.5 ml vanilla essence

±500 ml sifted icing sugar

METHOD:

Beat together oil, yogurt/buttermilk, egg, vinegar, food colouring and vanilla essence.

Sift in the dry ingredients and mix well.

Spoon the batter into paper cups until approximately two thirds full.

Bake in a preheated oven at 1800 C for ±15 minutes.

Leave to cool completely before piping on the cream cheese topping. Food colour to be used as required. Using a concentrated gel colour will require much less.

FOR THE CREAM CHEESE:

Cream the butter, cream cheese and vanilla essence together.

Mix in the sifted icing sugar taking care not to over mix because this will make it runny.

Add in more icing sugar if required.

Using low fat cream cheese will require more icing sugar to make a pipe-able cream

cheese topping. Double the quantity may be required if the topping will be piped using

a large nozzle. Using cold or firm butter or cream cheese will make the topping lumpy and runny.

TEA RING CAKE

Dough

10 grams Instant yeast

1250 ml cake flour

125 ml caster sugar

5 ml salt

125 grams butter

125 ml milk

250 ml water

2 large eggs

1 beaten egg for glazing

Filling Ingredients

125 grams softened butter

250-500 grams chopped dates

±100 grams pecan nuts

Decorations

Cherries and nuts

For the dough: Mix the dry ingredients together.

Warm the butter and milk together until the butter is melted. Remove from heat and add in the water-leave until lukewarm. Add the lukewarm liquid ingredients together with the eggs to the dry ingredients.

Knead together for ±10 minutes to make a smooth dough. Leave the dough to rise in a sealed oiled dish until double in size. For the tea ring: Divide dough into two parts for two tea rings.

For each part, roll the dough on a floured surface into a large ±40 cm x 40 cm square. To fill the tea rings, spread softened butter equally onto each square.

Sprinkle the dates and pecan nuts evenly. Roll each square into Swiss rolls. Form a ring with each Swiss roll by joining the two ends together and place the rings on a greased baking sheet. Use a scissor or sharp knife to cut the unbaked rings into ±2 em slices, leaving it intact at the centre. Turn each cut slice on its side. Leave to rise again for ±30 minutes.

Brush with the beaten egg. Bake in a preheated oven at 180” C for ±25 minutes until risen and lightly coloured.

–• Leave to cool and decorate as desired with glace icing, cherries and nuts.

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