Lazy Sunday Baking

What a perfect way to end the weekend.....but if you're like me you're not overly keen on spending hours in the kitchen – here's a few little quickies that can all be frozen for later.

Lemonade Scones

2 Cup plus 2 Tablespoon SR Flour
2/3 Cup Lemonade
2/3 Cup Cream

Preheat oven to 200deg

Mix all ingredients by hand – pour onto floured surface.

Roll out (dust rolling pin with flour) to about 3.5cm thick

Cut out with a floured cutter (I use a glass).

Place onto greased tray, brush with egg
and milk wash – bake for 12-15mins until golden brown

Form offcuts into ball and repeat process until dough is used.

Mini Chocolate Cupcakes
Ingredients
2Cup Water
3 Cup White Sugar
4 Heaped Tablespoon Cocoa
125g Butter
3 Cup SR Flour
4 Eggs

Combine 2 cup water, 3 cup sugar, 4 HEAPED tablespoon cocoa, 125g butter in saucepan
Stir to combine and bring to to the boil, stirring occasionally to stop sticking – remove from heat once boiling.
Preheat oven to 180 degrees
When cool add 3 Cup SR flour and 4 eggs – beat til well combined.
Spoon into pans – bake until skewer comes out clean.

Freeze uniced once completely cool.For a little extra – melt chocolate, dip cake top into chocolate then into sprinkles/nuts/coconut.

Pear and White Chocolate Cupcakes

Ingredients:

125g Butter cubed

1/2 Cup White Chocolate Melts

2 small pears about to go mushy

2 Cup SR Flour

3/4 cup caster sugar

2 egg

3/4 cup milk

1 teaspoon vanilla essence

Dash of Nutmeg/Cinnamon

Method:

Preheat oven to 180 (160 fan forced)

Core and dice pears, put into heatproof container (i use my large pyrex jug) with butter and white choc melts

Melt over low heat until butter and choc melted

Cool slightly and add all other ingredients

Beat with mixer until well combined

Pour into patty pan cases

Bake until skewer comes out clean

I used mini cupcakes and it yielded 4.5 dozen.

Freeze uniced once completely cool for upto a month.