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Tupperware Preview AUS : Tupperware May 2013
Preparation time: 15 minutes Cooking time: 30–35 minutes Makes: 20 individual cakes Ingredients 11⁄2 cups caster sugar 120g unsalted butter, softened 1 tsp vanilla essence 2 large eggs 2 cups plain flour 1⁄4 cup cocoa powder 1 tsp baking powder 1⁄2 tsp baking soda 1 cup buttermilk 2 tbsp red food colouring Cream Cheese Icing 350g cream cheese, softened 80g unsalted butter, softened 1 tsp vanilla essence Zest of 1 lemon 1 tbsp lemon juice 2 cups icing sugar Method 1. Preheat oven to 180°C 2. Using an electric mixer beat the sugar, butter and vanilla together in the 1.75L Wonderlier Bowl until pale and creamy. 3. Add the eggs, one at a time, beating well between each addition. 4. Using the Bake 2 Basics Sift ‘N Stor, sift the flour, cocoa, baking powder and baking soda together in the 1.25L Wondelier Bowl. 5. Combine the buttermilk and food colouring together in the 875ml Wonderlier Bowl with the TupperChef TM Spatula. 6. Pour half the sifted flour and half the buttermilk mixture into the butter mix, stir well to combine. Repeat this process with the remaining flour and buttermilk. 7. Divide the batter evenly amongst the TupperChef TM Muffin Form. 8. Bake for 30-35 minutes, or until a skewer comes out clean when tested. Leave in the Form for 10 minutes to cool slightly. 9. Turn out onto a rack and leave to cool completely. 10. Repeat until all the mixture is used. 11. Using an electric mixer beat together the cream cheese, butter, vanilla, lemon zest and juice together in a large bowl, until pale and creamy. Add the icing sugar, beating on low speed and scraping down the sides occasionally, to combine. 12. Spread on top of the cooled cupcakes and decorate as desired. USE THESE WITH EASE Bake 2 Basics Measuring Cups Bake 2 Basics Digital Scales Bake 2 Basics Squeeze It! Mix N Wave Jug 1.5L Red Velvet Cupcakes
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