Food_Heaven_-_November_2019

14 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM

By Pink Lady® Apples (www.pinkladyapples.co.uk)

Pink Lady

®

Christmas apple

mince pies

SERVES 12

2 Meanwhile in a bowl, mix together

the mincemeat, diced apple and dried

cranberries. Spoon a little of the apple

mincemeat into each pastr y case.

Using the pastry trimmings, stamp

out 12 small star or heart shapes.

Put a star or heart on the top of each

mincemeat tart.

3 Bake in the oven for 15-20 minutes

until lightly golden and cooked.

4 Leave to cool for 5 minutes, then

transfer to a wire rack and dust with

icing sugar.

5 Serve warm or cold.

4 Split evenly between the 12 cupcake

cases, then bake in the oven for

17-20 minutes. Once baked, leave to

cool fully.

For the buttercream

1 Make sure the butter is at room

temperature and beat it on its own for a

couple of minutes to loosen it up.

2 Add the icing sugar and vanilla and

beat again until combined.

3 Take out about 100g (3½oz) worth of

buttercream, then move to a separate

bowl. Add the cocoa powder, then beat

into the 10 0 g (3½oz) but tercream.

4 W ith the rest of the but tercream, beat in

some good quality green food colouring

until you reach your desired green.

For the decoration

1 Line the cupcakes up on the plate or

tray you want to serve them on. I

arrange them in rows using one, two,

three, then four cupcakes for the tree

part, with two at the bottom for

the trunk.

2 Slather/pipe some of the green

buttercream over the tree cupcakes.

I usually use an angled spatula or pipe

it on. Slather/pipe the chocolate

buttercream on the trunk part.

3 Melt the white chocolate and add

some food colouring for tinsel and

lights, then drizzle on in lines.

4 Decorate with sprinkles or anything

you fancy to make it represent a

Christmas tree!

Christmas tree tear

& share cupcakes

MAKES 12

For the cupcakes

150g (5½oz) unsalted butter/Stork

150g (5½oz) light brown sugar

125g (4½oz) self-raising fl our

25g (1oz) cocoa powder

3 medium free-range eggs

For the buttercream

200g (7oz) unsalted butter (not

Stork)

400g (14oz) icing sugar

1 tsp vanilla

1 tsp cocoa powder

green food colouring

To de c orate

sprinkles

50g (1¾oz) white chocolate

yellow food colouring

For the cupcakes

1 Preheat the oven to 180°C/Gas Mark

4. Prepare 12 cupcake cases on
   a baking tray.
   2 Beat together the butter and sugar
   until light and fluffy.
   3 Add the flour, cocoa powder and eggs
   and beat until smooth.

375g (13oz) pack of ready rolled

sweet shortcrust pastry

200g (7oz) mincemeat

1 Pink Lady Apple®, cored and

fi nely diced

25g (1oz) dried cranberries

1 tbsp icing sugar to dust

1 Preheat the oven to 200°C/Gas Mark

6. Unroll the pastry onto a clean board.
   Using a 7cm (2¾in) cutter, stamp out
   12 circles and use to line a bun tin. Put in
   the fridge for 30 minutes. Reserve the
   pastry trimmings.

By Jane's Patisserie (www.janespatisserie.com)