Lady Grey cupcakes

The milk infusion makes these cupcakes extra special and the perfect addition to an afternoon tea.



Makes 16 cupcakes

- 2 cups milk

- 5 Lady Grey tea bags

- 250g butter, softened

- 2 cups sugar

- 4 eggs

- 1 tsp vanilla paste

- 3 cups flour

- 2 tsp baking powder

- 120g butter, softened

- 4 cups icing sugar

- zest and juice of 1 lemon



Pour the milk into a heavy-bottomed saucepan with a tight-fitting lid. Scald the milk (do not boil). Add the tea bags, remove the pan from the heat and put the lid on. Allow the milk to cool to room temperature. When the milk is ready, squeeze the excess liquid from the tea bags and discard them. Measure one cup plus 2 tablespoons of the cooled infused milk and reserve the rest. Preheat oven to 180C. With a hand mixer beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the bowl. Add the vanilla paste and beat well. In a separate bowl, sift together the flour and baking powder. Fold all the beaten butter mix, the flour and milk together until they are completely incorporated. Line 24 cupcake tins with cupcake papers. Fill each paper two thirds full of cupcake batter. Bake for 18-22 minutes. Let the cupcakes cool completely. Beat the butter on high until it is light and fluffy. Gradually add in the icing sugar until incorporated. Then, with the mixer on high, whisk in the remaining infused milk until the butter cream is light and fluffy. Pipe the butter cream on to the cupcakes.


Chocolate truffle tarts

This recipe is for all those chocolate-loving mums.


Serves 2

- 1 1/2 cups chocolate biscuit crumbs

- 6 tbsp butter, melted

- 1/2 cup double cream

- 230g dark chocolate, finely chopped

- 1 tsp vanilla paste

- 1/2 cup chocolate buttons


Combine chocolate biscuit crumbs and butter. Lightly grease two 12cm fluted quiche tins. Use the bottom of a small glass to press the crumbs over the bottom and sides of the tins. Place in the refrigerator until set. In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt. Add the vanilla and stir until smooth.

Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light coloured. Spread over the bottom of the two quiche tins and smooth the top. Refrigerate for 2 hours, until firm. To decorate melt the remaining chocolate, then using a small piping bag, drizzle patterns on to greaseproof paper. Allow these to set, then peel off paper and place on tarts.


Apple pecan bundt cake

This cake is simply made and effortlessly decorated.


Serves 12

- 2/3 cup butter, softened

- 2/3 cup brown sugar

- 3/4 cup white sugar

- zest of 1 lemon

- 2 eggs

- 1 tsp vanilla paste

- 2 1/4 cups flour

- 2 tsp cinnamon

- 1/2 tsp baking powder

- 2 tsp baking soda

- 1 tsp allspice

- 1 tsp nutmeg

- 1 cup milk

- 2 apples, peeled, finely chopped

- 3/4 cup pecans, toasted, chopped



In a large bowl, cream butter, sugars and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking powder, baking soda, allspice and nutmeg; add to creamed mixture alternately with milk, beating well after each addition. Stir in the apple and pecans. Pour into a greased and floured eight-cup bundt tin. Bake at 160C for 55-60 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.


Lemon curd slice

The crumble in this recipe takes a simple lemon slice to the next level.


Serves 8

- 1 2/3 cups flour

- 1/2 cup icing sugar

- 180g butter, cold, chopped

- 1 egg yolk

- 2 tbsp milk

- 500g lemon curd


- 1/3 cup plain flour

- 1/2 cup almond meal

- 2 tbsp caster sugar

- 50g butter, cold, chopped

- 1 egg yolk, lightly beaten



Sift the flour and icing sugar into a food processor and whiz to combine. Add butter and pulse until mixture resembles fine crumbs. Add yolk and milk, then pulse until mixture comes together in a ball. Turn out, then cover and chill for 30 minutes. For the crumble, place flour, almond meal, sugar and butter in a bowl, then rub together with your fingertips until mixture resembles coarse crumbs. Stir through yolk and chill until required. Preheat the oven to 180C. Grease and line a 22cm x 28cm slice tray with baking paper. Roll pastry out to roughly fit the pan, press evenly into the base to cover. Prick all over with a fork, then chill for a further 15 minutes. Bake pastry for 30-35 minutes. Cool. Spread the lemon curd over the cooled pastry, sprinkle over the crumble mixture. Bake for a further 25-30 minutes. Cool in the pan. Remove, slice and serve.


Strawberry mille-feuille

This is a great recipe to get the kids involved in Mother’s Day celebrations.


Serves 6

- 2 frozen puff pastry sheets

- 3 tbsp icing sugar

- 300ml thickened cream

- 200g custard, shop bought

- 2 punnets strawberries

- 1 punnet blueberries

- 1 punnet raspberries

- 2 tbsp icing sugar



Preheat oven to 200C. Line a baking tray with baking paper. Cut both sheets of pastry in half, return the fourth half back in the freezer for another recipe. Transfer the remaining three rectangles to the lined baking tray, prick all over with a fork and bake for 15 minutes or until the surface is golden. Use a fish slice to flip the pastry over, then return to the oven for a further 5-6 minutes until crisp and golden. Cool. Beat the icing sugar and cream with electric beaters until thickened. Slowly add the custard, beating until just combined. Spread the cream/custard mixture over one sheet of pastry. Top with a few berries, repeat this process until the third sheet and then pile the remaining cream/custard mix and berries on top. To serve, dust with icing sugar.


© The West Australian

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