Gooey Caramel Cupcakes
Makes 24
Ingredients
- 1 quantity Basic cupcakes (see related recipe)
- 3/4 cup firmly packed brown sugar
- 24 jersey caramels
- icing sugar mixture, to decorate
Method
- Preheat oven to 180°C/160°C. Grease two 12-hole, 1/3 cup-capacity muffin pans. Make Basic cupcakes (see related recipe), replacing caster sugar with brown sugar. Push 1 caramel into centre of each cupcake before baking.
- Dust with icing sugar. Serve.
Notes
- For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes.
- Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
Singapore Noodles
Ingredients (serves 4)
100g rice vermicelli noodles
1 tbs peanut oil
170g pork scotch fillet steak, thinly sliced
1 brown onion, halved, thinly sliced
1 garlic clove, crushed
1 small red capsicum, seeded, cut into thin strips
3-4 tsp curry powder
200g small cooked prawns, peeled
100g bean sprouts
1 tsp reduced-salt soy sauce
1/4 cup fresh coriander leaves
Method
- Place the noodles in a large bowl. Cover with boiling water and set aside for 15 minutes or until soft. Drain.
- Meanwhile, heat half the oil in a wok or large non-stick frying pan over high heat. Swirl to coat the base and heat until just smoking. Stir-fry one-third of the pork for 2 minutes or until just browned. Transfer to a plate. Repeat, in 2 more batches, with the remaining pork.
- Heat the remaining oil in the wok. Stir-fry the onion for 2 minutes. Add the garlic and capsicum, and stir-fry for 1 minute. Add the noodles and curry powder, and toss gently to combine.
- Return the pork to the pan and stir in the prawns, bean sprouts and soy sauce. Stir-fry for 1-2 minutes or until the mixture is heated through. Divide among serving bowls and sprinkle with the coriander
