EASY GINGER CUPCAKES

Preparation time: 30 minutes 

cooking time: 10 - 15 minutes 

Makes 17 cupcakes 

INGREDIENTS 

225g self raising flour 

125g salted butter 

125ml whole milk (any milk of choice)

2 eggs 

50g milk chocolate 

80g fudge chunks 

1/2 cup brown sugar 

1/4 cup maple syrup or honey 

1 and 1/2 teaspoon ground ginger 

1 teaspoon baking powder

1 teaspoon vanilla extract 

FOR Icing

200g icing sugar 

6 tablespoons milk 

1 teaspoon lemon extract 

sprinkles of choice 

INSTRUCTION. 

1. In a microwavable bowl, place the butter, fudge and chocolate; melt for 1 minute 30 seconds. Once melted, stir to combine. 

2. In a bowl, combine the eggs and milk. Set aside 

3.  Add sugar, maple syrup, vanilla; mix to combine. Sift in the flour, baking powder and ginger. The add  in the milk mixture. 

4. Using a spatula, gently combine until mixed properly. 

5. Line the cupcake tin with cupcake paper cases, scoop in the mixture using ice cream scoop. Place in a pre-heated oven 180C for 10 - 15 minutes until cracked and well risen.  Leave in the tin to completely cool before drizzling the icing. 

Making the ICING 

Sift icing sugar into a bowel, add the Milk and Lemon extract; mix until completely smooth and forms a spoonable icing. 

Allow to sit for 30 minutes before used. 

EASY LAMB SHANK RECIPE

 

INGREDIENTS:

4 Lamb shanks 

3 tablespoons Liquid All Purpose seasoning. 

1 tablespoon Himalayan salt 

3 Tablespoons Vinegar 

1 tablespoon Olive oil 

1.5 medium onions 

1 medium paprika 

6 tablespoons corn flour

400ml meat stock 

1 large celery stick 

4 medium carrots 

2 bay leaves 

Fresh thyme 

How to cook:

1. Wash Shanks, place in a large freezer bag (double the bag to avoid leaking), add in Salt, Liquid All Purpose seasoning and Vinegar. Shake the bag to ensure the Shanks are well coated. Leave in the fridge to marinate for at least 2 days. 

2. After marinating, remove from the freezer bag and place on a sieve to remove excess liquid. Leave on the sieve for about 5 - 10 minutes. 

3. Prepare the vegetables; wash and slice individually, set aside. 

4. In a medium pot, heat up olive oil, place the Shanks. Brown all sizes to seal in flavours. Once browned, transfer to a slow cooker pot and set aside. 

5. In the same pot used to brown the Shanks, add the Ginger, Garlic and sliced Onions; fry for 3 minutes. Then add Paprika and continue frying, stir occasionally. Allow frying for another 2 minutes. Then add the celery and continue to stir fry. 

6. Add the corn flour and stir in. Add the meat stock, mix in and transfer to the slow cooker. Add Thyme and Bay leaves. Stir in, cover the slow cooker and cook for 4 hours. Alternatively, this could aslo be cooked in the oven.

7. After 4 hours, serve hot with any food of choice.