Vanilla bean cupcakes

Makes 12 cupcakes approx
Preparation Time : 15 minutes
Cooking Time : 25 minutes


2 eggs
Thickened cream
Vanilla bean extract or vanilla bean scraped (1/2 a bean) should be one teaspoon
3/4 cup caster sugar
1 cup self raising flour

Add the two eggs to a 250ml measuring cup and then fill to the 250ml mark with the thickened cream.  Pour into mixing bowl and beat with electric mixer for one minute or two.

Then add the teaspoon of vanilla bean to the mix and the sugar.  Beat this mix for 3-4 minutes. 

Then sift the flour into the mixture with wooden spoon until blended.  Place the mix one by one into the little muffin cups and bake for 20 minutes on 180 degrees celcius (350F) until they look golden brown.  This should make approx 12 and only fill the cups just under halfway as they puff up.

I used the CK icing for the toppings and my own decorations.

Melomakarona (Greek style biscuits)

1 1/2 cup of olive oil
1 cup of fine sugar
5 cups of self raising flour
2 teaspoon of baking soda
pinch of salt
zest of one orange( or mandarin)
1/2 cup of orange juice
30 mls of brandy
3/4 cup of walnuts ground
cinnamon for sprinkling

Syrup ingredients:
1 cup of fine sugar
1 cup of honey
1 1/2 cups of water
1 cinnamon stick
2 inch strip of lemon rind
1 teaspoon of lemon juice
3-4 whole cloves


Preheat oven to approx 170 degrees celsius

Combine the zest of orange with the sugar in a large bowl.  Using your clean hands rub the grains all up together so the oil of the citrus blends into the sugar.  The using electric mixer place the olive oil into the mix and blend together.  In another bowl prepare the sifted flour, baking soda and salt.

In a separate bowl mix together the orange juice and the brandy and then pour this mix into the wet mix.

Then slowly maybe using a cup move the flour cup by cup into the wet mix, blending until a firm dough forms but not too firm.  Not too wet when perfect stop mixing. You may need more oil or more flour so adjust accordingly. Taste batter to adjust if you like more sugar here.

Roll your cookies out onto an ungreased cookie tray (i used baking paper on mine).  Make oblong shapes like long eggs.  Bake in oven for approx 25 minutes on 170 degrees.  Prepare syrup while they are cooking.

To make your syrup place in a saucepan the honey, sugar, water, cloves, cinnamon and lemon rind.  Mixture will need to be brought to the boil and then simmer for approx 10 minutes.  Remove the clove, cinnamon and rind and then you can stir in the lemon juice. Simmer this for around 10 minutes.

Place walnuts on a flat plate.  When you take cookies out of oven while still warm place into the syrup mix and let soak on both sides then move to plate or platter and place walnuts on top. A little extra syrup will adhere them best.  Sprinkle a little dusted cinnamon on top if you like.

These are to be kept in airtight container but not in fridge. Keep in cupboard for a few days. Enjoy with tea/coffee.

Caramelised Passionfruit meringue towers

Serves: 4

Preparation Time:

Cooking Time: 2 hours approx

3 egg whites approx (must use scales to weigh them to 100g) if not add more or less

200g caster sugar (weigh in scales)

50g water (3 tablespoons)

A cooking thermometer is required

The method used here is the Italian style.  This takes a little more precision but it works out a nice firm meringue.

Preheat oven to 100 degrees maximum (very low heat)

Prepare a baking tray with baking paper.

Have gloves close by to where you are cooking.

Place the egg whites bowl next to where you cook the sugar and water in saucepan.

Place the sugar and water in a saucepan and cook with thermometer in it until it reaches a temperature of 118 degrees celsius. When the temperature is around 100 degrees start to beat the egg whites with a mixer the separate glass bowl. Keep your eye on the cooking sugar as its very very hot make sure to place on the back burner of your stove as to not have near any danger. The syrup turns a golden colour this has a caramel taste for the meringue. Once the sugar is at 118 degrees turn off and this is to be slowly incorporated into the egg mixture you are beating until it cools to around 50 degrees.  The thermometer will be red hot so use gloves to move this across to your egg white and syrup mixing bowl.  Once temperature down then you can stop beating it.

Place the gorgeous foam into a piping kit with your desired tip.

Pipe to your desired design and pop them into the oven for around 1.5 to 2 hours but check on them as times vary.  Your oven door can be opened around half time to check that they are not going too brown. They feel soft to touch but they will harden slightly.

Top with cream when ready to serve and passion fruit.  Or topped with fresh mango slices.

Best served within the hour.