Vanilla Cupcakes
Ingredients Cupcakes:
Method
• There are endless ways to decorate your cakes – find natural colourings, shimmery edible glitter and sprinkles in all good supermarkets and specialist cake shops.
• For a really special occasion; decorate with sugared rose petals by simply dipping fresh rose petals in egg white, dusting with sugar and leaving to dry out overnight.
• For a chocolate frosting – beat 3tbsp cocoa powder into the icing listed above.
• See our little lemon fairy cakes for lemon water icing or try orange and lemon zest and juice.
• If you want to make smaller cakes – place fairy cake cases into bun tins – this mixture should make 15-18 fairy cakes. Bake for 10-15 minutes.
- 125g (5oz) plain flour
- 250g (9oz) Carnation Condensed Milk
- 1 egg
- ½ tsp vanilla extract
- 85g (3oz) margarine or butter
- 1½ tsp baking powder
- 200g (7oz) icing sugar
- 55g (2oz) margarine or butter, softened
- few drops vanilla extract
- 1-2tbsp Carnation Condensed Milk
- sugar sprinkles or cake decorations, to decorate
- 12 hole muffin tin and muffin cases
Method
- Preheat the oven to 180°C, 350°F, Gas Mark 4.
- Place the flour, condensed milk, egg, vanilla extract, margarine and baking powder in a bowl and beat with an electric hand mixer for 2-3 minutes until pale and fluffy.
- Spoon into the muffin cases and bake for approximately 15-18 minutes until springy to the touch and golden brown. Cool slightly then transfer to a cooling rack to cool completely.
- Beat the icing sugar, butter and vanilla with enough condensed milk to bring the mixture to a soft consistency. Spread or pipe onto the cakes. Decorate as desired.
• There are endless ways to decorate your cakes – find natural colourings, shimmery edible glitter and sprinkles in all good supermarkets and specialist cake shops.
• For a really special occasion; decorate with sugared rose petals by simply dipping fresh rose petals in egg white, dusting with sugar and leaving to dry out overnight.
• For a chocolate frosting – beat 3tbsp cocoa powder into the icing listed above.
• See our little lemon fairy cakes for lemon water icing or try orange and lemon zest and juice.
• If you want to make smaller cakes – place fairy cake cases into bun tins – this mixture should make 15-18 fairy cakes. Bake for 10-15 minutes.
Hazelnut And Chocolate Chip Cookies
Ingredients
- 225g (8oz) unsalted butter, softened
- 225g (8oz) caster sugar
- 170g tube Carnation Condensed Milk
- 350g (12oz) self raising flour, sifted
- 100g (3½oz) dark chocolate, chopped (optional)
- 100g (3½oz) hazelnuts, roasted, chopped (optional)
Method
- In a large bowl, cream the butter and sugar until pale. Stir in the condensed milk. Mix in the flour and then work in the chocolate and the nuts. Divide the dough in half and place each half in a square of foil or cling film. Roll into two thick sausage shapes. Chill well; this dough will keep quite happily in the refrigerator for a week or so.
- When ready to bake, preheat the oven to 180˚C, 350˚F, Gas Mark 4.
- Peel off the cling film or foil, cut off thick slices, and batch bake in the oven on trays lined with baking parchment for about 15 minutes or until golden brown at the edges, but still a little soft.
Chocolate Fudge
Ingredients
Method
Try any nuts or dried fruit you like in this recipe – pecans, pistachios, walnuts, hazelnuts and almonds all work really well. Or you could try adding cranberries, blueberries or even mini marshmallows!
For Christmas fudge look out for glittery decorations – silver balls or even silver or gold leaf for a really special present.
For best results use chocolate with 45-50% cocoa solids.
- 400g (14oz) dark or milk chocolate
- 397g can Carnation Condensed Milk
- 25g (1oz) butter
- 100g (3½oz) icing sugar
- 55g (2oz) roasted chopped nuts (optional)
Method
- Break or chop the chocolate into small chunks and place in a non-stick saucepan with the condensed milk and butter. Melt the ingredients gently over a low-medium heat, stirring occasionally until smooth and silky. (Alternatively place these ingredients into a microwave safe bowl and microwave in 10-20 second bursts, stirring frequently until the mixture combined).
- Sieve in the icing sugar and mix thoroughly (you can use an electric whisk if you like). Press the fudge into a 20cm (8in) square tin, smooth over the top with the back of a spoon. Press the nuts into the surface, if using.
- Chill in the fridge for 1 hour until set, cut into squares.
Try any nuts or dried fruit you like in this recipe – pecans, pistachios, walnuts, hazelnuts and almonds all work really well. Or you could try adding cranberries, blueberries or even mini marshmallows!
For Christmas fudge look out for glittery decorations – silver balls or even silver or gold leaf for a really special present.
For best results use chocolate with 45-50% cocoa solids.
Berry Ripple Ice Cream
Ingredients
You can use any berries for this – try blackcurrants, blueberries or raspberries. Adjust the sugar with the fruit according to taste. Or just make a plain base ice cream with the cream, condensed and vanilla and swirl through Carnation Caramel or chocolate sauce.
- 400g (14oz) fresh or frozen berries
- Juice 1 lemon
- 55g (2oz) caster sugar
- 1pt carton whipping cream
- 405g can Carnation Condensed Milk Light
- 1tbsp vanilla extract
- 12 waffle ice cream cones
- Place the berries in a pan with the lemon juice and sugar and cook until thickened and syrupy (about 5-10 minutes). Cool then strain the berry sauce through a sieve to remove the pips.
- Beat the cream to soft peaks then add the condensed milk and vanilla and beat again to soft peaks.
- Pour the ice cream into a freezable container and swirl through the berry sauce.
- Freeze until solid (about 3-4 hours or overnight).
- To serve leave out for 5-10 minutes before serving in ice cream cones!
You can use any berries for this – try blackcurrants, blueberries or raspberries. Adjust the sugar with the fruit according to taste. Or just make a plain base ice cream with the cream, condensed and vanilla and swirl through Carnation Caramel or chocolate sauce.