How about a little sugar, sugar?

Sugar - you evil but oh, so sweet fiend!

It's a love/hate relationship.

I'm not sure what to call these cupcakes... I'm thinking they are the lazy ladies cupcake. I truly was lazy in the creation, preparation and baking of this sweet, shhhaha-weeeeet, creation.

Seriously, it was MEGA sweet. Don't like sugar? Diabetic? Health food freak? Close the lappy, shut down the screen, back away from the computer because these cupcakes will bring you no joy!

Okay, maybe just a little... especially for cutesy finished factor.

Here's a peek at the heinous ingredients:

I had heard about pink lemonade cupcakes but had not heard of the main feature ingredient in the recipe, lemonade concentrate. Lemonade concentrate? It read like it was a liquid because many recipes stated that it was to be used frozen... but my brain imagines it as a powder like 'Tang'... I don't believe I have ever seen lemonade concentrate here in Aussie-land. Feel free to leave a comment at the end of my post and enlighten me. 

Please? 

Can I get it anywhere in Australia?

Well the recipe pretty much goes like this (and please bear in mind lazy = very generalised and loosely thrown together instructions)

Place your box mix, instant custard pudding powder and half the packet of jelly crystals into your mixer bowl and stir to mix.

Add 2 lightly beaten eggs, a drop or two of pink food colour (totally optional as the jelly crystals will provide some colour), then add in a cup and a half of the creamy soda (or whatever flavour soda you choose to use... I might try a purple grape soda version next time after a convo with my SIL)

Blend in your mixer on medium speed for about 2 minutes, scraping down the sides to ensure all ingredients are evenly combined.

Divide into patty pans or cups and bake in a moderate oven for approx 16 minutes.

Check out these super cute waxed patty cups:

My girls and I like pretty, pink things... so the pink cupcakes then got prettied up a little, and went from this:

To this: 

The icing again was a lazy lady recipe... you might have noticed my box mix came with a sachet of ready made frosting... well, I simply whipped it up some more in the mix master, added a little extra icing sugar and some fresh cream together with the remaining sugar crystals and whipped until the crystals had all dissolved and the frosting was light and smooth.

Then my girls and I got busy with a piping bag.

Ah, love. Now, I'll be honest and tell you that I'm not someone who really is a fan of packet or box mixes - whether it be for sweet cakes, breads, desserts, sauces, meals or whatever - I am so normally, totally a 'from-scratch' girl. This sugar abomination however was a nice and brief departure from my usual cooking ways. Whip some up - they couldn't be easier, or more loaded with all things sweet... well, actually, I had thought to sprinkle these cute delights with some rose coloured sugar crystals I had left from another baking escapade but I was already starting to freak about how much sugar was already in these babies!

So, there you have it. 

Cheers xo

The Yummiest Little Uglies... Rustic Date & Walnut Scones

You're Mumma probably told you, "Never judge a book by it's cover"

Well, today I give you the yummiest little uglies: Rustic Date and Walnut Scones . . . don't hate them because they're ugly.

They taste DE-LisH-Ous!

They are super easy and quick to make . . . under 30 minutes, from start to finish . . . from idea or craving to afternoon tea!

They are a bit of a throw together combo of a base recipe my Mum gave me years ago, some of my favourite sweet ingredients and a craving for home baked afternoon tea today.

Rustic Date & Walnut Scones

Ingredients

Scone Base

3 cups Self Raising Flour

1 Tbs Castor Sugar

80g Butter

250ml Milk

Fillling

100g Walnuts

100g Dates

100g Sugar

60g Butter
1tsp cinnamon
1/2 tsp nugmeg

Method

Make filling first by processing dates and walnut in food processor until evenly mixed and blended.

In heavy based pot melt butter and mix in sugar until dissolved. Be mindful not to burn butter.

Then stir in the dates and walnuts and set aside to cool slightly whilst baking scone base.

In a bowl combine flour and sugar. Add in softened butter and rub together till like fine breadcrumbs. *The quickest easiest way to do this is with a pastry blender tool but if you don't have one you can achieve the same using a balloon egg whisk.

Add ALL the milk at once and use a knife to cut it in (basically use knife in place of spoon - this is to help avoid over kneading and mixing which will make your mix cook tough and heavy rather than light and fluffy)

Once just combined tip out onto lightly floured surface and knead LIGHTLY (only 4 -5 times - remember light and fluffy!)

Using your hands and the heel of your palm flatten the dough out into two rectangles about 1cm thick . . . don't worry about getting it perfect - in shape or thickness - this recipe is called 'rustic' for a reason . . . we're not going for pretty here.

Spread slightly cooled filling evenly over flattened dough - just leave about 2cm along one long edge that will be the outside of your roll.

Roll up to form two long rolls and then using a sharp knife slice into rolls approximately 1 -2 cms thick.

Lay rolls about 1cm apart on lightly greased tray and bake at 200c for 10 minutes.

Allow to cool on cooling rack.

ENJOY... Just the right crunch on the outside . . . super fluffy and light on the inside . . . with yummy, yummy hits of sweet buttery, walnut and date goodness!

I have to admit, even I thought, "UUUUG-LY!" as these came out of the oven . . . but they smelt divine and please take my word for it - bake up some of these Date & Walnut Rustic Scones.

And if you can't handle the sweetness, don't like dates, or walnuts aren't your thing . . . the base recipe makes the most delicious and easy scones - perfect for jam & cream . . . simply roll out to about 2-3 cms thick and use a scone cutter to cut and bake as for the scone scrolls! 

Happy Days ☺