Recipes
Cupcakes with Icing & Sprinkles
Method
1. Preheat your oven to 355°f (340°f fan forced)
2. In a mixing bowl combine water and eggs with the vanilla cup cake mix sachet.
3. Mix for 3 minutes - starting slow for about 5 seconds, then at high speed.
4. Pour mix into greased muffin tin; use patty pans if desired. (Makes about 12 cup cakes)
5. Set to bake for 18 - 21 minutes.
6. Cool for 5 minutes in the tray before, leave the muffins in the tin till cool.
Icing Method
1. In a mixing bowl, add contents of the icing sachet with 3 tablespoons soft margarine and 3 tablespoons of water.
2. Mix well with mixer to a smooth creamy consistency.
3. Spread or pipe onto each cup cake.
4. Finally decorate with contents of the sprinkle sachet.
Tip
Inserting a skewer into the centre of the cup cake to check the consistency is a good indication of how your cup cakes are going. If the skewer is clean, your cup cakes are come out of the oven.
Chocolate Mud Cake
Method
1. Preheat your oven to 345°f (320°f fan forced).
2.Grease an 8-9” round cake pan and line with baking paper.
3. In a large bowl combine the water, oil, eggs and cake mix.
4. Stir with a wooden spoon until the ingredients are well combined.
5. Pour the mixture into cake pan, and set to bake for 55-65 minutes.
6. Rest for 5 minutes, then place on a wire rack to cool.
Reduced Fat option
1 pack of Something Good Chocolate Mud Cake Mix
3 Eggs
1/2 Cup (4 fl oz) of Water
Tips
To make Choc Muffins increase the oven temperature by 60°f. Spoon the mixture into a Muffin Tin and Bake for about 26 mins. For an extra special treat, after all ingredients are combined gently mix through half a cup of fresh Raspberries.
Optional Chocolate Ganache Icing
Method
1.In a small saucepan bring to the boil 2/3 cup of cream (5.5 fl oz) then turn off the heat.
2. Stir through 13 oz (375g) of melting chocolate until it is well mixed and melted.
3. Allow to cool and then spread over the cake with a spatula or broad knife.
4. For a dairy free alternative replace cream with water (make sure it is boiling before adding the water) and use dairy free chocolate.
Classic Bread Mix
Method
1. Preheat your oven to 430°f (390°f for a fan forced oven)
2.Lightly grease an 8-10” x 2.5” high loaf bread pan.
3. In a large mixing bowl combine all ingredients and mix with a wooden spoon until mixture is well combined.
4. Pour the bread mix evenly into the pan, and allow to ‘prove’ (rise) to between 70% 100% of the original height.
5. Set to bake for 35-40 minutes.
6. Remove from oven and turn out to cool on wire rack.
White Slice Loaf
1 x pack of Classic Bread Mix
1 3/4 cups of warm water 1 x sachet yeast (7g/0.25oz) 2 x heaped tablespoons soft margarine (optional)
High Pan Loaf
1 x pack of Classic Bread Mix
1 3/4 cups of warm water 1 x sachet yeast (7g/0.25oz) 1 x large egg 2 x heaped tablespoons of soft margarine (optional)
Flavor Options
For a flavored loaf add up to 3oz (80g) of your favorite ingredients (eg. olives, mixed seeds, apricot, sultanas) after mixing and gently fold through your bread batter.
Super Grain Bread Mix
Method
1. Preheat your oven to 410°f (390°f for a fan forced oven)
2. Lightly oil the inside of the bread pan supplied.
3. In a mixing bowl combine warm water (about 95°f), yeast, oil and egg (optional).
4. Add the contents of the Super Grain Bread Mix pouch.
5. Mix with a wooden spoon until evenly dispersed and
mix is smooth.
6. Pour the bread mix evenly into the pan, and allow it to ‘prove’ (rise) to the top of the pan.
7. Set to bake for 35 – 40 minutes.
8. Remove from oven and turn out to cool on wire rack.
Tips
Slice thin and add your favorite fillings for a great tasting healthy sandwich. Slice thick for toasting, simply add your favorite spread.
Notes
The pan can be re-used, and many of our products can be baked using your bonus pan. For yeast free: simply do not add the yeast.
