79 woman this month | December 2011 | Eggnog Cupcakes Makes 12 cupcakes 120g unsalted butter, softened 210g caster sugar (superfine) 2 whole eggs 195g all-purpose flour 1 tspn baking powder 125ml milk ½ tbspn vanilla essence pinch ground nutmeg ¼ tspn ground all-spice ¼ tspn ground cinnamon Icing: 100g softened unsalted butter 500g powder sugar (confectioners) 65g milk 1 tspn vanilla essence pinch ground cinnamon pinch ground nutmeg pinch ground ginger l Preheat an oven to 175 degrees Celsius. Grease a 12 cup cupcake pan and place paper cases into each form. l Place the softened butter into the mixing bowl of an electric mixer and mix it with the sugar until the mixture is light in colour and fluffy. Crack the eggs and then add one egg at a time to the butter mixture mixing well between additions to incorporate. Sift the flour with the baking powder, cinnamon and all-spice and then add the dry ingredients to the butter/egg mixture in the electric mixer. Mix gently and slowly to incorporate while also adding the milk and vanilla slowly. Increase speed and mix thoroughly. l Spoon the finished mixture evenly between the 12 paper cases in the muffin tin. Place into the preheated oven and bake for approximately 20-25 minutes or until the cupcakes spring back in the centre of each cake when touched with a finger. l Remove from the oven when baked and cool in the tin before removing to decorate. l For the icing: using the bowl of an electric mixer and a paddle attachment, place the sifted icing sugar, ground cinnamon, ginger and nutmeg into the bowl with the softened butter and combine slowly until the butter is incorporated well. l Add the milk and vanilla and slowly bring the mixture to a faster speed and beat the icing until it is very light and fluffy. l Pipe using a piping bag or spread the icing and decorate the cupcakes with marzipan holly leaves and berries or leave plain. Healthy Christmas Turkey 1 large (5kg) turkey, fresh or frozen (thawed) 1 medium onion, peeled and quartered 1 lemon, cut into thick slices 1 lemon juice 1 lime juice 1 tbspn olive oil 3-4 sprigs fresh rosemary 4-6 sprigs fresh thyme 8 sprigs fresh sage Salt Freshly ground black pepper l Preheat oven to 210 degrees Celsius. Rinse turkey inside and out with cold water. Pat dry with kitchen paper. Place onion, slices of lemon and herbs inside of the turkey and rub the inside with a mix of salt and pepper. Place turkey breast side up on roasting rack inside of a larger pan. Mix the lemon juice with the olive oil and brush the outside of the turkey. Sprinkle over with salt and freshly ground pepper. l Place into the oven and roast for 15 minutes at 210 degrees, then reduce the temperature to 180 degrees. Baste turkey frequently with pan juices plus lemon, lime and oil. Roast it until the thermometer inserted in the thickest part reaches 80 degrees — which will take about three to three and a half hours. l Remove the turkey from the oven and let itstand for 15 minutes. Transfer to a warm platter and garnish with more fresh herbs and serve. To reduce your fat intake further, be sure to remove the skin before eating the meat.
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