76 | June 2013 www.womanthismonth.com Food June is one of those months with nothing really to celebrate within its calendar of days, so we must find our own reason for enjoyment. ‘Down Under’ they have for many years preferred to enjoy a mid year ‘Festive Bash’ in June, considering that it is far cooler weather and more climatically welcoming for such treats as hot turkey, steamed festive pudding and the heavy treats of the usual season. Christmas and all its tidings in Europe and England are one thing, as it is usually snowbound or at least freezing during December. But for the poor folks of the Antipodes isles, it’s usually weather from which to get heat stroke, and not a time to languish in the kitchen for hours over steaming pans and stoves. We may not celebrate anything in particular this month in this region, but we should find our own reason to party for a mid-year celebration for ourselves. Half-way through 2013 is a celebration in itself. Considering that our climate here is warm all-year round, party food should be simplistic, quick and easy, as well as appropriate to prepare and, of course, ultimately delicious. This month I give to you my June party treats, from which any party would be a sure fire winner no matter the reason for celebrating or the month you do it in. Not all of us love to cook, but we sure all do enjoy to party. And, a party with great food is one to be truly enjoyed and remembered. By James Claire l For the cupcakes, cream the butter and sugar together in the bowl of an electric mixer, until light and fluffy. Add eggs one at a time, and then the sifted flour. l As this mixes through, trickle the milk and vanilla and seeds of the scraped vanilla pod down the side of the bowl. Mix until all are well combined. Fold through the chopped mint. l Spoon the mixture into greased and paper- lined cupcake trays and bake at 185 degrees for 20-23 minutes. l When cooked, remove from pan and cool individually on cooling wire. l To make the icing, place the softened butter and icing sugar into the bowl of an electric mixer and combine until the butter is well incorporated. l Add the milk and vanilla and seeds of the vanilla pod. Increase the speed of the mixer and beat until icing is white and light in texture. l Fold through the chopped mint before spreading the finished icing on the cooled cupcakes and serve. Party Food Ingredients, cupcakes: 210g unsalted butter 400g caster sugar 4 large eggs 375g self-raising flour 250mls milk 1 tspn vanilla essence ½ vanilla pod, scraped 2 tspn fresh mint chopped Ingredients, icing: 210g soft unsalted butter 900g icing sugar 125ml milk 1 tspn vanilla essence ½ vanilla pod, scraped 1 tspn fresh mint chopped finely Mint and Vanilla Cupcakes
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