KNIFE SLEEVES RECIPES

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ELF & SANTA CUPCAKES RECIPE | BBC GOOD FOOD



Elf & Santa cupcakes recipe | BBC Good Food image

Get the kids involved in making these cute elf and Santa cupcakes with our template for the chimney-style paper cases

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert, Treat

Total Time 58 minutes

Prep Time 40 minutes

Cook Time 18 minutes

Yield 16

Number Of Ingredients 16

175g butter , softened
175g golden caster sugar
3 eggs
200g self-raising flour
1 orange , zested and 1/2 juiced
pinch of cinnamon
1 tsp vanilla extract
100g unsalted butter , softened
2 tsp vanilla extract
250g icing sugar , sifted
fondant icing sugar
candy canes
strawberry pencil sweets
black, green and white fondant icing
gold and silver balls
our template for

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Line bun tins with paper cake cases. Put all the ingredients for the cupcakes in a large bowl using 4 tbsp of the orange juice, then beat together for 1-2 mins until smooth.
  • Spoon the cake mix into the cases, so they are three-quarters full. Bake for 15-18 mins or until golden and firm to the touch. Cool in the tin for 5 mins, then transfer to a wire rack.
  • For the icing, beat the butter, vanilla and icing sugar until pale and creamy, adding 1-2 tbsp warm water to loosen, if needed. Ice the cakes with a palette knife or use a piping bag to create swirls deep enough to hold the Santa and elf legs.
  • For the legs, make a batch of fondant icing following the pack instructions. Cut the candy canes and pencil sweets into 4cm lengths. Use green fondant icing to mould elf boots around the candy cane legs and black fondant icing to mould Santa boots around the strawberry pencil legs. Add some white fondant around the top of Santa boots. Use the made-up fondant icing to stick a silver or gold ball onto each toe of the elf boots. Let the boots dry completely. Use our chimney template, to make paper sleeves to wrap around the cupcake cases. Push the legs into the cupcakes just before serving.

Nutrition Facts : Calories 338 calories, FatContent 15 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 36 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.4 milligram of sodium

CHICKEN BREAST - SOUS VIDE RECIPES



Chicken Breast - Sous Vide Recipes image

You wanna know the secret to the moistest, juiciest chicken? Temperature control. The kind of down-to-the-degree control that only sous vide cooking can get you. If there’s one dish that shows the most dramatic difference from traditional cooking methods, it’s chicken breast. Luckily, it’s also one of the easiest dishes to cook, and this guide will show you how to do it step by step.TEMPERATURE AND TIMING CHART FOR CHICKEN BREASTTexture: Very soft and juicy, served hotTemperature: 140ºF / 60ºCTiming: 1.5 to 4 hoursTexture: Tender and juicy, served cold (for cold chicken salad)Temperature: 150F / 66ºCTiming Range: 1 to 4 hoursTexture: Juicy, tender and slightly stringy, served hotTemperature: 150F / 66ºCTiming Range: 1 to 4 hoursTexture: Traditional, juicy, firm and slightly stringy, served hotTemperature: 160F / 71ºCTiming Range: 1 to 4 hours

Provided by J. Kenji López-Alt

Total Time 01 hours 00 minutes

Prep Time 005 minutes

Yield Ingredients for 1

Number Of Ingredients 6

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CHICKEN THIGH - SOUS VIDE RECIPES
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