PENGUIN CUPCAKES RECIPES

Steps:

• Cream butter and shortening with an electric mixer until well blended.   A stand-alone mixer works best. This is the one I have and LOVE!
• Add the vanilla and mix until blended.   At this point your icing should look like this:
• Gradually add sugar one cup at a time, beating well on medium speed. Stop in between each cup to scrape the sides and bottom of the bowl.
• The icing will start to get dry, you can gradually add your milk or heavy whipping cream. Keep mixing until everything is fluffy and smooth.  If you would like to color the icing, this is the stage you would do that. Just add the gel coloring and mix on medium speed until well blended.
• You can now place the icing in a bag for piping your cupcakes or ice your cake.

Steps:

• Prep time: 30 minutes Cook time: 1 hour 40 minutes–2 hours 10 minutes

  Preheat the oven to 150˚c/130˚c Fan/Gas 2.

  Heat a deep ovenproof frying pan with a lid, or a large cast-iron casserole dish, over a high heat. Add the oil and the lamb and fry for 3–4 minutes or until the meat is golden brown all over. You may need to do this in two batches. Use a slotted spoon to transfer the meat to a plate.

  Add the onions and celery to the pan and fry over a medium heat for 3–4 minutes until starting to soften but not browned. Add the garlic and ginger, then sprinkle in the spices and stir to coat the vegetables. Cook for 10 seconds, add the tomatoes, stock, tomato purée, harissa paste, honey, apricots and preserved lemons. Bring to the boil, stirring, and then return the lamb and any juices to the pan. Season with salt and pepper, cover with the lid and transfer to the oven to cook for 1 hour.

  Remove from the oven, stir in the chickpeas and check the seasoning, then return to the oven, uncovered, and cook for another ½–1 hour or until the onions have softened and the meat is tender (see note).

  Sprinkle with the chopped parsley and serve with the Nutty Wholemeal Couscous Salad or Moroccan Summer Salad from Quick Cooking.

  Mary's wise words:
  The cooking time depends on the size of the lamb pieces – smaller chunks may take a bit less time to cook.