Vanilla cupcakes

Ingredients:

Cakes:
    250 g unsalted butter, softened
    250 g caster sugar
    4 eggs
    1 tsp natural vanilla extract
    185 g self-raising flour
    60 g plain flour
    185 ml milk

Icing:
    250 g white chocolate chips
    300 ml soured cream
    raspberries or sweets, to decorate




Directions:

1. For the cakes: preheat the oven to 180C/gas 4. Grease a 12-hole 125ml non-stick muffin tray.
2. Put the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, then add the vanilla and beat until well combined. Sift the flours together and fold in while adding the milk. Stir until almost smooth.
3. Divide the mixture between the muffin holes then bake for 20 minutes. Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cakes out onto a wire rack to cool.
4. For the icing: while the cakes are cooling put the white chocolate in a bowl over gently simmering water.
5. Once the chocolate has melted stir until smooth and remove from the heat to cool slightly. Gently beat in the sour cream until you have a thick creamy icing.
6. Spread the cooled cakes with the icing and top with raspberries or sweets.

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Strawberry Vanilla Yogurt Tartlets

Ingredients:
    Graham Cracker Crust:
    9 graham crackers
    5 Tbsp butter, melted
    1 Tbsp sugar
    1 teaspoon cinnamon

Filling:
    2 (6 oz) Yoplait® Thick & Creamy® vanilla
    yogurt
    1 small basket fresh, ripe strawberries
    can of LAND O LAKES™ Whipped heavy cream
     (to top dessert)
    fresh mint sprigs for garnish




Directions:

1. Preheat the oven to 350ºF.
2. In a food processor, pulse the graham crackers until they are finely crushed. Alternatively you can place the crackers in a bag and use roll over them with a rolling pin to crush them.
3. Add the sugar and melted butter and pulse to combine in the food processor, or mix with a fork until the crumbs are evenly coated in butter.
4. Press the crumbs firmly into the bottom and sides of 4 tartlet springform pans. Use the flat bottom of a dry measuring cup or the bottom of a drinking glass. The recipe also makes one 9in crust
5. Bake at 350ºF for 8 - 10 minutes, until browned.
6. Let the crust cool completely before filling each with vanilla yogurt, topping with whipped cream and fruit slices.

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Vanilla Ice Cream

Ingredients:
5 egg yolks (beaten)
4oz (100g) caster sugar
¾ pint (375ml) full cream milk
¾ pint (375ml) heavy/double cream
1 vanilla pod (scored down the middle)

Optional extra:
1 level teaspoon cornflour (for a thicker texture or when using an ice cream maker with a bowl that has to be frozen in advance)

Directions:

1. Pour the milk into a saucepan and bring slowly up to boiling point but do not let it boil.
2. Place the vanilla pod into it and leave to infuse for about 20 minutes.
3. In a bowl, beat and mix together the egg yolks and sugar (and cornflour if using it) until thick. 
4. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk.
5. Pour the milk into the mixture of egg yolks and sugar whilst stirring. 
6. Pour the mixture back into the pan and heat gently, stirring until the custard thickens.
7. Do not bring to the boil or it will probably curdle.  
8. When you see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.
9. Then, when the custard base is cold stir in the cream and transfer to a chilled bowl. For best results refrigerate the mix for at least 3 hours (overnight if you have the time). Transfer the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Serves 8-10.

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