Friday, February 22, 2013

Red Velvet Cupcakes


  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish


Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.


Bushveld Sirloin Of Beef With Amarula Cream Sauce

Combine beef with Amarula for a taste sensation that will impress guests.


  • 1,5-2 millilitre Robertsons Freshly Ground Atlantic Sea Salt to season
  • 25 millilitre Amarula liqueur
  • 150 millilitre milk
  • 45 millilitre Olive oil
  • 60 millilitre Robertsons Freshly Ground Black Peppercorns
  • Beef sirloin roast
  • 250 millilitre Cream
  • 1 sachet KNORR Honey and Mustard Chicken Dry Cook-in-Sauce


  1. In a bowl mix the Robertsons Freshly Ground Black peppercorns, a little salt and the olive oil together.
  2. Rub all over the meat.
  3. Roast the meat whole in the centre of a preheated 200°C oven for about 25 minutes for medium-rare.
  4. Remove from heat and allow to rest.
  5. The fillet will continue cooking a little while resting, so don't be tempted to put it back in the oven.
  6. Place the cream, milk and KNORR Honey & Mustard Chicken Dry Cook-in-Sauce contents in a saucepan.
  7. Heat gently until sauce starts to thicken.
  8. Stir in the liqueur.
  9. Season to taste with Robertsons salt and pepper.
  10. Serve with the sliced fillet.

Basil, Lemon and Garlic Chicken Pasta


  • 1 KNORR Chicken Stock Pot
  • 2 tablespoons Robertsons Basil Paste
  • 2 tablespoon Olive oil
  • 4 Chicken breasts ,sliced into strips
  • 1 Garlic clove, crushed
  • Juice and zest of one lemon
  • 300 gram Penne, cooked
  • 8 Courgettes, sliced
  • 1 cup Cream
  • Grated Parmesan to serve


  1. Heat the oil in a large heavy-based pan
  2. Brown the chicken pieces, courgettes and garlic for about 5 minutes or until the chicken is cooked through
  3. Stir through the Robertsons Basil Paste, lemon juice, lemon zest, cream and KNORR Chicken Stock Pot
  4. Bring to the boil, reduce heat and simmer for 5 minutes
  5. Serve with penne and grated Parmesan.