DIRECTIONS

Preheat oven to 180°C

1. Combine butter and sugar in a mixing bowl.
2. Using the paddle attachment, cream the mixture till light and fluffy.
3. Mix the yogurt, earl grey tea and vanilla together.
4. Sift all dry ingredients together.
5. Once butter-sugar is well creamed, add egg and cream till fluffy.
6. In alternate additions on low speed, add the half of the dry ingredients and then half of the wet ingredients. Repeat till fully combined. Do not over mix.
7. Fill cupcake liners till close to ¾ full.
8. Bake for 12-14 minutes till a skewer comes out clean.

* This cupcake keeps up to 3 days at room temperature.

DIRECTIONS:

1. Heat oven to 180C. Grease and line a Swiss roll tin with baking parchment. Bear the eggs and sugar together with an electric whisk for about 5 minutes until thick and creamy.
2. Mix the flour, cocoa and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Now tip the tin from side to side to spread the mixture into the corners. Bake for 9 minutes.
3. Lay a sheet of baking parchment on the work surface. When the cake is ready, tip it onto the parchment; allow cooling then cutting into half.
4. To make the icing, melt the butter and chocolate together in a bowl over a pan of hot water. Take from the heat and cool 5 minutes before stirring tin the syrup and 5 tbsp cream. Bear in the icing sugar until smooth. Whisk the reaming cream until it holds its shape. Unravel the cake, spread the cream over the top, and then carefully roll up again into a log.
5. Spread the icing over the log and branch and then use a fork to mark the icing to give the effect of tree bark. Sift snow powder over to resemble snow, and decorate with holly.

DIRECTIONS:

1. Fill ¾ pot of a medium size pot with water and bring to boil.
2. Add the sago pearls and stir randomly. Cook until the pearls are completely free of white dots and are translucent.
3. Drain over running water and rinse the sago. Drain off excess water and use as required.
4. Blend avocado with water in a juice processor. Add melted gula Melaka to taste. Mix in the sago pearls and serve the avocado puree with coconut milk or ice cream.

DIRECTIONS:

1. Sift dry ingredients twice.
2. Add milo to dry ingredients.
3. Combine all wet ingredients in a bowl, whisk to mix.
4. Add Wet Ingredients to the dry ingredients. Do not use a whisk to mix. Use a rubber spatula to mix. DO NOT OVER MIX.
5. Use yellow scoop & portion into muffin cups – 70 g on each.
6. Drizzle the Nutella on top of muffin before bake.
7. Bake at 190°C for approximately 17 minutes.