Everyone loves cup cakes, honey joys and chocoloate crackles, so here are some recipes for you to try.
Ingredients: (makes 24 cup cakes)
2 ½ cups plain flour2 teaspoons baking powder200g softened unsalted butter1 ¾ cups castor sugar4 eggs1 tablespoon vanilla extract1 cup milk
Preheat oven to 170. Line two 12 hole muffin trays with cupcake papers. Sift together the flour and baking powder. In separate bowl, cream the butter for 1-2 mins. Add the castor sugar a third at a time, beating for 2 mins after each addition. After the last addition, beat until the mixture is light and fluffy and the sugar has almost dissolved. Add eggs one at a time, beating for 1 minute after each addition or until mixture is light and fluffy. Add the vanilla extract and beat until combined. Add a third of the flour to the creamed mixture and beat on low speed until combined. Add half of the milk and beat until combined. Repeat this process. Add the remaining third of the flour and beat until thoroughly combined, do not over-beat as this will toughen the mixture. Spoon mixture into cupcake papers, filling each about three quarters full. Bake for 18-20 mins or until a fine skewer inserted comes out clean. Remove cupcakes from the trays immediately and cool on a wire rack for 30mins before frosting.
200g softened unsalted butter½ cup milk1 tablespoon vanilla extract8 cups icing sugar
Cream the butter for 1-2 mins. Add the milk, vanilla extract and half of the sifted icing sugar and beat for at least 3 minutes or until the mixture is light and fluffy. Add the remaining icing sugar and beat for a further 3 mins or until the mixture is light and fluffy and of a spreadable consistency. Add extra milk if the mixture is too dry or extra icing sugar if the mixture is too wet. Colour frosting to your desired colour or colours.
Ingredients: (Makes approx 20)
90g butter1/3 cup sugar1 tbspn honey4 cups cornflakes
Preheat Oven to 150c Melt butter, sugar & honey together in a large saucepan until frothy. Take off heat. Add cornflakes & mix well. Spoon into patty tray lined with patty cases and bake for 10 minutes.
Ingredients: (Makes approx 24)
4 cups rice bubbles1 ½ cups icing sugar1 cup desiccated coconut4 tbspn cocoa250g copha
Slowly melt the copha in a saucepan over a low heat. In a large bowl, mix rice bubbles, icing sugar, coconut & cocoa. Add the copha and stir until well combined. Spoon into patty tray lined with patty cases and refrigerate until firm.