Cookie and Cream Cupcakes
Makes: 12
Preparation: 10 minutes
Cooking: 10-12 minutes per batch
1 ½
cups self-raising flour
½ cup caster sugar
½ cup milk
2 x 59g eggs, lightly beaten
100g unsalted butter, melted, cooled
½ teaspoon vanilla extract
5 cream filled chocolate biscuits, finely
chopped
1. Preheat cupcake maker until ready light
goes on. Prepare 12 patty cases for
mixture.
2. Combine ingredients into a large bowl
except for biscuits. Using an electric
mixer beat on low speed until combined;
increase speed to medium and beat for
about 1 minute or until there are no lumps.
Do not over beat. Stir through biscuits.
3. Divide mixture into prepared patty cases
then place 6 cupcakes into cupcake maker.
Close lid and cook cupcakes for 10-12
minutes or until a skewer inserted into the
centre comes out clean. Carefully remove
from cupcake maker using a heatproof
spatula onto a wire rack. Repeat with
remaining cupcakes.
4. Once cool ice with cookies and cream icing
on page 14.
Banana Cupcakes
Makes: 12
Preparation: 10 minutes
Cooking: 12 minutes per batch
2 cups self-raising flour
¼ cup caster sugar
¼ teaspoon ground nutmeg
1 large (200g) ripe banana, mashed
2 x 59g eggs, lightly beaten
125g butter, melted, cooled
1. Preheat cupcake maker until ready light
goes on. Prepare 12 patty cases for
mixture.
2. Combine ingredients into a large bowl.
Using an electric mixer beat on low speed
until combined; increase speed to medium
and beat for about 1 minute or until there
are no lumps. Do not over beat.
3. Divide mixture into prepared patty cases
then place 6 cupcakes into cupcake maker.
Close lid and cook cupcakes for 10-12
minutes or until a skewer inserted into the
centre comes out clean. Carefully remove
from cupcake maker using a heatproof
spatula onto a wire rack. Repeat with
remaining cupcakes.
Tip:
Banana cupcakes go really well with the
cream cheese frosting recipe on page 14.
Recipes continued
10
