Cup Cakes

Serves 24

  • 125g butter, softened

    ¾ cup Bundaberg Caster Sugar

    ½ teaspoon vanilla essence

    2 eggs

    2 cups self-raising flour

    ½ cup milk

    frosting

    100g butter, softened

    1 cup Bundaberg Soft Icing Mixture

    ½ teaspoon vanilla essence

  1. Preheat oven to 180oC. Line two 12-hole patty cake pans with paper patty cases. Beat butter, caster sugar and vanilla together until light and creamy. Beat in eggs one at a time. Sift flour and add alternately with milk, beginning and ending with flour. Spoon batter into prepared pans, filling each case by about two–thirds. Bake 12-15 minutes or until golden and firm. Transfer to a wire rack to cool.
  2. Make frosting: Cream butter, sifted soft icing mixture and vanilla on a medium speed for 3 minutes. Spread over cup cakes.

Frosting variations:

Strawberry Frosting: Omit vanilla. Add 2 teaspoons strawberry flavoured topping and a few drops of cochineal (pink food colouring). Top with strawberries.

Chocolate Frosting: Omit vanilla. Add 2 tablespoons cocoa to soft icing mixture before sifting.

Caramel frosting: substitute Bundaberg Rich Brown Sugar for soft icing mixture.
Top with Hazelnut Toffees
 
Hazelnut Toffees:

100g hazelnuts
½ cup sugar

Preheat oven to 1900C. Roast hazelnuts for 5 minutes or until lightly roasted. Rub off skins. Line a baking tray with non- stick baking paper and set aside. Place sugar in a saucepan with 1 tablespoon water. Place over a moderate heat and stir until sugar dissolves. Simmer, without stirring, until golden – about 5 minutes. Remove from heat. Stir in hazelnuts. Lift out individual nuts with a fork and place onto prepared tray. If toffee starts to set in pan, stir over a gentle heat.

white icing

Submitted by Anonymous on Thu, 2008-07-03 05:33.

Lorraine,
I have used a good quality danish unsalted butter, or a Coconut Paradise pure virgin coconut oil for in icing to keep it white. Elizabeth

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White Frosting

Submitted by editor on Fri, 2008-06-27 01:46.

Lorraine, below is an explanation of how to get the result you're after from our recipe consultant Louise Hammond:

Below is a simple and easy icing recipe from my book "The ABC for Kids Book of Cakes". I use this recipe for most of my character birthday cakes. It is not snow white - but a pale cream colour - about as close as you will get to white using this sort of icing. When first made, the colour is the same whether you use softened butter or margarine but because softened butter hardens on standing, the icing turns a darker colour - so I recommend using table (regular) margarine. Do not use butter. Do not refrigerate icing. Use icing as soon as it is made.

Frosting

200g spreadable margarine (not cooking margarine)

1 1/2 cups sifted pure icing sugar

1 teaspoon vanilla essence

Method

Using an electric mixer, on medium speed, beat ingredients together until light (about 4 minutes). Spread icing as soon as it is made. Do not refrigerate icing.

Regards, The Bundy Sugar Team

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Keeping icing (frosting) white

Submitted by Anonymous on Tue, 2008-06-24 03:11.

I am making my son a birthday cake and will be decorating it with white icing, I have made it before but was wondering if you had any ideas of how I can keep it white, it seems go a yellowish colour becasue of the butter.

kind regards
Lorraine

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