Teatime Treats

It is sur­pris­ingly easy to whip up these del­i­cate, melt-in-the-mouth de­lights – just right for af­ter­noon tea!

Provincial Living - - Contents -


Vanilla Cup­cakes

Prepa­ra­tion: 1o min Bak­ing time: 15 min Dif­fi­culty: Easy


• 200g un­salted but­ter, soft­ened

• 1tsp vanilla ex­tract

• 1 cup caster sugar

• 3 eggs

• 2 ½ cups self-rais­ing flour, sifted

• ½ cup milk


1. Pre­heat oven to 180ºC or 160ºC fan-forced.

2. Line muf­fin or mini-muf­fin trays with pa­per cases.

3. In a small bowl, us­ing an elec­tric mixer, beat the but­ter, vanilla ex­tract and caster sugar un­til light and fluffy. Add the eggs, one at a time, beat­ing af­ter each ad­di­tion (the mix­ture will look like it has sep­a­rated).

4. Trans­fer mix­ture to a large bowl. Stir in half the flour and half the milk. Re­peat with re­main­ing flour and milk un­til all of the in­gre­di­ents are com­bined. Do not over mix.

5. Spoon the mix­ture into the muf­fin tray lined with pa­per cases. Use about 1/3 cup of mix­ture for large cup­cakes or 2 level ta­ble­spoons of mix­ture for mini cup­cakes.

6. Bake for 10 – 12 min­utes or un­til the mix­ture springs back when touched.

7. Stand cakes for two min­utes, trans­fer to a wire rack to cool and dec­o­rate as de­sired.

Easy But­ter­cream Ic­ing In­gre­di­ents

• 125g but­ter, soft­ened

• 1 ½ cups ic­ing sugar mix­ture

• 1 ta­ble­spoon milk


Us­ing an elec­tric mixer, beat but­ter in a bowl un­til pale. Grad­u­ally add ic­ing sugar mix­ture and milk, beat­ing con­stantly un­til com­bined.

Photos: Bigstock.com - Olga Krig

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