Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 30 mins + cool­ing Makes 12 cup­cakes 50g but­ter, at room temperature ½ cup caster sugar 1 egg 2 Tbsp golden syrup 1 tsp vanilla ex­tract ½ tsp bak­ing soda ½ cup warm milk 1¼ cups flour 1 tsp bak­ing pow­der 1 recipe vanilla but­ter­cream (see be­low)

or ic­ing of your choice Pre­heat oven to 180C fan­bake and ar­range pa­per cases in­side 12 muf­fin pans. Beat but­ter and sugar un­til pale and creamy. Beat in egg, golden syrup and vanilla ex­tract. Stir bak­ing soda into warm milk and fold into but­ter mix­ture al­ter­nately with dry in­gre­di­ents. Di­vide mix­ture be­tween pa­per cases and bake un­til lightly golden (15 min­utes). Al­low to cool be­fore ic­ing. Best eaten within 2 days or can be frozen, un-iced.

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