Recipes

Cupcakes

Basic Cupcakes

Makes 24 Ingredients Cake: 375 ml (1½ cups) cake flour 10 ml (2 t) Moir's Baking Powder 2 ml (½ t) salt 187 ml (¾ cup) Huletts Sugar 2 extra large eggs 125 ml (½ cup) oil or soft margarine 125 ml (½ cup) milk 5 ml (1 t) Moir's Vanilla Essence Icing: 125 ml (½ cup) soft margarine 500-750 ml (2-3 cups) Huletts Icing Sugar 10 ml (2 t) Moir's Vanilla Essence a few drops of Moir's Food Colouring of your choice 10 ml (2 t) hot water, if necessary 24 Marshmallows, optional 24 paper cups

Method

For the cake:

1. Preheat oven to 180ºC. Sieve first 3 ingredients together, add sugar.
2. Add the rest op the ingredients. Mix well.
3. Spoon ⅔ full into greased cup cake pans or paper cups. Bake 20 minutes until done.

For the icing:

1. Beat the margarine and icing sugar well, add essence and colouring.
2. If used, add water a little at a time. Beat well.

Spread icing on each cup cake. Cut a marshmallow in segments and place on cup cakes as flower petals. Sprinkle with Moir's 100's and 1000's or Moir's Chocolate Vermicelli. For the Moir's Vermicelli or 100's and 1000's to stick better, sprinkle on cup cake before the icing is dry.