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


    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.