Spiral cupcakes

AWW August 2009

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Dessert, Snacks
Favourite flavours: Cakes/baking

Spiral cupcakes
INGREDIENTS

2½ cups (375g) self-raising flour
250g butter, softened
2 teaspoons vanilla extract
1¼ cups (275g) caster sugar
5 eggs
½ cup (125ml) milk
160g packet mini M&M’s, to decorate
180g packet Smarties, to decorate

butter cream
200g butter, softened
2 teaspoons vanilla extract
3 cups (480g) icing sugar
1/3 cup (80ml) milk
METHOD

Preheat oven to 180°C (160°C fan-forced). Line two 12-hole (1/3 cup/80ml) muffin pans with paper cases.

Sift flour into a medium bowl, add the butter, vanilla, sugar, eggs and milk; beat on low speed with an electric mixer until ingredients are just combined. Increase mixer speed to medium; beat for about 2 minutes or until mixture has changed to a paler colour.

Drop ¼ cup of mixture into each paper case. Bake for about 20 minutes or until cakes are cooked when tested with a skewer. Stand in pans for 5 minutes before transferring, top-side up, onto wire racks to cool.

Butter cream
Beat the butter in a medium bowl with an electric mixer until it is as white as possible. Beat in the vanilla then sifted icing sugar and milk in two batches.

Spread the top of each cooled cupcake with the Butter Cream. Decorate by making spirals, starting from the centre of the cakes with the M&Ms and then the Smarties of the same colour.

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