We spent Monday afternoon after a lovely weekend sitting outside enjoying some wine and some cupcakes and biscuits I made over the weekend. I found the Anzac biscuit recipe here.
I kind of did my own things with the cupcake icing and they turned out delicious...
Cake:
125 gm soft unsalted butter
110 gm (½ cup) caster sugar
3 eggs
80g white chocolate melted
110 gm (3/4 cup plain flour)
1tsp baking powder
Icing:
250gm softened butter
1 1/2 cup icing sugar sifted
4 fresh passionfruit
80g white chocolate melted
1tsp vanilla extract
Using an electric mixer, beat butter and sugar until light and fluffy, add eggs one at a time, beating well after each, then add white chocolate and stir to combine. Sift flour and baking powder over cake batter and fold in until combined. Line two 6-hole (1/3 cup-capacity) muffin tins with 8 paper cases, then divide mixture among cases and bake at 180C for 20 minutes or until cakes spring back when lightly pressed.
For icing, using an electric mixer, beat butter until pale and fluffy, add icing sugar and beat until soft peaks form, then add passionfruit, white chocolate and vanilla extract and beat until combined. Spread frosting over cupcakes and serve.
Kellie xx
Photos by Kellie Collis for Ada & Darcy
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