JARRAH CUPCAKES
Fancy a sweet treat? Have a go at making your own Jarrah flavoured cupcales - mmmmm so tasty!
Ingredients
2/3 cup milk
180g butter, softened
3/4 cup caster sugar
3 eggs, lightly beaten
1 2/3 cups plain flour
1/2 teaspoon baking powder
Preheat oven to 170C. Place butter and sugar in a bowl and beat with electric beaters until light and creamy. Add eggs one at a time, beating well between additions. Sift flour and baking powder together. Fold into butter mixture. Alternate with milk. Spoon mixture into greased muffin tray, lined with patty cases. Bake for 25-30 minutes. Test with a skewer. If the skewer is ‘clean’, cupcakes are ready to be removed from the oven. Cool on a wire rack and ice cup cakes when completely cooled. Makes 12.
Use either the following icing or frosting to make delicious Jarrah treats.
Icing
3 1/2 cups of pure icing sugar, sifted
2 tablespoons of your favourite JARRAH flavour, sifted
1 tablespoon of warm milk
100g chocolate
Dissolve JARRAH into warm milk. Mix into sifted icing sugar until well combined. Spread icing over cupcakes. Using a vegetable grater, shave the chocolate and sprinkle the shavings over cupcakes.
Frosting
125g butter, at room temperature
1 1/2 cups icing sugar, sifted
2 tablespoons of milk, at room temperature
1 tablespoon of your favourite JARRAH flavour, sifted
Sift Jarrah and icing sugar together. Place butter in a large bowl and beat with electric beaters until the butter is pale. Gradually add half the sifted icing sugar mix, while continuing to beat. Add the milk gradually, while constantly beating. Add remaining icing sugar mix and continue to beat until the mix is smooth and easy to spread. Use a piping bag to pipe spirals of frosting on to the cup cakes.
Jarrah Everyday Indulgence Tip
Top iced or frosted cupcakes with a coffee bean, chocolate shavings or sprinkle of cinnamon for an special indulgent touch.
