ANZAC cupcakes
ANZAC cupcakes
Step 1
In a medium saucepan, combine the milk, butter and golden syrup. Bring to the boil and whisk in the Bi-Carb Soda until smooth. Set aside to cool.
Step 2
Preheat the oven to 180°C/160°C fan-forced. Line a 12-cup capacity muffin tin patty cases and set aside.
Step 3
In a bowl, combine the flour, oats, baking powder, brown sugar and coconut. Add the egg into the cooled milk mixture and whisk until combined.
Step 4
Fold the wet ingredients into the dry ingredients, folding until just combined and moist. Divide the mixture evenly between the cupcake cases.
Step 5
In a small bowl, combine the brown sugar and oats for the topping. Sprinkle topping evenly over each muffin cup. Bake for 15 – 20 minutes. Cool in the tin for 5 minutes and then let cool on a wire rack.
McKenzie’s Products
McKenzie’s Bi-Carb Soda 250g
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McKenzie’s Baking Powder 300g
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McKenzie’s Fine Desiccated Coconut 500g
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