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McKenzies Foods logo Recipe photo of ANZAC cupcakes
Serves
12
Prep
10
mins
Cooking
20
mins
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Home » Recipes » Sweet & Savoury Baking » Cakes & Cupcakes » ANZAC cupcakes

ANZAC cupcakes

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Directions
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 180oC/160oC 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.

Step 4

Add the egg into the cooled milk mixture and whisk until combined.

Step 5

Fold the wet ingredients into the dry ingredients, folding until just combined and moist. Divide the mixture evenly between the cupcake cases.

Step 6

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.

Step 7

Cool in the tin for 5 minutes and then let cool on a wire rack.

Ingredients
  • 1 1/4 cups milk
  • 100g butter
  • 4 tbs golden syrup
  • 1 tsp McKenzie's Bi-Carb Soda
  • 2 cups plain flour
  • 1/2 cup whole oats
  • 1 tsp McKenzie's Baking Powder
  • 2/3 cup brown sugar
  • 1/2 cup McKenzie's Fine Desiccated Coconut
  • 1 egg
  • 1/2 cup brown sugar (extra)
  • 1/2 cup whole oats (extra)

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Related Products


  • McKenzie's Bi-Carb Soda 1kg

  • McKenzie's Baking Powder 125g

  • McKenzie's Fine Desiccated Coconut 500g

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McKenzie’s Fine Desiccated Coconut ads texture and a nutty flavour to your baking.

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