Hot Milk Cupcakes

Difficulty
Easy
Preparation
25 mins
Cooking time
20 mins
Servings
12
2
eggs
1 cup
sugar
1 tsp
vanilla essence
1 slightly heaped cup
plain flour
1¼ tsp
baking powder
¾ cup
a2 Milk™ Blue
75g
butter, cubed
Strawberry Frosting
110g
soft butter
3 cups
icing sugar
2 tbsp
a2 Milk™ Blue
¼ cup
strawberry sundae syrup
pink food colouring
100s and 1000s to decorate (optional)
  1. Preheat the oven to 190°C. Line a 12-hole muffin or cupcake pan with patty cases.
  2. In a large bowl, beat eggs on high speed for 5 minutes or until thick and pale. Gradually add sugar, beating until mixture is light and fluffy. Mix in vanilla.
  3. Combine flour and baking powder, then gradually add to batter, beating at low speed until smooth.
  4. In a small saucepan, heat milk and butter until just melted. Gradually add to batter, beating until just combined. Divide the mixture into the prepared pan and bake for 20 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack.
  5. STRAWBERRY FROSTING. Beat butter until pale, then add the icing sugar in 2 or 3 increments, beating well after each addition. Beat until light and fluffy, adding a dash of milk if needed. Mix in the strawberry sundae syrup and a drop of food colouring. Transfer icing to a piping bag fitted with a star nozzle, then pipe rosettes onto the tops of each cupcake. Sprinkle with 100s and 1000s if desired.

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