E N G L I S H-7
STRAWBERRY CUPCAkES
1
¾
cups self-raising flour
¾
cup sugar
⅔
cup milk
2 eggs, lightly beaten
9 tablespoons butter, melted, cooled
1 teaspoon strawberry essence
Preheat cupcake maker until ready light goes on " ".
Combine ingredients into a large bowl. Using an electric mixer beat on low speed
until combined; increase speed to medium and beat for about 1 minute or until there
are no lumps. Do not over beat.
Place 6 cupcake paper cups into cupcake maker. Fill
¾
full with batter. Close lid and
cook cupcakes for 10-12* minutes or until a toothpick inserted into the center comes
out clean. Carefully remove from cupcake maker using a heatproof spatula onto a
wire rack.
Allow cupcakes to cool before icing with your favorite topping.
COOkIES AND CREAM CUPCAkES
1 ½ cups self-raising flour
½ cup sugar
½ cup milk
2 eggs, lightly beaten
7 tablespoons unsalted butter, melted,
cooled
½ teaspoon vanilla extract
5 cream filled chocolate biscuits, finely
chopped
Preheat cupcake maker until ready light goes on " ".
Combine ingredients into a large bowl. Using an electric mixer beat on low speed
until combined; increase speed to medium and beat for about 1 minute or until there
are no lumps. Do not over beat.
Place 6 cupcake paper cups into cupcake maker. Fill
¾
full with batter. Close lid and
cook cupcakes for 10-12* minutes or until a toothpick inserted into the center comes
out clean. Carefully remove from cupcake maker using a heatproof spatula onto a
wire rack.
Allow cupcakes to cool before icing with your favorite topping.
