12
Recipes continued
Basic Egg Free Cupcakes
Makes: 12
Preparation: 10 minutes
Cooking: 10-12 minutes
1 ½ cups self-raising flour
¹⁄
3
cup custard powder
1 cup caster sugar
½ cup water
½ cup milk
60g butter, melted, cooled
1. Preheat cupcake maker until ready light
goes on. Prepare 12 patty cases for
mixture.
2. Sift flour and custard powder into a large
bowl then add remaining ingredients.
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.
3. Divide mixture into prepared patty cases
then place 6 cupcakes into cupcake maker.
Close lid and cook cupcakes for 10-12
minutes or until a skewer inserted into the
centre comes out clean. Carefully remove
from cupcake maker using a heatproof
spatula onto a wire rack. Repeat with
remaining cupcakes.
4. Allow cupcakes to cool before icing with
your favourite topping.
Basic Sugar Free Cupcakes
Makes: 12
Preparation: 10 minutes
Cooking: 10-12 minutes per batch
1 ¾ cups self-raising flour
1 cup spoon for spoon sugar substitute
(Splenda brand)
²⁄
3
cup milk
2 x 59g eggs, lightly beaten
125g unsalted butter, melted, cooled
1 vanilla bean, seeds scraped
1. Preheat cupcake maker until ready light
goes on. Prepare 12 patty cases for
mixture.
2. 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.
3. Divide mixture into prepared patty cases
then place 6 cupcakes into cupcake maker.
Close lid and cook cupcakes for 10-12
minutes or until a skewer inserted into the
centre comes out clean. Carefully remove
from cupcake maker using a heatproof
spatula onto a wire rack. Repeat with
remaining cupcakes.
4. Allow cupcakes to cool before icing with
your favourite topping.