Take your afternoon treats to the next level with these decadent creations
Top with chopped roasted hazelnuts for extra crunch.
Add a few drops of rose water to jam, for more fragrance.
Prep 15 mins | Cook 25 mins | Makes 12
Preheat oven to moderate, 180 C. Line a 12-hole muffin pan with patty cases. In a large bowl, beat 125 g softened unsalted butter and ⅔ cup caster sugar until creamy. Beat in 1 tsp vanilla. Add 2 eggs, beating well after each. Fold in 1¾ cup selfraising flour with ⅔ cup milk. Spoon into cases. Bake for 12 mins until almost cooked. Macaroon: In a clean bowl, beat 3 egg whites until stiff peaks form. Gradually beat in ⅓ cup caster sugar, 1 tbsp at a time until glossy. Fold in 1 cup shredded coconut using a fork. Divide ⅓ cup raspberry jam over cupcakes and pile with macaroon topping. Bake for 5 to 10 mins until mixture sets. Cool in pan for 5 mins. Transfer to a wire rack to cool completely. Serve with raspberries.
Prep 10 mins | Cook 25 mins | Makes 6
Freeze cakes in plastic wrap before icing.
Replace white chocolate with grated milk chocolate.
Prep 10 mins | Cooks 20 mins | Makes 12
Preheat oven to moderate, 180 C. Line a 12-hole muffin pan with patty cases. Combine ⅔ cup milk and 2 tbsp poppy seeds in a jug and set aside. In a large bowl, beat 125 g softened butter and ⅔ cup caster sugar together until creamy. Beat in 1 tsp vanilla. Add 2 eggs, beating well after each. Fold in 1¾ cup self-raising flour with the milk mixture. Stir in 2 tsp finely grated lemon rind. Spoon into cases. Bake for 15 to 20 mins until cooked. Cool in pan 5 mins. Transfer to a wire rack to cool completely. Cream Cheese Icing: In a small bowl, using an electric mixer, beat 250 g softened cream cheese and 50 g softened butter together until pale. Add 2 cups sifted icing sugar gradually, beating until light and fluffy. Add 2 tbsps lemon juice and 2 tsp finely grated lemon rind. Beat to combine. Transfer to a piping bag fitted with a wide, plain nozzle. Pipe icing onto cupcakes. Serve with lemon curd and extra grated lemon rind.
Prep 15 mins | Cook 20 mins | Makes 12
Preheat oven to moderate, 180 C. Line a 12-hole muffin pan with patty cases. In a large bowl, beat 125 g softened unsalted butter and ⅔ cup caster sugar until creamy. Beat in 1 tsp vanilla. Add 2 eggs, beating well after each. Fold in 1¾ cup self-raising flour with ⅔ cup milk. Spoon into cases. Bake for 12 to 20 mins until cooked. Cool in pan for 5 mins. Transfer to a wire rack. White Choc Cream: In a bowl, using an electric mixer, beat 300 ml thickened cream and 2 tsp vanilla. Stir through 100 g grated white chocolate. Using a sharp knife, cut 4cm-wide shallow circle out of each cake. Cut tops in half. Spoon cream mixture into each recess. Top with sprinkles. Arrange cake tops to form wings. Dust with icing sugar.
