Everyone loves a good ANZAC biscuit. Especially at this time of year, with all the history and what they represent to Australia and New Zealand.
I’ll admit I’m not much of biscuit fan, perhaps it’s the lack of frosting. Frosting makes everything better! So here is a recipe for a great cupcake that tastes just like an ANZAC biscuit with a golden syrup buttercream frosting.
ANZAC Biscuit Cupcakes Recipe
This makes approx 24 cupcakes.
- 125 g unsalted butter
- 250 g golden syrup
- 6 eggs
- 120 g sifted self-raising flour
- 120 g rolled oats (use the quick oats)
- 150 g fine desiccated coconut
- 80 g sifted icing sugar
1. Preheat oven to 160°C; line 2×12 cupcake trays with papers.
2. Melt butter and golden syrup over low heat, set aside to cool slightly then beat in eggs.
3. Combine flour, oats, icing sugar and coconut in a bowl, stir in butter mixture.
4. Spoon into prepared tins and bake for 10-15 minutes, test with cake skewer.
This recipe from My Backing Addiction is my fav buttercream recipe. Fabulous for pipping and tastes a.mazing! This will make enough to pipe big fluffy peaks on 24 cupcakes.
- 4 sticks (453g) softened unsalted butter
- pinch of fine grain sea salt
- 1 tablespoon clear vanilla extract
- 2 pounds (906g) sifted icing sugar
- 4-6 tablespoons thickened cream
1. In a large mixing bowl, cream butter until fluffy add in salt. Slowly add in icing sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of thickened cream . Blend on low speed until moistened. Add an additional 1 to 3 tablespoons thickened cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
And as always, the best way to eat any cupcake is turn it into an frosting burger. Mmmmmm