I've been so busy the last few days with Christmas, I did manage to make some muffins and cupcakes tho. both recipes are quick & easy and taste great!
raspberry and coconut muffins
2 1/2 cups
(375g) self-raising flour
90g butter, chopped
1 cup (220g) caster sugar
1 1/4 cups
1 egg, beaten lightly
1/3 cup (30g) desiccated coconut
150g fresh or frozen raspberries
2 tablespoons shredded coconut
Preheat oven to moderately hot. Grease 12-hole (1/3 cup/80ml) muffin pan.Place flour in large bowl, rub in butter. Stir in sugar, buttermilk, egg, desiccated coconut and raspberries until just combined; do not over-mix.
Divide mixture among holes of prepared pan; sprinkle over shredded coconut. Bake in moderately hot oven about 20 minutes. Stand muffins in pan 5 minutes; turn onto wire rack to cool.
2 cups self-raising flour, sifted
3/4 cup caster sugar
3/4 cup milk
125g butter, melted, cooled
2 x 59g eggs, beaten
1 teaspoon Queen Natural Vanilla Essence
Sprinkles and lollies, to decorate
1 1/2 cups pure icing sugar
Pink food colouring, optional
1 to 1 1/2 tablespoons water
Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.
Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.
Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles and lollies.