A Perfect Pantry

INGREDIENTS

• 160g sugar
• 225g unsalted butter
• 2 eggs
• ½  tsp vanilla paste
• 190g self-raising flour
• ½  cup milk

ICING

• 2 cups icing sugar
• ½  tsp vanilla paste
• ½  cup butter

DECORATION

• 50g shredded coconut
• 50g dessicated coconut
• Yellow food colouring
• Zip lock bag
• Mini m&m’s for the chickens eyes
• Orange jube lollies for the beak

 

DIRECTIONS

1. Pre-heat oven to 170 C.
2. Put the butter and sugar into your KAMBROOK bench mixer mixing bowl and beat until the butter and sugar is light in colour.
3. Add your eggs one at a time, add vanilla paste and beat until smooth and combined.
4. Slowly add the sifted flour and milk alternately until combined.
5. Divide the mixture between cupcake cases.
6. Cook for 10-12 minutes or until a skewer comes out clean when inserted into the middle.
7. When cooked cool on a cooling rack.

TO MAKE ICING

1. Beat the butter, icing sugar, vanilla paste till light and fluffy in the bench mixer mixing bowl.
2. Ice the cupcakes.

TO COLOUR THE COCONUT

1. Place the shredded coconut, dessicated coconut and a few drops of yellow colouring into a zip lock bag and shake, if you would like it brighter, add a few more drops and shake.

TO DECORATE THE CUPCAKE AS A CHICKY

1. Place the coconut onto a flat plate and dip the iced cupcakes into the coconut.
2. Put the mini m&m’s as eyes and cut up the jubes to be a beak. Serve.

 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• PowerMix Planetary Bench Mixer
• PowerMIx Combo Stand Mixer