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Cup Cakes

250g castor sugar

1½ cups self raising flour

½ tsp Bake Aid OR 1 tsp DigestEasy OR ¼ tsp Relief

250g butter

2 eggs

½ cup milk

1 teaspoon vanilla

If you want to make chocolate patty cakes replace ¼ cup of the flour with
¼ cup cocoa.

 

Cream butter and sugar. Add eggs one at a time and beat well. Sift the flour into a separate bowl. Stir Biohawk product of choice into the milk. Mix in ½ of the flour. Add the milk and mix. Add remaining flour and more milk if necessary. Place spoonfuls into patty papers and bake in a preheated oven at 200˚C for
10 minutes or until cooked. Cool and ice if desired.

 

Butter Icing

250g butter, cubed, at room temperature

450g (3 cups) pure icing sugar, sifted

60ml (¼ cup) milks (pre-treated with Biohawk product of choice)

Place the butter in a large mixing bowl. Use an electric beater to beat until very light and fluffy (approximately 2 Minutes).

Gradually add the icing sugar and beat until the mixture is very pale and fluffy. Gradually add the milk and beat until smooth and well combined.

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