Wow, what a lot of rain we had during May. The sun has finally come back now and I’m loving it, only thing is it’s brought with it some pretty chilly temperatures. Mother nature is definitely letting us know that winter has started!
Our Chocolate Sprinkles are so tasty that my five year old decided we had to bake cupcakes this weekend, and they had to be decorated with chocolate sprinkles. She chose a yummy vanilla cupcake and we added a small dollop of cream cheese icing and a dusting of sprinkles to top them off. Delish!! I thought you might like to try them yourself, so here is the recipe.
180g softened butter
150g Equagold Organic Vanilla Sugar
2 free range eggs
1/2 teaspoon Equagold Tahitian Vanilla Extract
190g self raising flour
Pinch of salt
1/2 cup room temperature milk
Preheat oven to 170 degrees fan-forced and line cupcake tins with cases. This recipe make approx. 16 cupcakes.
Beat the butter and sugar until light and creamy. Add eggs one at a time followed by vanilla extract.
Sift the flour, cornflour and salt and add to the mixture, alternating with the milk.
Spoon the mixture into cupcake cases and bake for 10 – 15 minutes or until cooked.
Once cooled ice with your favourite icing and decorate with Naturally Colourful Sprinkles.