ANZAC Day Patty Cakes

Inpsired by the Anzac biscuit flavours, these delightful little cupcakes are topped with creamy butter icing. Sprinkle crumbled Anzac biscuits over the top for decoration.

At a glance

Approx 40 minutes

Ingredients

125g unsalted butter, softened
2 tbsp golden syrup
1/2 cup raw sugar
1 cup self raising flour
1/4 tsp salt
1 tsp vanilla essence
2 large egg, room temperature
1/4 cup milk
1 large apple, peeled and grated

Icing

100g unsalted butter, softened
1 cup icing sugar
pinch of salt
1/2 tsp vanilla essence
2 tbsp golden syrup
1 tbsp milk
Cripps Anzac biscuits, crumbled

Method

Preheat the oven to 160C.
In a large bowl, add the cupcake ingredients, except for the apple. Use an electric mixer on low to combine, then increase the speed for a couple of minutes until the mixture is soft and creamy.
Add the apples to the batter, using a wooden spoon to combine without over mixing.
Spoon the batter into patty cases to 2/3 full and place in the oven.
Bake for 10 minutes, then remove, sprinkle a little Anzac biscuit crumb onto each patty cake and return to the oven for another 10 minutes.
Remove from the oven and allow to cool completely before icing.
To make the icing, place the butter in a bowl with the icing sugar and beat until fluffy. Add the salt, vanilla essence, golden syrup and milk and beat for a few minutes until smooth and fluffy.
Use a piping bag to pipe the icing onto each patty cake.
Sprinkle some extra crumbled Anzac biscuits on top for decoration.