Recipe

Candy cupcakes

Dec 31, 1975 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Makes 12 Item
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Ingredients

Candy cupcakes
  • 80 gram butter, softened
  • 1/4 teaspoon vanilla extract
  • 1/3 cup (75g) caster (superfine) sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • 2 tablespoon milk
  • 2 x 40g jars mini boiled lollies

Method

Candy cupcakes
  • 1
    Preheat oven to 180ºC/350°F. Line a 12-hole (2-tablespoon/ 40ml) flat-based patty pan with paper cases.
  • 2
    Combine butter, extract, sugar, eggs, sifted flour and milk in a small bowl, beat with an electric mixer on low speed until ingredients are combined. Increase speed to medium, beat for about 2 minutes or until mixture is smooth and paler in colour.
  • 3
    Divide mixture into paper cases and bake for 15 minutes. Remove cakes from the oven and sprinkle lollies over cakes. Bake a further 5 minutes or until lollies melt, taking care not to touch the hot melted candy. Stand cakes in pan 5 minutes before turning, top-side up, onto a wire rack to cool.

Notes

Boiled lollies are made from a thick syrup of boiled sugar and water, to which colour and flavourings are added before the mixture is rolled, cut into pieces and hardened. Also known as rock candy, humbugs and bullseyes.

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