Mini Vanilla Cupcakes

Mini Vanilla Cupcakes

Prep
10
Cooking time
15
Serves
20

Method

1. Preheat oven to 180C. Line or lightly grease baking tray.

2. Beat eggs and caster sugar until well blended. Whisk through 200ml Cobram Estate Vanilla Infused Extra Virgin Olive Oil.

3. Fold through flour and milk alternatively until combined.

4. Spoon tablespoons of cake batter into muffin trays evenly.

5. Bake for 10-12 minutes. Remove from oven and allow to cool for 5 minutes. Once cooled, remove from pan and place on cooling tray.

6. To make the icing, whisk one cup icing sugar with 1/4 cup Cobram Estate Vanilla Infused Extra Virgin Olive Oil for 1-2 minutes or until smooth and well combined. Spread icing on mini cupcakes and sprinkle with your decoration of choice.

Ingredients Chevron Icon

4 eggs

1 ¾ cups caster sugar

200mL Cobram Estate Vanilla Infused Extra Virgin Olive Oil

1 cup milk

2 1/2 cups self raising flour

Icing:

1 cup icing sugar

¼ cup Cobram Estate Vanilla Infused Extra Virgin Olive Oil

Optional decoration of choice