Can someone explain to me what "drop scones" means, please?
Lots of butter and sugar in these! Just warning.
Vanilla Cupcakes
[courtesy of Donna Hay Magazine
Dec/Jan 2007]
Beat together in electric mixer until smooth and creamy...
- 250g softened butter (I'm not sure how to convert this one. I think it might be 8 oz ???)
- 1 1/2 cups caster sugar
- 1 teaspoon natural vanilla extract
Gradually add
Sift in
- 2 and 1/4 cups plain flour and
- 2 teaspoons baking soda.
Fold through
Spoon the mixture into
2 x 12 hole 1/2 cup (4 fl oz) capacity muffin tins lined with paper patty cases.
Bake at 160C or 320F for 15 to 20 minutes or until cooked.
Cool on wire racks.
Makes approx 24 or more if you use regular patty tins instead of muffin tins like I did.
Ice with whatever icing and decorations you wish.
[back shortly to try to figure out how to translate a couple of measurements for the US]
In the magazine they iced with with this neat looking meringue icing, but I refuse to eat anything in it with any part of an egg that hasn't been well cooked, so I gave that a miss. However it looks really neat in the pictures as they've spiralled the meringue in a circular fashion around and around until it forms a soft peak on top of the little cakes. Then they've used sprinkles called nemar sprinkles which come in choc., caramel, strawberry and banana. I just went for a mix. of lemon icing and coconut sprinkled on top.