Recipe: Belgium Cupcakes, Afghan Biscuits

2013-05-28 19.00.21      2013-05-28 19.58.17 


125 gm butter softened but not melted
1/2 cup of sugar
1tsp vanilla essence
2 eggs
1 tsp ginger
1 tsp mixed spice
1 tsp cinnimmon
1 tsp cocoa powder
1 cup of flour
2 tsp baking powder
1/4 cup of milk
12 tsp black current jam

Preheat oven to 180’c regular bake or 160’c fanbake
Beat butter and sugar until lightens in color and is fluffy, add eggs one at a time and beat in, add vanilla and beat.
Sift dry ingredients and fold in with the milk
Place half the batter into cupcake patty cases in a tin and use a teaspoon to make a well for your black current jam to be spooned in
Once spooned some jam to each center top with the other half of your batter.  15 mins in your oven

Optional: You can do a egg white and icing sugar frosting and sprinkle with raspberry jelly crystals if you want too.


2013-05-28 19.59.33


200gm butter
1/2 c sugar
1 & 1/4 c flour
1/4 c cocoa
2 c cornflakes

cream butter and sugar, then sift in flour and cocoa, lightly crush the cornflakes and fold in.
make into loose balls and lightly press down onto floured trays
10-15 mins at 180’c or 160’c fanbake

Optional: you can make a choc buttercream icing and top with walnuts


One thought on “Recipe: Belgium Cupcakes, Afghan Biscuits

  1. Pingback: They’re human – too… | Vee's Diary

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