Sam over at Food Equals Happy Me shares a delicious Anzac cupcake recipe. A batch of these beauties is topped with salted brown sugar buttercream and Anzac biscuit crumble over classic vanilla cupcakes.

Anzac Cupcakes
(makes 12)

Ingredients:

Vanilla Cupcakes

– 125g unsalted butter, softened
– 3 eggs
– 1 1/2 cups plain flour
– 1 1/2 tsp baking powder
– 2/3 cup caster sugar
– 1/4 cup milk
– 1 tsp vanilla extract

Salted Brown Sugar Buttercream

– 125g unsalted butter, softened
– 1/2 cup brown sugar
– 1/2 cup icing sugar
– 2 tbsp golden syrup
– 1/4 tsp sea salt flakes
– 1-2 Anzac biscuits, crushed up (leaving some chunkier pieces)

Method:

Preheat oven to 180 degrees celcius. Place all the cupcake ingredients in the bowl of an electric mixer and beat for 4 mins or until smooth and creamy. Spoon into 12 patty cases and cook for 18-20 mins or until cooked when tested with a skewer. Cool on a wire rack before icing.

To make the buttercream, place the butter in the bowl of an electric mixer and beat until pale and creamy, about 4mins. Add the brown sugar and beat for another 5mins. Next add the icing sugar and beat for a further 10mins. Add the golden syrup and salt and beat for another minute or until all incorporated. I like a good balance between the salt and sweet, however if you are unsure about the salt then just add a pinch at a time until it gets to the flavour level that you like.

Pipe the buttercream onto the cooled cupcakes and add a generous sprinkle of the the crushed up Anzac biscuits on top.