Fall Muffcakes Recipe


Hope you had/are having a Happy Halloween, Witches!
Although Halloween falls in Spring down here 😉 the majority of the world enjoys Halloween in Autumn and get the luxury of pumpkin spice lattes and other fall inspired food. Having a very festive family, we decided to have an Americana Halloween and decorate, really dress up and trick or treat. Although we didn’t carve pumpkins, we stuck a cardboard one on our window and placed candles outside. Here’s a delicious recipe my mama taught me that a heap of my friends look forward to every year! We classify these as muffcakes because they’re not exactly muffins or cupcakes. I cheated and didn’t make my own icing this time around. 😛

Time: 30 mins (prep & cooling) 30-40 mins (baking) 10 mins (icing)
Makes: 12

2 cups self raising flour (For all my gluten free loves, you can substitute with GF self raising flour)
3/4 cup raw sugar
1 egg
1 cup milk
1 heaped tbs Greek yoghurt
1/2 cup Oil
1 tsp vanilla essence
1 tsp cinnamon
Dash nutmeg
Pinch of salt

Cheat’s Icing ingredients:
Packet of Queen Buttercream Icing
1 tsp vanilla essence
2 tsp milk
Red & yellow food colouring (preferably gel) to create orange icing

1) Preheat oven to 180 deg c and place muffin/cupcake cases in tray
2) Sift self raising flour into a large bowl and add all dry ingredients (sugar, cinnamon, nutmeg & salt). Mix until combined
3) Add egg and pour milk slowly while stirring
4) Once stirred, add yoghurt, oil and vanilla essence and continue to mix until smooth
5) Spoon mixture into cupcake cases
6) Place in oven and bake for 30-40 mins until golden brown and firm surface
7) Remove and cool for 10 mins before icing

Icing method:
The Queen Buttercream Icing has the method on its packet but here’s how I did it.
1) Add 1/2 packet of icing into large bowl
2) Pour 1 tsp of milk and add a few drops/ little bit of both red and yellow food colouring
3) Slowly mix with electric beater/mixer for 1 minute
4) Depending on colour and consistency, add 2nd+ tsp of milk one at a time if thick or tsp of icing sugar if too thin. If not desired colour, add more now before mixing again for 3-4 minutes
5) Spread generously on muffcakes with a butter knife or small spatula

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