Try these delicious cupcakes for an easy afternoon tea treat.
- 2 cups self-raising wholemeal flour
- 3/4 cup caster sugar
- 3/4 cup milk
- 2/3 cup olive oil
- 2 eggs, lightly beaten
- 1 teaspoon vanilla bean paste
- Sprinkles and lollies, to decorate
- 1 1/2 cups pure icing sugar
- Pink food colouring, optional
- 1 to 1 1/2 tablespoons water
Preheat oven to 200°C or 180°C fan-force. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Place flour and caster sugar in a bowl. Whisk to combine. Make a well in the centre.
Add milk, oil, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.
Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles and lollies.