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The Creative Issue – News for Creatives | July 10, 2020

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Anzac biscuit cupcakes

Anzac biscuit cupcakes

| On 19, Apr 2014

Coconut, oats and golden syrup is a marriage made in biscuit heaven and we have the wives and sweethearts of brave men to thank for it.

It is one of the best smells in the world and probably the most iconic home-made Aussie bickie. But this year I decided it’s time the humble Anzac got a taste of the decadent life. So here is my recipe for Anzac biscuit cupcakes. With a coconut cupcake topped with golden syrup coconut buttercream and toasted oats this promises to be a winning brigade.

Anzac Biscuit Cupcakes

For the cupcakes (Makes 24)

240g plain flour
270g caster sugar
3 teaspoons baking powder
A generous pinch of salt (almost a teaspoon)
80g unsalted butter
240mL coconut milk
1 teaspoon vanilla extract
2 eggs

For the Buttercream

400g icing mixture, sifted
140g unsalted butter
50mL coconut milk

For the Anzac Biscuits (optional)

1 cup plain flour
1 cup rolled oats
¾ cup desiccated coconut
¾ cup caster sugar
130g unsalted butter
1 tablespoon golden syrup (be generous)
1 teaspoon baking soda
2 tablespoon boiling water

For the cupcakes

1. Line 2x 12 hole muffin trays with cases and preheat oven to 160°C

2. In a large bowl mix together the sifted flour, baking powder, butter and sugar until it forms a sand like texture (Use hand held beaters or free standing mixer with paddle attachment on slow speed)

3. Add in the coconut milk and vanilla extract and mix till combined

4. Add in the eggs and mix until well combined and batter should be a smooth consistency

5. Spoon the mixture into the cupcake cases filling to one third full

6. Bake in oven for 20 minutes. They are ready when pressed and sponge bounces back or insert skewer and if it comes out clean you are good to go.

7. Place on wire racks to cool completely

For the buttercream

1. Chop room temperature butter into cubes and place in large bowl with sifted icing mixture and beat on slow to medium speed until it comes together

2. Add in the coconut milk and mix on high speed for around 7-10 minutes, this creates a smooth and fluffy cream (Again if you have a free standing mixture this will save you a lot of time and elbow grease)

3. Here you have several options – you can simply free hand spread the cream onto your cupcakes and top with a drizzle of golden syrup and toasted oats or desiccated coconut or for a fancier finish get a large disposable piping bag and attach the large star nozzle. Place the piping bag in something like a pouring jug and turn in down over the jug this will make your job easier. In the empty bag drizzle golden syrup in circles down and around the inside and then spoon your buttercream into the bag – this will create the desired swirl effect with the golden syrup. Pipe onto cupcakes as desired and you can top with toasted oats or mini Anzac biscuits… keep reading for Anzac biscuit recipe (this is a recipe for the serious novice so don’t say you can’t bake)

photo (9)

For the Anzac Biscuits

1. Preheat oven to 180oC and line 2-3x trays with baking paper

2. In a bowl mix together the flour, oats, desiccated coconut and sugar together.

3. In a small saucepan melt the butter and golden syrup on low

4. In a small bowl add the boiling water to the baking soda to dissolve and add this to the butter and golden syrup stir to combine.

5. Add to the bowl of dry ingredients and mix it all together – I find my hands are the best tools

6. Make small balls with your hands and place on prepared trays and flatten slightly

7. Bake in oven for approximately 8-10 minutes or until golden brown

8. Let them cool a little on the trays before transferring to wire rack to cool completely.

Eat on their own or a top your cupcakes!
Wow your friends and family this Anzac day and give a little nod to the old school by adding a modern twist. Great served with a glass of milk, or a cuppa or of course baileys.