Anzac Cupcakes with Salted Brown Sugar Buttercream and Anzac Biscuit Crumble

2013-04-26

Anzac Cupcakes with Salted Brown Sugar Buttercream and Anzac Biscuit Crumble

So you made a batch of Anzac biscuits, and as delicious as they are, you still have a couple left over and don’t know what to do with them. What to do?

How about making a batch of these delicious Anzac cupcakes? Classic vanilla cupcakes with a salted brown sugar buttercream and crushed-up Anzac biscuits on top – delish!

🧁 Anzac Cupcakes

Makes 12 cupcakes

Vanilla Cupcake Ingredients:

  • 125g unsalted butter, softened
  • 3 eggs
  • 1½ cups plain flour
  • 1½ tsp baking powder
  • ⅔ cup caster sugar
  • ¼ cup milk
  • 1 tsp vanilla extract

Salted Brown Sugar Buttercream:

  • 125g unsalted butter, softened
  • ½ cup brown sugar
  • ½ cup icing sugar
  • 2 tbsp golden syrup
  • ¼ tsp sea salt flakes
  • 1–2 Anzac biscuits, crushed (some chunkier pieces preferred)

Instructions:

  1. Preheat your oven to 180°C (350°F).
  2. Add all cupcake ingredients to a stand mixer and beat for 4 minutes until smooth and creamy.
  3. Spoon the batter into 12 patty cases.
  4. Bake for 18–20 minutes, or until a skewer comes out clean. Let them cool on a wire rack.

Make the Buttercream:

  1. Beat the butter for ~4 minutes until pale and creamy.
  2. Add the brown sugar and beat another 5 minutes.
  3. Add icing sugar and beat for a further 10 minutes.
  4. Mix in the golden syrup and salt. Adjust salt to taste.
  5. Pipe onto cooled cupcakes and top with crushed Anzac biscuits.

Enjoy! ❤️
Perfect for Anzac Day or just because.

Want more cupcakes? Check out this maple bacon cupcake recipe.