Mention the word ANZAC and I’m quite certain the first thing that jumps into most people’s minds will be red poppies and rolled oat/golden syrup biscuits. Anzac Day is a day off school, a day off work, but it’s so much more than that. ANZAC day is a chance to reflect on those who fought at Gallipoli, a day to honour those who gave their lives for our freedom, an opportunity to give thanks for those who have gone before. Though we have not yet been, I plan on taking my own children to a Dawn ceremony this year. I think they’re ready and old enough to be dragged out of bed at a crazy hour to pay their respects to those who gave so much.
So a long weekend gives a chance to get out into the garden, some time to DIY, to relax or to visit with loved ones. No matter how you plan to spend your extra day this year for Anzac Day, baking a treat for the family to enjoy, or baking together with your little ones on the day off is a perfect use of your time. Here’s a recipe I guarantee your entire family will enjoy making and devouring. Using quality ingredients makes such a difference in baked goodies. I’ve used other branded products in my baking in the past but the difference in the end result really is noticeable and so for a long time now, I will only buy Chelsea for my baked goods. I haven’t made cupcakes in a while so when brainstorming for an original take on the classic Anzac biscuit, this is what I came up with – The Anzac Coconut Cupcake: a dense, cakey, but not too sweet Coconut Cupcake, topped with smooth Golden Syrup Buttercream and garnished with a mini Anzac biscuit, drizzled in Golden Syrup. It’s true, these are sweet as anything – a great afternoon tea treat.
For these Anzac Coconut Cupcakes I’ve used Chelsea Caster Sugar, Chelsea Golden Syrup & Chelsea Icing Sugar.
- 170 grams butter
- 1 C Chelsea Caster Sugar
- 3 eggs, at room temperature
- 3/4 t Vanilla extract
- 3/4 t Almond essence
- 1.5 C plain flour
- 1/2 t baking powder
- 1/4 t baking soda
- 1/4 t salt
- 1/2 C buttermilk
- 100 grams desiccated coconut
- 100 grams butter
- 200 grams icing sugar
- 2 T Chelsea Golden Syrup
- 2 T lemon juice
- 1/2 C plain flour
- 1/3 C Chelsea Caster Sugar
- 2/3 C desiccated coconut
- 3/4 C rolled oats
- 50 grams butter
- 1 T Chelsea Golden Syrup
- 1/2 t baking soda
- 2 T boiling water
- Preheat the oven to 150 degrees C.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and Chelsea Caster Sugar on high speed until light and fluffy, about 5 minutes.
- Reduce speed to low and add the eggs, one at a time, mixing well between additions and scraping down the bowl after each addition.
- Add the vanilla and almond extracts and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- In 3 parts, add half of the dry ingredients, followed by the buttermilk mixture and the final amount of dry ingredients. Mix until just combined.
- Fold in the coconut. Be careful not to over mix.
- Line a muffin tray with paper liners. Fill each liner to the top with the batter. The mixture will be thick and you will need to spoon, rather than pour it into the liners.
- Bake for 25 minutes, until the tops of the cupcakes are golden brown and a toothpick comes out clean.
- Cool in the tray for 15 minutes before removing to a wire baking rack to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, whip together all ingredients until light and fluffy.
- Preheat oven to 180°C.
- Mix together flour, sugar, coconut and rolled oats.
- Melt butter and golden syrup.
- Dissolve baking soda in the boiling water and add to butter and golden syrup.
- Stir butter mixture into the dry ingredients.
- Place level tablespoonfuls of mixture onto cold greased trays.
- Bake about 15 minutes or until golden.
- Transfer to a wire baking tray until completely cool.
- Place frosting in a piping bag fitted with a jumbo star trip. Frost the cupcakes and place a mini Anzac biscuit on each cupcake to garnish.
- Drizzle lightly with extra Chelsea Golden Syrup to complete.
- To make buttermilk, add one t of white vinegar to regular milk. Stand for 5 minutes and allow to curdle.
More delicious recipes at chelsea.co.nz #chelseasugar
I have a $50 Chelsea Sugar Prize Pack up for grabs over on my Facebook page.
* this post was made possible thanks to Chelsea sugar.