You can dress up these tasty little cupcakes for a festive celebration or enjoy them year round.
1 packet Edmonds Vanilla Cupcake Mix
60g (4 Tbsp) margarine or softened butter
2 eggs (size 6)
125ml (½ cup) milk
3 tsp treacle or dark molasses
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
1 packet Edmonds Vanilla Frosting Mix (from pack)
80g margarine or softened butter
10ml (2 tsp) milk
¼ tsp ground cinnamon
gold pearls and stars, to decorate
1. Preheat oven to 180°C conventional or 160°C fan-forced. Line a standard 12 hole muffin tin with cupcake cases.
2. Place the cake mix, butter, eggs, milk, treacle and spices into a medium mixing bowl. Using an electric mixer, beat on low speed for 30 seconds to combine. Increase speed to medium and beat for 2 minutes, scrapping down the sides of the bowl occasionally. Spoon cupcake mixture into prepared cupcake cases.
3. Bake for 20-25 minutes or until a skewer inserted into the centre of the cupcake comes out clean. Turn cupcakes out onto a wire rack to cool.
4. Make the icing by placing the frosting mix, butter, milk and cinnamon into a small mixing bowl. Using an electric mixer, beat on low speed for 30 seconds to combine. Increase speed to medium and beat for 3 minutes, scrapping down the sides of the bowl occasionally. Spread icing over the cooled cupcakes and decorate with gold pearls and stars.