ANZAC Cup Cakes

April 10, 2018

A clever take on the classic Aussie biscuit,  that we believe was originally from a Women's Weekly recipe, but we are not sure as Nan never wrote down the source. Full of flavour it is like the biscuit, but with less the "oatiness". And please don't skimp on the icing- it's just perfect.


125 g plant based Nuttelex

1/2 cup golden syrup

2 cups self-raising flour

1/2 cup shredded coconut

1/4 cup caster sugar

1 cup milk or preferred plant based option

2 eggs or egg replacer

Honey Icing

1 1/2 cups icing sugar mixture

60 g plant based Nuttelex melted

1 tsp honey

1 tsp vanilla essence

1 tbsp hot water (approximately)


1Preheat oven to moderate, 170°C.

2Prepare cup cake patty pans in muffin.

3Melt together Nuttelex & golden syrup in a small pan until smooth and set aside.

4Mix together self-raising flour, coconut and sugar. Stir in Nuttelex/ golden syrup mixture.

5Then slowly blend in combined milk and eggs, until smooth.

6Scoop mixture into prepared pans. Bake for 12-15 minutes until cooked when tested. Then let cool on a cooling rack.

Honey Icing

1Combine icing sugar, Nuttelex, honey, vanilla essence, and a dash of hot water to make thick icing.

2Spread or pipe icing over cooled cup cakes.