Recipe

Preheat oven to 180°C and line a 12 hole cupcake tray with cupcake wrappers.

In a large bowl cream together the butter, both sugars until pale and fluffy - add the eggs in one at a time and continue to beat until the mixture is fluffy and combined. In a separate bowl measure out both flours and the milo before whisking to combine. Measure out the milk and vanilla into a jug - alternate adding the flour and milk to the butter mixture and continue to beat until combined and smooth.

Spoon the mixture into the prepared cupcake tray and bake for around 20-25min or until a skewer inserted comes out clean. Allow to cool in the tin for around 10min before transferring to a wire rack to cool completely before icing.

For the butter cream; This isn’t a stiff buttercream icing, the consistency is more like heavy whipped cream - you can of course add another 1/4 cup of icing sugar to have it a little thicker if you want.

In a large bowl, combine all of the above ingredients and whip until light and fluffy, around 10 to 15 min - the longer you mix this icing the white and silkier it will get. If you want the icing to be a little stiffer, simply add a little more icing sugar - one tablespoon at a time.

Once your cupcakes have cooled, using a dessert spoon dollop a generous amount of icing into the centre of the cupcake before smoothing it out and adding a little swirl. Sprinkle a little milo powder on top of your cupcake and enjoy! x

Inspired and adapted by Primrose Bakery