My brother bought some lamb racks from Queen Victoria Market – 2 for $10. They always have great quality meats and for much cheaper than the supermarket. So I made Moroccan lamb racks and spiced couscous salad (replacing the raisins with lentils because my brother doesn’t like raisins). It’s one of his favourite dishes and we could both eat an entire rack in a meal. Anyway, after the meal, I was craving something sweet but we had nothing at home – not even ice cream. I checked in the fridge and I only had 160g of butter and I needed to make something that would take less than 30 minutes to make so here it is. The beauty of this recipe is that it is so basic it becomes very versatile – you can add pretty much anything to it such as blueberries, chocolate chips, or hazelnuts. I didn’t add any icing because I don’t like it but of course, you can if you wish.
Makes 12 cupcakes
Prep time 10 minutes
Bake time 10 minutes
160g caster sugar
160g butter, softened
225g self-raising flour
Preheat the oven to 180C and line your tray with the cupcake cases in the moulds.
Beat the eggs and sugar together in a bowl until they become light and fluffy. Add the butter and mix until smooth.
Then add the flour and mix until smooth – put your mixer at the lowest speed first and gradually go faster. The mixture would thicken to be almost as thick as cookie dough.
Place the mixture into the moulds and bake for 10 minutes or until golden brown. The top should be a little crisp while the centres should be soft and fluffy.
We had it on its own but with a bit more forward planning, I would have served it with some ice cream, strawberry slices and garnished with fresh mint leaves.