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Ingredients
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2 cups self-raising wholemeal flour
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3/4 cup caster sugar
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3/4 cup milk
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2/3 cup olive oil
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2 eggs, lightly beaten
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1 teaspoon vanilla bean paste
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Sprinkles, to decorate
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Lollies, to decorate
Icing
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1 1/2 cups pure icing sugar
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Pink food colouring, optional
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1 to 1 1/2 tablespoons water
Equipment
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12 x 1/3-cup capacity muffin pan
Method
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1Preheat oven to 200°C or 180°C fan-force. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Place flour and caster sugar in a bowl. Whisk to combine. Make a well in the centre.
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2Add milk, oil, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.
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3Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
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4Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles and lollies.
Source: taste.com.au
