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Anzac Cupcake with Anzac Biscuits

By Meg Yonson

I Quit Sugar: ANZAC Cupcakes with ANZAC Cookies
Photo by: Ella Martin
  • 12 servings
  • Prep - 15 mins
    Cooking - 20 mins
  • Total - 35 mins
I Quit Sugar: ANZAC Cupcakes with ANZAC Cookies
Photo by: Ella Martin

With a double whammy of buttery, oaty goodness, these Anzac cupcakes served with one of our popular Sugar-Free Anzac Biscuits are super delicious!  

Servings: 12
Preparation: 15 mins
Cooking: 20 mins

Ingredients

ANZAC Cupcake

  • 1 1/2 cup plain flour.
  • 2 teaspoons baking powder.
  • 1/2 teaspoon baking soda.
  • 3 eggs.
  • 1/4 cup rice malt syrup.
  • 125 g butter, melted.
  • 1 cup rolled oats.
  • 1/2 cup desiccated coconut.
  • 1/2 cup full-fat milk.

To Serve

  • 250 g full-fat cream cheese, whipped with a fork until soft.
  • 12 Sugar-Free ANZAC Biscuits, made mini (see note).

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a 12-hole muffin tray with patty cases.

2. Add butter and rice malt syrup to a large mixing bowl and beat with an electric beater until smooth. Gradually beat in the eggs.

3. Add in the remaining ingredients and stir together until you form a smooth batter. Scoop mixture into muffin cases and place into the preheated oven to bake for 20 minutes until lightly brown on top.

4. Once cooked, remove muffins from the oven and cool on a wire rack.

5. Once cool, ice with a generous about of cream cheese (you can pipe it on if you’d prefer) and stick in a Sugar-Free Anzac Cookie to serve.


Note

Make up a batch of our Sugar-Free Anzac Biscuits, but make them into only 2-teaspoon-sized cookies so they are small enough to pop on top of the cupcake.

This recipe contains 2 teaspoons of rice malt syrup per serve. We recommend only having these on special occasions.

With a double whammy of buttery, oaty goodness, these Anzac cupcakes served with one of our popular Sugar-Free Anzac Biscuits are super delicious!

Ingredients

ANZAC Cupcake

  • 1 1/2 cup plain flour.
  • 2 teaspoons baking powder.
  • 1/2 teaspoon baking soda.
  • 3 eggs.
  • 1/4 cup rice malt syrup.
  • 125 g butter, melted.
  • 1 cup rolled oats.
  • 1/2 cup desiccated coconut.
  • 1/2 cup full-fat milk.

To Serve

  • 250 g full-fat cream cheese, whipped with a fork until soft.
  • 12 Sugar-Free ANZAC Biscuits, made mini (see note).

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a 12-hole muffin tray with patty cases.

2. Add butter and rice malt syrup to a large mixing bowl and beat with an electric beater until smooth. Gradually beat in the eggs.

3. Add in the remaining ingredients and stir together until you form a smooth batter. Scoop mixture into muffin cases and place into the preheated oven to bake for 20 minutes until lightly brown on top.

4. Once cooked, remove muffins from the oven and cool on a wire rack.

5. Once cool, ice with a generous about of cream cheese (you can pipe it on if you’d prefer) and stick in a Sugar-Free Anzac Cookie to serve.

Note

Make up a batch of our Sugar-Free Anzac Biscuits, but make them into only 2-teaspoon-sized cookies so they are small enough to pop on top of the cupcake.

This recipe contains 2 teaspoons of rice malt syrup per serve. We recommend only having these on special occasions.