I was so so excited about this - my very first order from my colleague's sister-in-law. My colleague loves Milo, and her sister-in-law had seen the pictures from the first time I'd tried the milo cupcakes. She ordered 12, and while I was so happy to have someone want to buy my baking, I was also terribly afraid the whole thing would come out awful :((

In any case, I forged ahead bravely. I adapted the recipe a bit from when I'd made it the first time - I lessened the amount of caster sugar to 100g, and increased the Milo to 200g in order to get a stronger Milo flavour.

From Raspberri Cupcakes.

200g plain flour
200g caster sugar
1 tsp baking powder
1/2 tsp bicarb soda
100g Milo
1 tsp vanilla extract
180g sour cream
170g unsalted butter, softened
2 large eggs

For the condensed milk icing
150g slightly salted butter (or unsalted + a pinch of salt)
300g icing sugar, sifted
5 tbsp sweetened condensed milk

Preheat oven to 180 degrees C. Fill cupcake tray with liners. If using a food processor, place flour, sugar, baking powder, bicarb, Milo, vanilla, sour cream, butter, sour cream and eggs in the food processor and pulse until the mixture is combined and smooth. If not using a food processor, sift flour, bicarb and baking powder in a bowl and set aside. Cream butter and sugar with an electric mixer in a large mixing bowl and then beat in eggs one at a time until combine. Add sour cream, vanilla and milo and beat until just combined. Add flour mixture and beat on low until just combined. Fill cupcake liners until 3/4 full and bake for approx 15-20 mins or a skewer inserted into the centre of a cupcake comes out clean. For the best texture, the cakes should be dark golden brown on top and firm to the touch and after cooling for 1 minute out of the oven. Cool on a wire rack. To make the icing, remove butter from the fridge 30 mins ahead of time. Beat butter until light and fluffy and then beat in icing sugar until combined. Add sweetened condensed milk and beat until combined. Pipe or spoon over the top of cupcakes when they are cooled and drizzle some extra condensed milk over the top. Finish with a sprinkle of Milo. Can be stored in an airtight container in the fridge overnight.

My colleague's sis-in-law had wanted some kind of purple theme, so I decided to go with purple frosting - but then it wouldn't be me if there weren't any last-minute disasters.


Guys, this stuff is nasty. I tasted a bit of this just before I was going to actually frost the cupcakes and nearly fainted. It tastes, basically, like sweet chemicals. There was no way I was going to use this, so I quickly whipped up a simple buttercream which, even though it wasn't purple, wouldn't at least make people gag from the taste of it. I was a bit worried at this point because the only other purple thing I was going to add to the cupcakes were little purple sparkles, but beggars can't be choosers. See what I mean about last-minute disasters? At least now I know never to buy this frosting again.



The smell of the batter while it's being made and while it's baking is awesome. Just makes your entire house smell like childhood and happiness and cartoons. I added edible gold dust to some Milo that I was going to sprinkle on top of the cupcakes and omg, so pretty! I'm such a sucker for sparkly things.

Oh, and that batter? It was supposed to yield 10-12 cupcakes. I got twenty-five. /shakes head


The result! I was so immensely proud of myself for this, because the majority of my bakes never ever come out goodlooking. I put a milo nugget on top, and sprinkled tiny edible gold hearts and purple sparkles over the whole thing and ugh, so pretty. I completely take back what I've said before about cupcakes not needing to be pretty. How could I have been so wrong?


Another picture taken by my friend the next day. First order, done! :D
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