vanilla cupcakes with choc-crackle hats

serves 24

Ingredients

400g self raising flour
150g margarine
400g caster sugar
4 eggs
50ml vanilla
250ml milk

Chocolate Crackles 

4 cups rice bubbles
1 cup icing sugar  
1 cup desiccated coconut  
250g copha, chopped  
3 Tbsp cocoa

Method

1. Preheat oven to 180C
2. Whisk together sugar and margarine
3. Stir in thoroughly eggs (one at a time)
4. Stir in half the flour
5. Stir in half the milk
6. Stir through remainder of flour
7. Stir through remainder of milk
8. Add all the vanilla
9. Scoop into prepared cupcake tins (use paper patty pan cases)
10. Bake for approximately 15minutes or until golden brown underneath
11. Remove from oven and allow to cool for about 10minutes before removing from from tray and then cool on rack for about another half hour (covered with tea towel

Chocolate Crackle Hats

1. In a large bowl, mix the rice bubbles, icing sugar, cocoa & coconut.
2. Slowly melt the copha in a saucepan over a low heat. Allow to cool slightly. 
3. Add to rice bubbles mixture, stirring until well combined.
4. Spoon mixture onto tray covered with baking paper and refrigerate until firm. 
5. Spoon a teaspoon of whipped cream atop cooled cupcake
6. Gently press a crackle hat on top of each