Kolwyntjies (korrewyntjies) – Cape Malay Cooking & Other Delights – Salwaa Smith
Nowadays kolwyntjies are better known as cupcakes, kolwyntjies were baked for special occasion topped with a spread of icing and topped with hundreds and thousands or eaten plain.
Shukran / tramekasie / thank you Grandma Soraya for the recipe 😉
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Creating memories, today my granddaughters helped me baked kolwyntjies!
100g softened butter
3 Tbsp cooking oil
1 cup sugar
3 large eggs
2 cups self-raising flour, sifted
1 tsp baking powder
3/4 cup warm milk
1 tsp vanilla essence
Using a large mixing bowl cream the butter, oil and sugar together. Mix in the eggs one at a time.
Fold in the self-raising flour, baking powder, milk and vanilla essence.
Pour the mixture into 24 cupcake cases or into 2 well-greased (grease with butter and dust with flour) muffin tins.
Bake in a preheated oven at 180 degrees Celsius for 15 – 20 minutes.
Cool on a wire rack completely before decorating.
1 ¼ cup icing sugar
2 Tbsp butter
3 tsp hot water
Food colouring as desired
Mix all the ingredients together. Divide into small bowls and add the food colouring. Spread a spoonful over the cakes, sprinkle with hundreds and thousands and top with a sweet, chocolate or candy.
© Cape Malay Cooking & Other Delights
Posted on 20/08/2015, in Cakes and tagged Cakes, cape malay cooking, Cape Malay Cooking & Other Delights, Cape Malay Recipes, Cupcakes, Easy, kolwyntjies, korrewyntjies, salwaa smith. Bookmark the permalink. Leave a comment.
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