Kolwyntjies (korrewyntjies) – Cape Malay Cooking & Other Delights – Salwaa Smith

Kolwyntjies (korrewyntjies, cupcakes)

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!

Maryam & Thanaa
May Allah bless them always, Ameen

Makes 24

Ingredients:

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

Method:

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.

Kolwyntjies

Frosting:

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.

Kolwyntjies nowadays known as Cupcakes 🙂

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