Name: Button ups
Cook time: 60 min
Total time: 60 min
Ingredients: 1 cup (250ml) vegetable oil; 1 1/3 cup (300g) firmly packed light brown sugar; 3 eggs; 3 cup carrot, firmly packed, coarsely grated; 1 cup (110g) walnuts, coarsely chopped; 2 1/2 cup (375g) self-raising flour; 1/2 teaspoon bicarbonate of soda (baking soda); 2 teaspoon mixed spice; 1/3 cup (110g) apricot jam, warmed, strained; 250 gram (8 ounces) ready-made white icing; yellow food colouring; 8 centimetre (3 inch) round cutter; 6 centimetre (2¼ inch) round cutter; 72 mini mints

Ingredients

1 cup (250ml) vegetable oil

1 1/3 cup (300g) firmly packed light brown sugar

3 eggs

3 cup carrot, firmly packed, coarsely grated

1 cup (110g) walnuts, coarsely chopped

2 1/2 cup (375g) self-raising flour

1/2 teaspoon bicarbonate of soda (baking soda)

2 teaspoon mixed spice

1/3 cup (110g) apricot jam, warmed, strained

250 gram (8 ounces) ready-made white icing

yellow food colouring

8 centimetre (3 inch) round cutter

6 centimetre (2¼ inch) round cutter

72 mini mints

Method

1.Preheat oven to 180°C (160°C fan forced). Line 18 holes of two 12-hole (⅓-cup/80ml) muffin pans with paper cases.

2.Beat oil, sugar and eggs in small bowl with electric mixer until thick. Transfer mixture to large bowl, stir in carrot, nuts, then sifted dry ingredients.

3.Drop ¼ cups of mixture into paper cases. Bake about 30 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.

4.Brush cold cakes with a little jam.

5.Tint ready-made icing pale yellow. Roll icing between sheets of baking (parchment) paper until 5mm (¼ inch) thick. Using cutter, cut 18 x 8cm rounds from the icing; position rounds on cakes. Use the blunt edge of 6cm round cutter to mark the edge of the buttons. Position mini mints to make button holes.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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