Easter Recipe: Cupcakes with chocolate mini eggs and marshmallows

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These tasty little cakes are perfect for kids parties and afternoon tea...

Easter egg cupcakes
Instead of using butter filled with saturated fat this child-friendly recipe uses Mr Hugh's Rapeseed Oil, which is rich in Vitamin E, Omega 3, 6 and 9, and has the lowest saturated fat content of any culinary oil.

Saying that, once you've added the chocolate chips, marshmallows and mini eggs this recipe definitely leaves the realms of 'diet food'!

Mr Hugh's Easter Cupcakes

Ingredients:

140g light muscovado sugar
100g self-raising flour
50g cocoa powder
1 tsb baking powder
3 eggs
125ml Mr Hugh's Rapeseed Oil
3 tbsp milk
50g milk chocolate chips
30g pack mini marshmallows
A handful of Cadbury's mini eggs

For the icing:

250g butter, softened
1 teaspoon vanilla extract
600g icing sugar
2 tablespoons milk

Method:

Pre-heat the oven to 180C (160C fan or gas mark 4). Put the sugar, flour, cocoa and baking powder into a large bowl and mix.

Whisk together the eggs, Mr Hugh's Rapeseed Oil and milk in a separate bowl and then stir into the dry ingredients until well combined. Then stir in the milk chocolate chips.

Place cupcake cases into a 12-hole tin. Divide the mixture evenly between the cases and then bake for 20 mins until risen and cooked through.

Leave to cool for 5 mins then remove from the tin onto a baking tray to cool completely.

In a large bowl, cream together the butter and vanilla.

Blend in the sugar, a quarter at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy.

Carefully spoon the icing into a piping bag and swirl around the edge of the cupcakes to create a nest. Then pop a few mini eggs and marshmallows in the middle of the icing to fill the nest and serve.

For more recipe ideas visit www.mrhughs.co.uk/recipes.

What do you think? Leave a comment below to be in with a chance of winning a £100 goodie bag.

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