“Kill the headlights and put it in neutral” has been my mantra for a while now.
I have been laid up with this flu and on a go slow for a solid week now. Regretting all the times I took for granted having use of both nostrils and glands that weren’t the size of eggs.
Speaking of eggs or really Cadbury Caramel eggs, I have a cupcake recipe I wanted to share with you! This is an adapted recipe from a friend so can’t take all credit. Anyone who has taken up new years resolutions or who just values health should look away- it’s perfect now that the shops are fully stocked again!
The Cadbury Caramel Chocolate Cupcake.
40g Bournville Cocoa Powder
3 medium free range eggs
175g unsalted, softened butter
165g golden caster sugar
115g self raising flour
1tsp baking powder
3 tbsp hot water
6 Caramel Chocolate eggs (Creme Eggs work just as well but are VERY sweet!)
Icing – 60g unsalted butter
3 tbsp milk
250g golden caster sugar
Preheat oven to 200* degrees
Line tin with muffin cases
Sieve the cocoa into mixing bowl and mix in hot water to create a paste.
Add remaining cake ingredients starting with sugar and butter and mix.
Divide into cases – starting with one spoonful each
Add caramel eggs into 6 cases making sure they are fully submerged in the mix
Bake for 10-12 mins and cool on wire rack!
Icing- melt butter and sift in cocoa powder and icing sugar
If too thick add milk until consistency pleases you
Decorate cupcakes once cool.
Add mini eggs to cupcakes without a hidden surprise!
Heat up for a few seconds in the microwave for full effect before serving!
Perfect with coffee on a rainy Sunday morning! Would love to know if you give these a try!
Playlist was on shuffle while baking, I love to cook and bake to music!
Audioslave- Like a Stone
Def tones – Passenger
Stone Temple Pilots- Vasoline
London Grammer- Hey Now
Jamie XX- Obvs
Alt-j – Taro
Crystal Waters- Gypsy Woman
Hope everyone has a fab weekend! Really looking forward to the Cloggers event coming up at the end of the month! Who else is going?
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