Ingredients you will need:
Ingredients for the cupcakes:
·
100g/ 4oz butterscotch sweets
·
225g/8oz/2cups plain flour
·
90g/3 ½oz/ ½ cup golden caster sugar
·
10ml/2tsp baking powder
·
1 egg, beaten
·
150ml/ ¼ pint/ 2/3 cup milk
·
50ml/ 2fl oz/ ¼ cup melted butter
·
75g/ 3oz/ ¾ cup chopped hazelnuts
For the topping:
75g/ 3oz/ 6tbsp softened butter
170g/ 6oz/ 1 ½ cups icing sugar
A few drops of vanilla extract
3 Cadbury’s flakes
3 mini packets of Cadbury’s mini eggs
Instructions:
- ·
Preheat the oven to 200°C/ 400°F/ Gas 6
- ·
Arrange 12 muffin cases in a muffin tin
- Sift together the flour, sugar and baking powder into a bowl
- ·
Cut the sweets into small chunks and add to the dry mixture
- ·
Whisk together the egg, milk and melted butter in a separate bowl
- ·
Mix together with the dry ingredients
- ·
Add the chopped hazelnuts to the mixture
- ·
Place into the muffin cases, filling them half way
- ·
For the icing place the softened butter, icing sugar and vanilla extract
in a bowl and whisk together until combined.
- ·
Place the icing on the cakes when cold and decorate!
Here is a printable recipe:
They are soooooooooo yummy!
Have a lovely easter
thanks for reading
Katherine
xxx
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