Chocolate mallow cupcakes

Chocolate mallow cupcake
Chocolate mallow cupcakes (makes 12 muffin size cakes)
125g butter, softened
1/2 teaspoon vanilla extract
150g caster sugar
2 eggs
180g self raising flour
1 tablespoon Green & Blacks cocoa powder
80ml semi-skimmed milk
12 marshmallows
12 pieces of Green & Blacks dark chocolate

  1. Preheat oven to 160-180 deg C.
  2. Line muffin tray with paper cases.
  3. Beat flour, butter, eggs and cocoa powder in a bowl with an electric mixer until the mixture turns a pale colour.
  4. Place a chunk of chocolate and a marshmallow in each paper case, and then divide the mixture between the paper cases.
  5. Bake for 25-30 minutes.
  6. Place cakes on a wire rack to cool.

Decorating the cakes
  1. Fill piping bag with vanilla butter frosting and pipe in swirls on top of the cakes.
  2. Place fondant flowers on top.

Raspberry cupcakes

Raspberry and almond cupcake
Raspberry and almond cupcakes (makes 12 muffin size cakes)
125g butter, softened
2 eggs
150g caster sugar
1/2 teaspoon vanilla extract
90g dried raspberries
100g ground almonds
150g self raising flour
60ml milk

  1. Preheat oven to 160-180 deg C.
  2. Line muffin tray with paper cases.
  3. Beat flour, butter, milk and eggs in a bowl with an electric mixer until the mixture turns a pale colour.
  4. Stir in ground almonds and dried raspberries
  5. Divide mixture between cases.
  6. Bake for between 25-30 minutes.
  7. Place cakes on wire rack to cool.

Decorating the cakes
  1. Using pre-bought vanilla butter frosting, add a few drops of both blue and yellow food colouring to the butter cream and mix until you achieve the required colour.
  2. Fill piping bag with butter cream and pipe in swirls on top of the cakes.
  3. Place fondant flowers on top.
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