Walnut whip cupcakes – a recipe

With it being both Mother’s Day and my Mum’s birthday in quick succession last month, I decided to have a go at combing her favourite treat with a cupcake... as you do. They worked out pretty well and between the family we finished them off in just one day (a pretty impressive feat for the four of us), which usually means a cake has been a hit!

So just in case you haven't had enough Easter chocolate...

Makes 12 cupcakes

Ingredients
115g self-raising flour
½ tsp baking powder
115g butter, softened
115g caster sugar
1 tbsp coco powder
2 eggs
Walnuts
Mini marshmallows
Chocolate frosting

Method 
Pre-heat oven to 190C. Place 12 paper cases in a bun tin.

Sift together the flour and baking powder into a large bowl and then add the butter, sugar, coco powder and eggs. Beat the mixture until smooth – if it looks too dry add a few tablespoons of milk to give it a smooth consistency.

Divide between the paper cases and bake in oven for 15-20 minutes or until cooked through and well risen. Leave to cool.

At this point you should start making the chocolate frosting but I’ve yet to master chocolate frosting and only thought ‘oh hang on what about the frosting?’ mid-dash around Tesco on Saturday evening, so cheated and brought the Betty Crocker readymade stuff. Bad baker.

Once the cakes are cooled, cut a little hole out of the top of the cake and fill with a couple of mini marshmallows. Then ice over the top and decorate with a walnut.

Yummy.