Oils
Rapeseed Oil
Chili Oil
Dressings
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Chili & Cumin
Easter Cupcakes
Looking for something fun to do with the children in the Easter holidays? These Easter cupcakes, are a great easy bake and fun to decorate. Brilliant for an afternoon treat with a cuppa or for when you’re simply craving chocolate!
Delicious chocolate muffins topped with indulgent chocolate buttercream and decorated with mini chocolate eggs – a true chocolate treat!
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthier and balanced diet. Simply click here to find your nearest stockist.
Ingredients
For the muffins…
250g self raising flour
1 teaspoon vanilla extract
175g caster sugar
1 large egg beaten
220ml milk
2 teaspoons baking powder
90ml Mellow Yellow Rapeseed Oil
2 tablespoons cocoa powder
150g chocolate chips (white, dark, milk or a mixture!)
For the topping…
50g good quality dark chocolate (minimum 70% cocoa solids)
100g butter softened
1 teaspoon vanilla extract
175g icing sugar
Milk, to loosen
2 chocolate flakes crumbled
Mini eggs
Method
Preheat oven to 200°C. Fill muffin tray with cases.
Weigh out the dry ingredients into a large bowl. Put all the liquid ingredients into a large jug or bowl. Pour the liquid ingredients into the dry ingredients and stir – do not over mix or it will be a lumpy but runny batter. Spoon into the muffin cases and cook for 20 minutes or until risen and springy. Cool on a wire wrack.
When cool make the butter icing. Melt the chocolate in a bowl, beat in the softened butter and add the icing sugar, and vanilla extract. Use a little milk to loosen the mixture if it is a bit stiff but don’t add too much otherwise it will be too runny. Top each muffin with a dessert spoon sized measure of icing, press into the crumbled flake and finish with three mini eggs.
