Kick-start the Easter weekend with these cute sweet treats
recipes CASSIE BEST & HELENA BUSIAKIEWICZ photographsLIAM DESBOIS & JONATHAN GREGSON
Mini malt chocolate cupcakes
MAKES 24 PREP 20 mins
plus cooling COOK 15 mins EASY V
125g self-raising flour 70g cocoa powder
1/4 tsp bicarbonate of soda
1 tbsp malt drinking powder
125g caster sugar
60ml vegetable oil
2 eggs, beaten
1 tsp vanilla extract
75ml full-fat natural yogurt
75ml milk
For the icing and decoration
150g butter, softened
1 ½ tbsp malt drinking powder
200g icing sugar
1 ½ tbsp milk
yellow food colouring gel (optional)
12 Maltesers Mini Bunnies and
12 Maltesers, to decorate
1Heat the oven to 170C/150C fan/gas 3 and line a 24-hole mini muffin tin with mini paper cases. Sift the flour, cocoa powder, bicarb and malt powder into a large bowl, then stir in the sugar and 1/4tsp salt.
2Whisk the oil, eggs, vanilla, yogurt and milk together in a jug. Pour the wet ingredients into the dry, and whisk until you have a smooth batter. Scoop 1 tbsp batter into each paper case, dividing any leftover mixture between them evenly.
3Bake for 12-14 mins until risen and a skewer inserted into the centre of one cupcake comes out clean. If any wet batter remains, bake for 3 mins more, then check again. Leave to cool in the tin for 10 mins, then transfer to a wire rack and leave to cool completely.
4To make the icing, tip the butter, malt powder and half the icing sugar in a bowl, and beat using a electric whisk until light and fluffy. Add the milk and remaining icing sugar, and beat again to combine. If you like, colour the icing pale yellow with a drop of food colouring.
5When the cupcakes have cooled, spoon the icing into a piping bag fitted with a large star nozzle. Pipe a single blob of icing over the top of each cupcake by holding the nozzle vertically above the cake, squeezing gently, then quickly pulling the nozzle away. Decorate with Maltesers Mini Bunnies or Maltesers, putting one on each cupcake. Will keep in an airtight container for three days.
PER SERVING 229 kcals • fat 12g • saturates 6g • carbs 26g • sugars 21g • fibre 1g • protein 3g • salt 0.3g
Golden syrup cinnamon wreath
MAKES 12 biscuits PREP 15 mins plus 1 hr chilling and cooling COOK 15 mins EASY V ❄
50g unsalted butter
40g golden syrup
85g light brown soft sugar
1 egg, beaten
1 tsp bicarbonate of soda
2 tsp ground cinnam
