- 180 g caster sugar
- 180 g softened butter or baking margarine
- 165 g self raising flour
- 15 g Cadbury Bournville Cocoa
- 3 medium eggs
- raspberry jam
- 250 ml double cream
- 1 packet Cadbury Dairy Milk Giant Buttons
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- PREP TIME 40 min
- COOK TIME 40 min
Beat the sugar and butter in a bowl with a mixer until soft and creamy.
Add the eggs one at a time and beat until fully mixed.
Sieve the flour and cocoa powder into the mixture and using a spoon fold in until fully mixed.
Spoon equal amounts into paper cupcake cases and bake in an oven preheated to 180oC/ Gas Mark 4 for about 25 minutes. Test with a small skewer to ensure fully baked.
When completely cool cut a small well in the top of each cake, put in a teaspoonful of raspberry jam and replace the small plug of cake.
Whip the double cream until stiff then, using a piping bag and a star nozzle, pipe a swirl of cream on each cup cake.
Decorate with a fresh raspberry and two Cadbury Giant Dairy Milk Giant Buttons.
% of your Guideline Daily Amount (GDA). To be enjoyed as part of a healthy, active lifestyle.
TYPICAL VALUES PER SERVING