CARE AND CLEANING
CCH
HOOCCOOLLA
ATTEE CCU
UPPCCA
AK
KEES
S
Makes 6
50g unsalted butte
r, at room temperatu
re
50g caster sugar
1 medium egg
25g self-raising flo
ur
25g cocoa powder
For the frosting
25g milk chocolate
50g mascarpone, at
room temperature
pecan nuts, to decor
ate
Method
1. In a bowl, cream
together the butter
and sugar until pa
le. Add the
egg and beat until
thoroughly combin
ed.
2. Sift the flour
and cocoa into the
bowl and fold into
the mixture
until almost smoot
h.
3. Line the cupca
ke holes with cake
cases and spoon
the mixture
equally between the
m. Bake for 8 to 10
minutes. When th
e cakes
are ready, turn them
out onto a wire rac
k to cool.
4. Whilst the ca
kes are cooling, b
egin to make the
frosting by
melting the chocola
te in a bowl over a
pan of gently simm
ering
water. Stir until th
e chocolate has melt
ed smoothly.
5. Remove the bow
l from the heat and
let the chocolate cool
. Whisk the
mascarpone into t
he cooled chocolate
until smooth. Sp
oon the
frosting onto the c
ooled cakes and de
corate each with a
halved
pecan nut.
CCIITTR
RU
US
S A
AN
NDD PPOOPPPPYY S
SEEEEDD M
MU
UFFFFIIN
NS
S
Makes 6
40g unsalted butte
r, at room temperatu
re
1 teaspoon each gra
ted lemon, lime and
orange zest
60g caster sugar
1 medium egg
120g self-raising f
lour, sifted
60ml milk
¾
teaspoon poppy seed
s
For the topping
marmalade, sieved
citrus zest, grated
Method
1. In a bowl, beat
together the butter, c
itrus zest, sugar, eg
g, flour and
milk with an electri
c mixer, until all th
e ingredients are co
mbined.
Continue to beat u
ntil the mixture tu
rns pale, then stir
in the
poppy seeds.
2. Line the cupca
ke holes with cake
cases and spoon
the mixture
equally between th
em. Bake for 8 to
10 minutes. Wh
en the
muffins are ready,
turn them out onto
a wire rack to cool.
3. Glaze the cooled
muffins with sieve
d marmalade and d
ecorate with
citrus zest.
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