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Piccolo Tomatoes December 2018

Ingredients

  • 100g soft butter
  • 2 eggs
  • 3 tbsp milk
  • 75g soft brown sugar
  • 125g self raising flour
  • 25g cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract

Icing

  • 100g soft butter
  • 175g icing sugar
  • 20g cocoa powder
  • 2 to 3 tbsp milk
  • 80g plain chocolate , melted

To Decorate

  • Orange and brown M&Ms
  • 12 mini Reese peanut butter cupcakes
  • Candy corn sweets
  • Edible eyes

Method

  1. Preheat the oven to 160C Fan.
  2. Line a 12 hole muffin tin with muffin cases. Measure all of the cake ingredients into a bowl. Whisk together until ligh and fluffy. Spoon into the cases.
  3. Bake for 20 minutes until well risen and just firm in the middle .
  4. Leave to cool on a wire rack.
  5. Measure the icing together in a bowl. Whisk using an electric hand whisk . Spread over the cakes .
  6. Put one Reese cake upside down on the cake. Add the eyes  and one candy corn  for the beak.
  7. Make the feathers using candy corn and M&M’s.
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