Name Chocolate and Nut Cup Cakes


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For the cakes:
* 3 1/2 oz (90g) self raising flour
* 1/2 oz (15g) cocoa, sieved
* 2oz (50g) soft margarine
* 2oz (50g) soft brown sugar
* 1oz (25g) chopped walnuts
* 1 egg
* 3 tablespoons milk

For the topping:
* 1 1/2 oz (40g) butter
* 1oz (25g) cocoa, sieved
* 4oz (100g) icing sugar, sieved
* 1 tablespoon milk

1. Measure all the ingredients for the cakes into a bowl and gently stir together until thoroughly blended. Line a microproof muffin dish with paper cases, or use double thickness paper cases and spoon a teaspoon of the mixture into each. Arrange in a circle on 1 large microproof plate. Cook on full power for 2 minutes. Lift out of the muffin dish, or off the plate, and allow to cool on a wire rack. Repeat with the remaining mixture.
2. For the icing, measure the butter into a bowl and heat on full power for 1 minute. Stir in the cocoa and cook for a further 1 minute, then remove from the microwave and stir in the icing sugar and milk. Beat until smooth. Allow to cool and, when just beginning to set, spoon a little over each cup cake and level out evenly. Allow to set completely before serving.

Power Level: Full
Cooking Time: 6 Minutes
Makes: about 12

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