Raisin & Fudge Cupcakes
These delicious cupcakes are packed with raisins and chunks of fudge, and taste just great. They’re not hard to make either – so get the kids involved. Just make sure they don’t eat any of the leftover fudge, it’s meant for decoration!
Our raisin fudge cupcakes are packed with goodness and taste just great. They’re not hard to make either – so get the kids involved. Read more here.
Cooking Time
20 minutes
Prep Time15 minutes
Servings12 portions
- 115 g (4oz) Flora Buttery
- 115 g (4oz) caster sugar
- 2 eggs, medium
- 115 g (4oz) self-raising flour
- 25 g each raisins and chopped fudge
- -Icing-
- 55 g (2oz) Flora Buttery
- 225 g icing sugar, sieved
- 0.5 teaspoon vanilla essence or 1 tablespoon maple syrup
- chopped fudge, to decorate
- Preheat oven to 180°C, 160°C fan, Gas mark 4.
- Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2 – 3 minutes until well mixed.
- Place dessert spoons of the mixture in 10-12 paper cases or greased bun tins.
- Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
- Mix icing ingredients together and then spread or pipe over the cakes. Decorate with chopped fudge.
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