From this . . .
to this . . . .
in only 30 minutes
Wright’s cake mixes are widely available at Sainsbury’s and Morrison’s,
selected Co-op’s & Asda and Wright’s mail order
via www.wrightsf
lour.co.uk
Or freephone 0800 064 0100 why not join our free Home Baking Club
and receive a money off coupon and recipe booklet?
G.R. Wright & Sons Ltd
Ponders End Mills, Enfield EN3 4TG
www.wrightsflour.co.uk Home Baking Club
Freephone 0800 064 0100
Ingredients: Wright’s Chocolate Fudge Cake Mix Water
Vegetable Oil
Topping Dark Chocolate
(70% cocoa solids)
Chocolate Easter Egg Cupcakes Unsalted Butter (softened) Vanilla Extract
Icing Sugar 500g
200ml 60ml
200g
Decoration Chocolate Mini Eggs
( 1 packet) Grated White Chocolate
250g 250g 1 tsp
24-36 2 tbsp
Method Mix all the ingredients under “Cupcakes” to form a smooth batter, for 1-2 minutes.
Line a standard 12 hole muffin tray tin with muffin cases and divide the mixture between the muffin cases.
Bake in a preheated oven 180°C (360°F), Gas Mark 5 for 20-25 minutes until firm to the touch.
Allow to cool completely before decorating.
Melt the dark chocolate in a heatproof bowl over a pan of barely simmering water, stirring occasionally.
Allow to cool. Meanwhile in a large mixing bowl, beat the butter, icing sugar and vanilla extract together until smooth. Add the melted chocolate and beat until thick and creamy.
Pipe each cake with the chocolate icing and place 2-3 mini eggs on each as per illustration. Sprinkle on the grated white chocolate.
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