Camp­fire cup­cakes


Makes 12 Prep 10 mins Cook 20 mins

140g light mus­co­v­ado sugar 100g self-rais­ing flour 50g co­coa pow­der 1 tsp bak­ing pow­der 3 eggs 125ml vegetable oil 3 tbsp milk 50g milk choco­late chips or raisins 30g pack mini marsh­mal­lows

1 Heat oven to 180C/160C fan/gas 4. Tip the sugar, flour, co­coa and bak­ing pow­der into a bowl. Whisk to­gether the eggs, oil

and milk, then stir to­gether with the dry in­gre­di­ents un­til well com­bined. Add the milk choco­late chips (or raisins). Place cup­cake cases into a 12-hole bun tin. Di­vide the mix­ture be­tween the cases, then bake for 20 mins un­til risen and cooked through. You can now leave to cool and store for up to two days in an air­tight con­tainer.

2 Just be­fore serv­ing (ei­ther warm from the oven or cold), ar­range marsh­mal­lows over the tops of the cakes. Heat grill to medium and pop the cakes un­der it for 30 secs, watch­ing all the time, just un­til the marsh­mal­lows are lightly browned. Re­move and eat straight away.

PER CAKE 233 kcals, fat 14g, sat­u­rates 3g, carbs 25g, sug­ars 16g, fi­bre 1g, pro­tein 3g, salt 0.3g

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