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140g light muscovado sugar
100g self-raising flour
50g cocoa powder
1 tsp baking powder
125ml Mr Hugh’s Oil (Buy Now)
3 tbsp milk
50g milk chocolate chips
30g pack mini marshmallows
For the icing:
250g butter, softened
1 teaspoon, vanilla extract
600g icing sugar
2 tablespoons milk
Pre-heat the oven to 180C (160C fan or gas mark 4).
Put the sugar, flour, cocoa and baking powder into a large bowl and mix.
Whisk together the eggs, your preferred Mr Hugh’s Oil and milk in a seperate bowl and then stir into the dry ingredients until well combined. Now stir in the milk chocolate chips.
Place the cupcake cases into a 12-hole tin.
Divide the mixture evenly between the cases and bake for 20 mins until risen and cooked through.
Leave to cool for 5 mins then remove from the tin onto a baking tray to cool completely.
In a large bowl, cream together the butter and vanilla. Blend in the sugar, a quarter at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy.
Carefully spoon the icing into a piping bag and swirl around the edge of the cupcakes to create a nest. Then pop a few mini eggs in the middle of the icing to fill the nest and serve.
These savoury brunch beauties can be made ahead of time and warmed up when you're ready to serve. Perfect for time saving over bank holiday weekends!
A healthier version of the Easter/Spring-time essential!
Try these raw, vegan and gluten-free sweet treats over Easter!