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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.
Chef Kevin Stone (Vegan Cafe, Green Britain Centre) has kindly let us in on a little secret recipe! Shhh!
Little treats for you and your family. Perfect for Autumn, great all year round.
Here's a twist on a classic British recipe. If you like bread and butter pudding, you'll adore this! We've baked this with Mr.Hugh's Vanilla Infused Baking Oil and covered it with sweet tasting raisins.