use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Chocolate, Banana and Tia Maria Cupcakes

Chocolate, Banana and Tia Maria Cupcakes

Chocolate, Banana and Tia Maria Cupcakes

  • Prep time
    30 minutes
  • Cooking time
    20 minutes
  • Servings
    12
  • Difficulty
    Easy

Ingredients

Cupcakes
  • 115g (4 oz) Stork with Butter
  • 115g (4 oz) caster sugar
  • 2 eggs, medium
  • 140g (5 oz) self-raising flour, sieved together with ½ teaspoon baking powder
  • 25g (1 oz) cocoa powder, blended with 1 tbsp hot water
  • ½ banana, mashed
  • 85g (3 oz) white chocolate
Icing
  • 55g (2 oz) Stork with Butter
  • 200g (7 oz) icing sugar, sieved
  • 25g (1 oz) cocoa powder
  • 1 tablespoon Tia Maria

      Instructions

      how_make
      1. Place all cake ingredients except for 25g (1 oz) white chocolate in a mixing bowl and beat with a wooden spoon until well mixed 1-2 minutes. Spoon mixture in 12 paper cases placed in a muffin tray.
      2. Bake in a preheated moderately hot oven 180ºC, 160ºC fan oven, Gas mark 4 on second shelf from top for 15 - 20 minutes until soft and springy to the touch.
      3. For the icing, place all ingredients together in a mixing bowl and beat together until smooth. Spread or pipe over the cakes and decorate with grated white chocolate.