Double Chocolate Muffins

Ingredients

50g Plain Dark Chocolate Chips

50g Unsalted Butter

2 Eggs

75g Caster Sugar

75g Self-Raising Flour

25g Cocoa Powder

30g White Chocolate Chips.

Pre heat the oven to 180oC. In a pan melt the plain chocolate chips and butter together. In another bowl whisk the eggs until light and fluffy. Add caster sugar, cocoa and flour to the eggs and then add the melted butter mix. Once it is all mixed together thoroughly add the white chocolate chips. Spoon into muffin cases and then bake for 12-15 minutes or until springy to touch and a skewer can be inserted and come out clean.

Raspberry and Rose Water Cupcakes

Ingredients

4oz Self Raising Flour

4oz Caster Sugar

4oz Butter or Margarine

2 Eggs

3tsp Rose Water

For the Icing

520g Icing Sugar

100g Raspberries

125g Unsalted Butter

1tsp Vanilla Extract

Pre heat the oven to 180oC, Whisk butter and sugar together until light and creamy. Whisk one egg at a time into this mixture then sieve the flour in and add the rose water mix together well and spoon into cupcake cases. Bake for 18 minutes.

Once cooked allow to cool thoroughly.

Whisk raspberries and butter together and then add icing sugar about 100g at a time until all combined, add the vanilla then put into a piping bag. Pipe onto the cool cakes and then top with raspberries or any other decoration you might have.

Mars Bar Buns

Ingredients

200g Mars Bars

50g Butter

100g Rice Krispies

60g Milk Chocolate (optional)

Cut up the mars bars into smaller chunks and melt in a bowl with the butter over a pan of hot water. Once melted add the rice krispies and mix thoroughly. Place in cases or on a flat tray to cut into squares. Melt the chocolate in a bowl over a pan of hot water and drizzle over  the top.

Each bun is aprox 160 calories. 

White chocolate, Vanilla and Coconut Cake Pops

Ingredients

4oz Caster Sugar

4oz Butter or margarine

4oz Self Raising Flour

2 Eggs

2tsp Vanilla Extract

100ml Condensed Milk

100g White Chocolate

To Decorate

300g White Chocolate

75-100g Desiccated Coconut

Pre-heat the oven to 180oC and cream the sugar and butter together with an electric whisk until light and fluffy. Whisk one egg at a time into this then sift in the flour add the vanilla extract and mix well. Place in a greased cake tin and bake for 25 mins or until the cake is springy to touch and a skewer can be inserted into the cake and come out clean. Allow to cool once cooked.

Place the cooled cake into a food processor and turn to crumbs. In a bowl over a pan of hot water melt the chocolate and condensed milk together once melted add to the crumbs in the food processor. Mix it all together well then take spoonfuls of the mixture and roll into balls (about the same size as a ping pong ball) then place them in the fridge for about an hour to firm up.

Once firm melt the remaining chocolate then let it sit for a couple minutes to cool slightly so its not to runny. The balls may need some reshaping once they come out of the fridge so just give them a role around to get a round shape again. Dip the balls into the chocolate then roll in the coconut. Put back in the fridge to set then insert the stick and there you have it! yummy cake pops.