Saturday, 15 May 2010



150g self raising flour
150g wholewheat self raising flour
55g almonds, ground
55g soft brown sugar
2 large eggs
finely grated rind and juice of an orange
175g cream cheese
60g good quality chocolate roughly chopped

Preheat the oven to 190 deg C/375f & prepare a cupcake tin with cases

Sift the two flours, into a bowl adding in the almonds and sugar.
In a separate bowl, mix the orange juice, rind, eggs and cream cheese until blended and then add this mixture slowly to the flour beating well.
Fold in the chocolate pieces.
Divide amongst the cupcake cases and bake for 20-25 minutes or until firm to the touch.


175g self-raising flour
2 tbsp cocoa powder
1 teaspoon Bicarbonate of Soda
150g caster sugar
2 tbsp golden syrup
2 medium size eggs - beaten
150 ml sunflower oil
150 ml milk

Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Sieve the flour, cocoa and Bicarbonate of Soda into a bowl.
Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well until smooth.
Spoon the mixture into the two tins and bake for 20-25 minutes until risen and springy to the touch.
Remove from oven, leave to cool before turning out onto a cooling

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