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Instructions |
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1. Preheat oven to 180°C/Gas 4. Line a cupcake tin
with 8 paper cake cases.
2. Place the eggs in a mixing bowl and add the
sweetener. Whisk until thick, pale and frothy -
the mixture should be thick enough to hold a trail
from the beaters. Sieve in the cocoa and drinking
chocolate, and fold in using a large metal spoon
using a figure-of-eight action.
3. Spoon in each cake case to fill and bake in the
oven for 10 minutes until firm. Allow to cool in
the tins – the mixture will sink on cooling.
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4. Meanwhile, make the cinnamon cream. Mix all the
ingredients together and chill until required.
5. Top each cupcake with a spoonful of cinnamon
cream (or pipe on using a piping bag) and two mini
eggs.
Tip- Once the cupcakes are topped with the
cinnamon cream, you can store them in the fridge
for up to 4 days. Simply put the eggs on top just
before serving.
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The cinnamon cream is a great standby topping for
cakes and fresh fruit, or just eaten on its own!
Once you’ve made it you can store it in a tub in the
fridge for up to four days (depending on the ‘use
by’ date on the fromage frais).
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Green- 5
Original- 5
Extra Easy- 5
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Originally Submitted
2/18/2013
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