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51
50. & 51.
AD hec /M & S Recipe - approval
Recipe & photo courtesy of M&S
12
Cakes
Ingredients:
- 250
gm Unsalted butter
- 250
gm Caster sugar
- 4
Free Range Eggs
- 150
gm Gluten free flour
- 70
gm Cocoa
- 180
gm Unsalted Butter
- 30
gm Cocoa
- 150
gm Icing Sugar
Method:
1.
Cream the 250gm butter with the 250gm of sugar until white & fluffy
2.
Beat in the eggs one at a time
3.
In a mixing bowl sieve together the flour with the 70gm cocoa and the salt,
gradually fold this into the cream mixture.
4.
Divide this mix between 12 paper cases & bake in a pre heated oven at 180oc
for around 15-20 minutes or until a skewer comes out clean.
To make the icing, sieve the cocoa with the icing sugar and beat this into the
softened butter until creamy. Now spoon this evenly onto the cup cakes when they
are cool. Decorate with a fresh raspberry.