Raisin and Fudge Cupcakes


Servings: 10-12
Preparation time: 15 minutes
Cooking time: 20 minutes

115g (4 oz) Flora Buttery
115g (4 oz) castor sugar
2 eggs, medium
115g (4 oz) self-raising flour
25g each raisins and chopped fudge

For the icing:
55g (2 oz) Flora Buttery
225g icing sugar, sieved
½ teaspoon vanilla essence or 1 tablespoon maple syrup
Chopped fudge, to decorate

Preheat oven to 180°C, 160°C fan, Gas mark 4.

Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2 – 3 minutes until well mixed. Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.

Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.

Mix icing ingredients together and then spread or pipe over the cakes. Decorate with chopped fudge.