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CUPCAKE HEAVEN

Mini bakes, maximum indulgence!

WE LOVE… MINT CHOC CUPCAKES POLENTA CAKES SQUIDGY MINI LOAVES

For the lemon meringue muffins

Raspberry and cinnamon muins

By British Lion Eggs (www.eggrecipes.co.uk)

SERVES 12

275g (10oz) plain flour

4 tsp baking powder

A pinch of salt

1 tsp ground cinnamon

100g (3½oz) butter, melted

2 large British Lion eggs, beaten

100g (3½oz) caster sugar

175ml (6floz) milk

225g (8oz) frozen raspberries, thawed

1 Preheat the oven to 190°C/Gas Mark 5. Line a 12-hole muffin tray with paper cupcake cases.

2 Sift the flour, baking powder, salt and cinnamon into a large bowl and make a well in the centre. Beat the butter, eggs, sugar and milk together. Pour the milk mix into the dry ingredients with the raspberries and lightly mix together – do not over mix.

3 Divide the mixture between the muffin cases and bake for 30-35 minutes, or until golden and risen. Cool in the tin for 5 minutes. Serve warm or cold.

Simple to make!

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About Baking Heaven

Get your bake on for Easter! This issue of Baking Heaven is chock full of indulgent treats that are perfect for transforming your stash of Easter chocolates into wow-factor bakes, plus we've whipped up over 20 indulgent chocolatey recipes you will love in your bonus Chocolate mini magazine! Find out step-by-step how to make a zingy lemon sherbet meringue pie, follow our masterclass to making a dreamy chocolate cream pie and get our top five simple tips for decorating a cake inside...