P9: EASTER MAPLE CUPCAKES
P9: HOT CROSS CHOCOLATE MUFFINS
P10: MAPLE & CINNAMON EASTER BUNNY BRIOCHE
P11: CREME EGG COOKIE CUPS
P12: EASTER NEST CUPCAKES
P13: STRAWBERRY & RASPBERRY COTTON TAIL CUPCAKES
P13: BUNNY DODGERS
P14: CHOCOLATE RASPBERRY RIPPLE EASTER CAKE
P14: RASPBERRY SIMNEL CAKE
P15: HOT CROSS BUN ROSETTE WITH GINGER GLAZE
P16: MINI CHOCOLATE EGG MILLIONAIRE SHORTBREAD
P16: GINGER HOT CROSS BUN TRIFLE
By Maple from Canada (www.maplefromcanada.co.uk)
Easter maple cupcakes
SERVES 12
For the cupcakes
150g self-raising flour
50g
cocoa
powder
200g
maple
sugar
100g
unsalted
butter,
softened
1
large
free-range
egg
100ml
whole
milk
½tsp
vanilla
extract
For the topping
200g cream cheese, softened
100g butter, softened
½tsp pure vanilla extract
50ml pure maple syrup (preferably amber syrup for its rich taste)
Mini Eggs, for optional decoration
1 Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole muffin tin with muffin cases. Combine the flour, cocoa powder and a pinch of salt in a large bowl.
2 In another large bowl, use an electric hand mixer to beat together the maple sugar and butter until pale and fluffy. In a jug, whisk together the egg, milk and vanilla.
3 Add half the flour and half the milk/egg mixture to the creamed butter and maple sugar, then beat together. Add the rest of the flour and milk/egg mixtures and beat again to make a smooth batter.
4 Divide the batter between the muffin cases, then bake for 20 minutes or until risen and a toothpick or skewer inserted into a cake comes out clean. Remove from the oven and leave to cool in the tin for a couple of minutes, then remove to a rack to cool completely.
5 Beat together the cream cheese and butter in a bowl until light and fluffy. Then add the vanilla and maple syrup.
6 Pipe the buttercream on top of each cupcake, then decorate with Mini Eggs.
Hot cross chocolate muffins
By Bonne Maman UK (www.bonnemaman.co.uk)
MAKES 6-8 DEEP MUFFINS
145g
mixed
dried
fruit
Grated
zest
and
juice
of
1
large
orange
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March 2023
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