Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 340+ of our top selling titles.
plus Unlimited access to 29000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at €10,99 per month, unless cancelled.
Upgrade for €1.09
Then just €10,99 / month. Cancel anytime.
Learn more
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
IT
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Leggi ovunque Read anywhere
Modalità di pagamento Pocketmags Payment Types
Trusted site
A Pocketmags si ottiene
Fatturazione sicura
Ultime offerte
Web & App Reader
Regali
Loyalty Points

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!

READ MORE
Purchase options below
Find the complete article and many more in this issue of Baking Heaven - FebMar 2019
If you own the issue, Login to read the full article now.
Single Digital Issue
FebMar 2019
€5,49
This issue and other back issues are not included in a new Baking Heaven subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only € 3,42 per issue
SAVE
51%
€40,99
Monthly Digital Subscription
Only € 5,49 per issue
SAVE
21%
€5,49

View Issues

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...