- 90g Stork tub
- 165g caster sugar
- 2 eggs, large
- 200g plain flour
- ½ tsp bicarbonate of soda
- 2 tbsps cocoa powder
- 120ml milk (semi skimmed)
- 1 tbsp lemon juice
- a little gel paste colouring
- 50g Stork tub
- 150g icing sugar
- 50g cream cheese
- 12 glace cherries
- 12 mini marshmallows and 24 small chocolate balls or chip
- Strawberry laces
Step 1
Line a cupcake tin with 12 cupcake liners.Step 2
Combine the milk and lemon juice in a bowl and set to one side.Step 3
In a large bowl beat together the Stork and caster sugar until well combined.Step 4
Add the eggs, flour, bicarbonate of soda and cocoa powder and beat well.Step 5
Add the milk/lemon juice mixture and stir until the consistency is even.Step 6
Using red food colour paste colour the cake batter red.Step 7
Divide the mixture between the cupcake case and bake in the oven (180c/160c (fan)/Gas Mark 4) at 4 for 20-25 minutes until well risen and springy to the touch.Step 8
Transfer to a wire rack and allow to cool completely.Step 9
To make the frosting beat together the Stork and icing sugar. Once well combined add the cream cheese and beat again until just combined.Step 10
Spread the frosting onto the tops of the cooled cakes to cover.Step 11
Cut each of the mini marshmallows in half to create the eyes, press a small chocolate ball or chocolate chip to the cut edge of the marshmallow – it’s sticky and will hold it in place.Step 12
Add a glace cherry nose to the centre of each cake, a short length of strawberry laces for the mouth and two marshmallow eyes.Step 13
Recipe serves 12
- Temperature: Oven (180c/160c (fan)/Gas Mark 4) oC
- Baking time: 25 min
- Serves: 12
Nutritional Information per serving
- Each serving contains:Percentage per serving*
- Energy1283 kJ/ 305 kcal15 %*
- Fat12,3 g18 %*
- Saturates4,2 g21 %*
- Sugars32,5 g36 %*
- Salt0,6 g10 %*
*% of Reference Intake of an average adult (8400kJ/2000kcal)
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