Whether unsure on what to do/get your mum this Mother’s Day (or wanting to give something with a personal touch) or looking to crave a sweet tooth, this recipe will surely do it- thanks M&S!
Makes 12
Ingredients for the cake:
- 250g unsalted butter
- 250g caster sugar
- 4 eggs
- 150g gluten free flour
- 70g cocoa powder
- Pinch of salt
Ingredients for the icing:
- 180g unsalted butter
- 30g cocoa powder
- 150g icing sugar
- Fresh raspberries (x 12)
Cake Method:
- Heat the oven on 180c, 160c fan assisted or gas mark 4
- Cream the butter and sugar until white and fluffy
- Beat in the eggs one at a time
- Sieve in the flour, cocoa and salt and fold into the cream mixture
- Divide between 12 cupcake cases
- Bake in the oven for 15-20 minutes or until a skewer comes out clean
Icing Method:
- Sieve the cocoa and icing sugar into a large bowl
- Beat with softened butter until creamy
- Spoon evenly onto cupcakes when they’ve cooled
- Top with raspberries
Nutritional information, per portion: 460 calories (23%), Fat 33.3g (48%), Saturates 20.5g (103%), Sugars 29.2g (32%), Salt 0.0g (0%)
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