Gooey butterscotch Easter cupcake recipe!

Ingredients you will need:

Ingredients for the cupcakes:

·      100g/ 4oz butterscotch sweets

·      225g/8oz/2cups plain flour

·      90g/3 ½oz/ ½ cup golden caster sugar

·      10ml/2tsp baking powder

·      1 egg, beaten

·      150ml/ ¼ pint/ 2/3 cup milk

·      50ml/ 2fl oz/ ¼ cup melted butter

·      75g/ 3oz/ ¾ cup chopped hazelnuts

For the topping:

75g/ 3oz/ 6tbsp softened butter

170g/ 6oz/ 1 ½ cups icing sugar

A few drops of vanilla extract

3 Cadbury’s flakes

3 mini packets of Cadbury’s mini eggs

Instructions:

• ·      Preheat the oven to 200°C/ 400°F/ Gas 6

• ·      Arrange 12 muffin cases in a muffin tin

•     Sift together the flour, sugar and baking powder into a bowl

• ·      Cut the sweets into small chunks and add to the dry mixture

• ·      Whisk together the egg, milk and melted butter in a separate bowl

• ·      Mix together with the dry ingredients

• ·      Add the chopped hazelnuts to the mixture

• ·      Place into the muffin cases, filling them half way

• ·      Bake for 20 minutes

• ·      For the icing place the softened butter, icing sugar and vanilla extract in a bowl and whisk together until combined.

• ·      Place the icing on the cakes when cold and decorate!

Here is a printable recipe:

They are soooooooooo yummy!

Have a lovely easter
thanks for reading
Katherine
xxx