The perfect baked treat for summer
(3 votes)
Cook: 1 Hour 20 Mins
Serves: 12
Nutritional Information
Each 82g serving contains
Energy
1197kj
286kcal
1197kj
286kcal
14%
Fat
18.9g
18.9g
High
27%
27%
Saturates
9.5g
9.5g
High
48%
48%
Sugars
16.1g
16.1g
Med
18%
18%
Salt
0.30g
0.30g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
1460kj/349kcal
Typical energy values per 100g:
1460kj/349kcal
Ingredients
50g dark chocolate
115g Stork Spread
115g caster sugar
2 medium eggs
140g self raising flour
1 heaped tsp cocoa powder
Method
1
Preheat the oven to 200°C, 180°C fan oven, Gas mark 6. Line the muffin tin with paper cases or grease it. Break the chocolate into pieces and melt in a bowl over hot water.
2
Beat Stork and sugar until light and fluffy. Beat in the eggs one at a time and fold in flour with the cocoa powder and melted chocolate.
3
Spoon the batter into the prepared cases and bake in the preheated oven for approximately 18-20 minutes. Check the cakes are done by inserting a skewer into the middle. If it comes out clean, it is done. Allow cupcakes to cool completely.
4
Meanwhile, for the Ladybugs, halve and dry the strawberries with kitchen roll.
5
Use a cocktail stick to draw a line of chocolate down the centre of the berry and dot with chocolate spots. Add a blob of chocolate at the small end of the berry for the head. Set aside and allow the chocolate to set.
6
Whip the Elmlea and the vanilla with a mixer until stiff. Spread or pipe onto the cupcakes and top each with a Ladybug berry before serving.