This is a recipe I wrote for Easter in 2018. I have re-read the post and it seems sunnily optimistic, somehow a little out of tune with these times of confinement now and frustration for all. So I will not say much more except that these hyper-chocolatey cup cakes are delicious and can take the place of any missing Easter eggs. Being eggless means if your cupboard is running bare no matter. You can still bake.
Eggless Chocolate and Raisin Cupcakes makes 10
Mix in a medium sized saucepan, 200ml water, 75g raisins, 125g butter, 100g caster sugar, 1 tsp cinnamon, 4 tsp cocoa, and a pinch of salt. Bring to a boil, stirring, then simmer for 5 minutes before leaving it to cool. Dissolve 1/2 tsp bi-carbonate of soda in 2 tbs boiling water then pour into the chocolate. Measure out in a separate bowl 150g plain flour and 70g choc chips. N
ow stir the two parts together and spoon into cup cake papers in a muffin tin.
Make a crumble by mixing together 2tbs brown sugar, 2tbs chopped hazelnuts, 1 tsp cocoa, 1/2 tsp cinnamon and 1tbs melted butter. Sprinkle on top of cupcakes and bake at 180C for 30 minutes. Try to let them cool before eating!