Campfire Cupcake Recipe - Perfect little treat for Father's Day!

We just had to share this recipe as it brought back so many amazing memories of huddling round a bonfire toasting marshmallows! These bite sized cakes make a perfect 'little something' for Dad's this Father's Day, especially if he fancies himself as a bit of an outdoors type!

Campfire cupcakes complete with scrummy toasted marshmallows! Oh the memories!

Here's what you'll need-

140g light muscovado sugar
100 self-raising flour
1 tsp baking powder
50g cocoa powder
3 eggs
125ml vegatable oil
3 tbsp milk
30g milk chocolate chips
Pack of mini marshmallows

12 bun baking tray
12 bun cases!

1. Heat oven to 180C/160C fan/gas 4. Tip the sugar, flour, cocoa and baking powder into a large bowl. Whisk together the eggs, vegetable oil and milk, then stir together with the dry ingredients until well combined. Add the milk chocolate chips. Place cupcake cases into a 12-hole bun tin. Divide the mixture between the cases, then bake for 20 mins until risen and cooked through. You can now leave to cool and store for up to 2 days in an airtight container.
2. Just before serving (either warm from the oven or cold), arrange marshmallows over the tops of the cakes. Heat grill to medium and pop the cakes under it for 30 secs, watching all the time, just until the marshmallows are lightly browned. Remove and eat straight away (as if you could wait!)

The Ultimate Vanilla Cupcake- Perfect ideas for Mother's Day

If you want to show your mum a bit of love this March 10^th, but are a bit strapped for cash, why not get your chef hat on and bake her some beautiful, scrummy cupcakes?!

We found a great recipe for ‘The Ultimate Vanilla Cupcake’ on thefrostedcupcakes.blogspot.co.uk

Ingredients:

1 cup granulated sugar

1 vanilla bean

1 3/4 cups cake flour, not self-rising

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup unsalted butter, room temperature

 2 large eggs, room temperature

1/3 cup full-fat sour cream

1/4 cup vegetable oil

1 tablespoon pure (not imitation) vanilla extract

2/3 cup whole milk

Working by cups is so much easier than weighing everything exactly (and means less washing up at the end!)

Combine everything in a bowl and mix until you get a runny kind of batter, then fill cupcake cases half full with the mixture.

Bake for about 15 minutes on a medium heat, and check on them- they are done when a toothpick comes out of a cake without batter stuck to it. (That can be your tester one- chef’s privileges!)

Make sure they are a nice golden brown on top too.

Pop them out onto a cooling rack, and after a few minutes you can frost and decorate to your heart’s content, try a pink butter icing and edible pearls and flowers for a cake that will look almost too good to eat!

To compliment your delicious cakes perfectly, how about our Polaroid Vintage Letter Tile ‘Yummy Mummy’ Card ?! A beautiful floral card that any mother would love! It can even be personalised at EllieEllie HQ and be sent straight to the recipient. (oooh we’re so good to you!)  

Find it here.