Are you a Fruit and Nut Case?
Apparently everyone is a Fruit and Nut case. At least according to that Cadbury's Fruit and Nut advert
I can't decide if my favourite bit is when the hunky, chunky almond get electrocuted bouncing off the stapler (hunky chunky maybe, but also bit of a muppet. Almonds and desk lamps do not mix, children). Or is my favourite bit the brilliantly dodgy dancing at the end from the office guy? It brings to mind an inebriated wedding guest forced to perform funky moves to the macarena.
And by the end of the advert you expect the startled guy and the seductive Fruit and Nut Bar to be strolling, hand in hand into the sunset, off to make baby fruit and nut chocolates.
If this song doesn't stick in your head and you find yourself humming it over and over for the next 48 hours straight please see me after class.
Chocolate Fruit and Nut Case Cupcakes
Makes approximately 6 cupcakes
55g dark chocolate, coarsely grated
55g butter, softened
80g caster sugar
2 large eggs
55g ground almonds
80g self raising flour, sifted
For the icing:
45g plain chocolate, melted
170g unsalted butter
150g icing sugar, sifted
1 tbsp cocoa powder
60ml double cream
1 bar of Cadbury's Fruit and Nut
1. To get your raisins plump and juicy, as the advert goes, place them in a small bowl and cover with just boiled water. Set aside
2. Cream the butter and sugar together for a few minutes until nice and fluffy. Gently beat the egg yolks together with a fork and add to the mixture, a spoonful at a time, beating well after each addition
3. Fold in the almonds, chocolate and milk. Drain the raisins and pat dry with a piece of kitchen roll, fold in to the rest of the mixture
4. In a separate bowl whisk the egg whites until they resemble nice soft peaks and then fold gently into the mixture
5. Fold in the flour. Divide the mixture between six cupcake cases and place in the oven to bake for 15-20 minutes or until the centres spring back when gently touched. Allow to cool
6. To make the chocolate icing: beat the butter, icing sugar and cocoa powder together until smoothly blended. Stir in the melted chocolate and mix in the cream. Beat the entire mixture for a further minute or two until the icing is smooth, glossy and creamy. Pipe or spoon on the top of each cupcake and decorate with a chunk of Fruit and Nut Chocolate
- I bought a massive, size-of-my-head bar of Cadbury's Fruit and Nut to eat while making these cupcakes - it helped with the creative process of baking these
- The cake recipe is based upon Delia's Chocolate and Almond cupcakes, which can be found right here. The recipe can be easily doubled.
- The cupcakes can be frozen, uniced