Mmm mmm

It's Creative Director Lee's birthday today, so we treated him to some home-made fairy cakes. As you can see they went down very well indeed.

Snow-capped chocolate + raspberry cup cakes:

Ingredients
200g self-raising flour
2 tsp baking powder
200g unsalted butter , softened
4 eggs
200g caster sugar
3 tbsp milk
2 tbsp cocoa powder
zest of 1 medium orange
150g punnet raspberries, lightly crushed

For the icing:
1 egg white
4 tbsp orange juice
175g icing sugar
Fruit jellies, hundreds and thousands or whatever you can find, to decorate

Method
Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases. Tip the first 8 ingredients into a large bowl and beat with electric whisk until smooth. Fold the crushed raspberries through the batter.

Divide the batter between the cases (they should be about half full) and bake for 20-25 mins or until golden and just firm.

Remove the cupcakes from the oven and allow to cool a little.

To make the icing, put the egg white and orange juice into a heatproof bowl, sift in the icing sugar, then set over a pan of simmering water. Using an electric hand whisk, whisk the icing for 7 mins until it is glossy and stands in soft peaks. Remove from the heat, then whisk for a further 2 mins until it is slightly cooled.

Spoon the icing onto the cakes, swirling it with a knife, then decorate with anything you can find. Leave to set then EAT!

Recipe cobbled together using two from from BBC Good Food