Raisin and fudge cup cakes

Raisin and fudge cup cakes


  1. Preheat oven to 180°C, 160°C fan, Gas mark 4.
  2. Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2 – 3 minutes until well mixed. Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.
  3. Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
  4. Mix icing ingredients together and then spread or pipe over the cakes. Decorate with chopped fudge.

Recipe from Flora Buttery.

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An easy peasy school holiday break bake to try with the grandchildren


115g (4 oz) Flora Buttery
115g (4 oz) castor sugar
2 eggs, medium
115g (4 oz) self-raising flour
25g each raisins and chopped fudge
55g (2 oz) Flora Buttery
225g icing sugar, sieved
½ teaspoon vanilla essence or 1 tablespoon maple syrup
Chopped fudge, to decorate


Time: 15 minutes
Serves: 10-12
Nutrition: n/a