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Jelly Beans Cakes

by notsomousybrown

The smell of freshly baked cakes is a regular occurrence in our household thanks to my mum. She’s always baking cakes as it’s something she loves to do, so it was inevitable that, at some point, I was going to pick up the cake making skill. I must admit, I am nowhere near as good as her, but I love this recipe that we both use as it’s quick, easy and produces yummy cakes every time.

We use unrefined golden caster sugar and wholemeal flour to make the cakes, as both ingredients are not only a slightly healthier option but also give the cakes a texture which is a combination of a cupcake and a muffin (soft in the middle with a crunchier top). I made these cakes a few weeks ago for my birthday, so I jazzed them up with white buttercream icing and colourful jelly beans, perfect for any celebration or even as a gift for someone. If you fancy a go at making these jelly beans cakes, check out the recipe below!

What you’ll need (makes 12 cakes):

  • 125g butter or margarine (softened at room temperature)
  • 125g unrefined golden caster sugar
  • 2 free range eggs
  • 125g wholemeal self-raising flour
  • 2 1/2 tbsps cocoa powder
  • 2 tbsps milk

To decorate:

  • 115g softened butter
  • 150g icing sugar
  • 1-2 tbsps milk
  • 1 packet of jelly beans

What to do:

  1. Preheat the oven to 180°C/fan 160°C/gas 4.
  2. Place muffin cases in a 12-hole muffin tin.
  3. In a large mixing bowl, cream together the butter/margarine and the caster sugar until the mixture is light and fluffy.
  4. Whisk the eggs together in a cup, then add them to the butter and sugar and mix until smooth.
  5. Sieve the flour into the bowl and fold into the mixture with a metal spoon.
  6. Add the cocoa powder and the milk to the mixture and stir until all ingredients are blended together.
  7. Spoon the mixture evenly into the muffin cases and bake in the middle of a preheated oven for 15-20 minutes.
  8. Once baked, place the cakes onto a wire rack and leave them to cool fully.
  9. To make the icing, mix together the softened butter and icing sugar in a bowl, then stir in the milk and beat together until smooth. Transfer the icing to a piping bag and pipe the mixture evenly onto the cakes.
  10. Finish off by decorating the cakes with different coloured jelly beans!

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Jenna 26th March 2017 - 7:14 pm

These look delicious! Great post! X

Kayleigh Zara 26th March 2017 - 7:25 pm

Oh my these look so yummy! I’m bookmarking this post so I can make these over Easter! X

Kayleigh Zara 26th March 2017 - 7:26 pm

These look so yummy!
I’m going to bookmark the post to make them over the easter holidays x

abbeylouisarose 26th March 2017 - 7:29 pm

My Mum is an amazing baker too, Amy! I also wish that one day I could match her skills! These cakes look truly scrumptious, thanks for sharing your recipe!

Abbey 😘

Lizzie 26th March 2017 - 7:37 pm

These look amazing, I’m gonna have to try and make my own vegan version!

Della Driscoll 27th March 2017 - 8:12 pm

These look delicious, I need to make them! xx


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