Friday, 7 September 2012

Days of Cupcakes

These are made from the inspiration of seeing loads of egg white in the fridge. 
What to do? What to do?



It's always a winner if you use everyone's favourite chocolate hazelnut spread. Variations could also include jam, cream or icing. 

Making this decorative sugar is really easy! Just place a few drops of your chosen colour in a zip lock bag and rub it through the sugar. I used icing sugar, but castor sugar works just as well if you want a larger grain of sugar.

Soft moist chocolate cake with a crunch of meringue - an all round hit. 
Much love, Laura

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