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£13/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180ºC, gas mark 4. Line a 12-hole muffin tin with deep cupcake or muffin cases. Melt the butter. Off the heat, whisk in the vanilla crème, 2 tbsp chicory & coffee essence, 1 tsp vanilla and the eggs.
In a large bowl, use a balloon whisk to combine the flour, baking powder and 125g sugar. Tip in the butter mix, then whisk until smooth. Divide between the cases and bake for 15 minutes, or until risen and springy.
Warm 2 tbsp water, 2 tbsp chicory & coffee essence, ½ tsp vanilla and 2 tbsp sugar until dissolved. Prick the warm cakes with a skewer, then brush with the syrup twice over. Cool.
Just before serving, peel away the cake cases. Top with generous swirls of vanilla crème, then dust with cocoa powder.
Typical values per item when made using specific products in recipe
Energy | 948kJ/ 226kcals |
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Fat | 11g |
Saturated Fat | 6.9g |
Carbohydrates | 28g |
Sugars | 16g |
Fibre | 0.8g |
Protein | 3.8g |
Salt | 0.4g |
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