Recipe: Diddy Philly cupcakes
It’s National Cupcake Week, so let’s celebrate with some of these deliciously tantalising treats!
What you'll need
125g caster sugar
2 medium eggs
125g self-raising flour
Finely grated rind of 1 orange
1 tbsp skimmed milk
150g Philadelphia Light
50g icing sugar
Some colourful cake decorations
Beat butter and caster sugar together until light and fluffy. Beat in the eggs, one at a time then fold in the flour, orange rind and the milk.
Line mini muffin tin with mini muffin cases. Spoon the mixture into the cases, filling them about half full. Bake at 180°C/gas 4/350°F for about 12-15 minutes or until golden and risen. Leave to cool.
Meanwhile, make the frosting by beating the Philly and icing sugar together. When the cakes are completely cold, spread some Philly frosting over each of the cupcakes and decorate as liked.
Please note — this mixture makes as many as 36 mini cupcakes depending on their size or, alternatively, use the mixture to make around 12 usual-size cup cakes. The larger cupcakes will take a few extra minutes to cook.
Eat same day or store in the fridge overnight.