Cadbury’s Fruit & Nut cupcakes

A little while back now, I had a tiiiiiny accident, that caused just a minor bit of damage to my house.

Trying to take the curtains in the living room down while balanced precariously on the armchair didn’t go so well – I slipped, grabbed the curtain rail, and yanked it right out of the wall. Oops!

Luckily my housemate Becky’s dad is a DIY lifesaver, and within the hour was round clearing up my mess, and now you’d never know what a clumsy idiot I am.

I wanted to say thank you with cake, and after Becky mentioned that her dad’s favourite chocolate bar was Cadbury’s Fruit & Nut, these cupcakes were born.

Based on a basic chocolate cupcake recipe from the Hummingbird Bakery, I added chocolate covered raisins into the sponge, and chopped nuts and more chopped raisins into the icing. Topped with a chunk of the actual chocolate bar, they were a Fruit & Nut lover’s delight!

Cadbury’s Fruit & Nut cupcakes (adapted from the Hummingbird Bakery)

  • 40g butter
  • 120g plain flour
  • 1 1/2 tsp baking power
  • 1/2 tsp salt
  • 140g caster sugar
  • 20g cocoa powder
  • 1 medium egg
  • 120ml milk
  • 150g chocolate covered raisins

For the icing:

  • 100g butter
  • 250g icing sugar
  • 60g cocoa powder
  • 1/2 tsp salt
  • 2-3 tbsp milk
  • 50g chocolate covered raisins, chopped
  • 25g chopped mixed nuts
  • 2 regular sized Fruit & Nut bars

To make the sponge, beat the butter, flour, baking powder, salt, sugar and cocoa powder until it turns into a sandy consistency. Add the egg and milk and beat again until well combined, then stir in the chocolate covered raisins. Divide between 12 large cupcake cases and bake at 170 degrees (150 fan) for 20-25 minutes, or until risen and a skewer comes out clean.

For the icing, sift together the icing sugar, cocoa powder and salt beat the butter to soften. Add the sugar mix little by little, beating until the mixture comes together. Add 2 tbsp milk and beat until light and fluffy, adding a little more milk if it seems too stiff. Stir in the chopped raisins and nuts, then spread on top of the cooled cupcakes. Finish with a square of the chocolate bars on top of each.


Dinosaur Flapjacks

This week, the friendly pony (who you will notice appears a lot in my baking stories) took to the kitchen. He wanted to create something sweet and delicious that would give him an energy boost before cycling home from work and could also be frozen.

He decided on flapjacks, decided the key ingredients would be oats, peanuts and chocolates, and asked me to work out the rest.

I adapted a recipe for chocolate hazelnut flapjacks from 1001 Cupcakes, Cookies and Other Tempting Treats (a Christmas present from the pony himself).

We basically double the base amounts of oats, butter, syrup and flour, and threw in extra nuts and chocolate – because they’re the tastiest bit.

This recipe made 12 fairly large flapjacks in an oven roasting tin, so I reckon half the amount would fill a 10×10″ square and maybe make 9.

(PS, the name ‘dinosaur flapjacks’ doesn’t really have much to do with the finished bars, but it’s what the pony wanted to call them.)

Chocolate and peanut flapjacks


  • 400g oats
  • 200g peanuts
  • 200g dark chocolate, roughly chopped
  • 100g plain flour
  • 250g butter
  • 4 tbsp golden syrup
  • 180g light brown muscovado sugar
  • Heat the butter, sugar and syrup in a saucepan until the butter has melted and the sugar has dissolved. Leave to cool for a bit then mix in all of the dry ingredients
  • Spread the mixture evenly into a greased and lined tin, then bake at 180 degrees for about 30 minutes, or until it feels firm to the touch.
  • Leave to cool a little before cutting into squares, then chill in the fridge until set.