Chocolate Squashies Cupcakes Recipe

When you think about Swizzels what’s the first sweet that comes to mind? is it their Double Lollies, Drumsticks, Fizzers or perhaps its their Refreshers bars. Love Hearts or Parma Violets? For My Three it’s their Squashies – they love all of them but in particular their original milk and raspberry flavoured ones.

This gave me a brainwave of combining them with their favourite cupcake recipe to make Squashies Cupcakes. You can make your own cupcakes by following the recipe below. The recipe is sure to be a hit with both kids and adults who love chocolate and Squashies.

Chocolate Squashies Cupcakes

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Prep Time 45 minutes mins

Cook Time 20 minutes mins

Servings: 12

Ingredients Equipment Method

Ingredients

  

For the Cupcakes

• 12 Cupcake cases
• 125 g Baking margarine
• 125 g Caster sugar
• 2 large Eggs
• 125 g Plain flour
• 25 g Cocoa Power
• 10 g Baking Powder
• 1 bag Swizzels Squashies

For the Buttercream

• 250 g Unsalted butter at room temperature
• 250 g Icing sugar
• 1/4 tsp Vanilla essence
• Red food colouring

Equipment

• 12 hole muffin tray
• Mixing bowl
• stand mixer or hand mixer

Method

 

To make the Cupcakes

1. Preheat the oven to 180c (160c for a fan assisted oven)

   Line the muffin tray with the cupcake cases
2. Put the margarine, sugar and eggs in a mixing bowl. Sift the flour, cocoa and baking powder on top.
3. Using an electric whisk (or stand mixer) on a low speed, gently mix the ingredients together. Increase the speed and whisk until well mixed. If needed scrape the sides with a spatuala and mix again to ensure all the ingredients are evenly mixed.
4. Cut the Squashies in half and lightly coat them in icing sugar so that they won's sink to the bottom of the cases whilst cooking.
5. Add a spoonful of the mixture to each of the cupcakes, smooth out over the bottom of the cases. I added 3-4 pieces of Squashies to the mix but you could add more if you wish. Divide the rest of the mixture between the cases. Smooth over each one to ensure that the sweeties inside are totally covered.
6. Bake in the oven for 20 – 25 minutes or until the cupcakes are well risen. Transfer to a wire rack to cool

To make the Buttercream

1. Beat the butter until soft – I find that cutting the butter up into small pieces before placing it in the bowl helps. Then add the vanilla essence and mix again. Add the Icing sugar one spoonful at a time to stop it from making a cloud mess. I mix my buttercream in a stand mixer on the lowest speed. If the icing is a little stiff you can add a little milk to soften it up.
2. Separate the icing into two lots – add red food colouring to one half and mix until you get your desired colour.
3. I have a double icing set which I use for the next bit but if you don't have one you can use three icing bags – one each for the colours and one to house the nozzle in and both icing bags once the ends have been cut – this should mean it's less messy for you – if you prefer you can just use one coloured icing too

You can switch the recipe up by making either plain or chocolate cupcakes, using different flavoured Squashies (there are a few to choose from – you can buy them from the Swizzels Shop.) and you could even add flavouring to your icing.

If cupcakes aren’t for you why not decorate homemade gingerbread men with Fizzers to give them an extra little fizz. Simply stick the sweets and edible eyes on to your gingerbread with an icing pen or edible glue.

Do you love Swizzels if so what is your favourite? I’d love to hear about it in the comments below.

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