We went away from our usual ‘The Bottled Baking Co.’ recipes for this bake, choosing a Marks & Spencer chocolate cake mix instead for a change!
James carefully added the dry mix into the mixing bowl, followed by the milk, butter, and eggs, before giving everything a thoroughly good stir with the wooden spoon.
James then placed 12 muffin/cupcake cases on the muffin tray, making sure they were all sat properly in their places. We then spooned equal measures of the chocolate cake mixture into each muffin/cupcake case. James checked they were all about the same.
James then send Dad out to the kitchen with the muffins to put them in the oven, which was a Dad job anyway as the oven is ‘Hot! Hot! Hot!’
We then had the hard job of waiting for about 15 minutes until the muffins were ready to take out of the over to cool on the wire rack!
The Chocolate Cake Mix instructions from Marks & Spencer
You will need:
Marks & Spencer Chocolate Cake Mix
100ml Milk
100g Very Soft Butter
3 Large Eggs
12 Deep Fill Muffin Cases or Cupcake Cases.
Method:
Preheat oven to Fan 160, Conventional 180, Gas 4.
Empty the cake sachet into a bowl and add the milk, eggs, and softened butter.
Whisk for 1 minute to combine the ingredients well
Divide the mix between 12 muffin/cupcake cases.
Bake for 12-15 minutes until the cakes spring back.
Remove from the oven and transfer the cakes to a cooling rack.
We enjoyed making these sticky chocolate muffins/cupcakes, and the smell of them baking filled the house for ages! It made us very hungry!
All text and images © Mark and James Arnold / The Additional Needs Bake Father, except the recipe instructions and image of the Marks & Spencer Chocolate Cake pack, © Marks & Spencer
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