Recipe: Philadelphia with Cadbury Fairy CakesBy Caroline Cook
March 22, 2012
There is no way of dressing it up – chocolate flavoured cheese sounds oh so wrong.
So the makers of Philadelphia have gone out on something of a limb with their new chocolate-flavoured Philly.
The experts from Cadbury and Kraft assure us it’s oh so right, with a cool, creamy blend of cheese and chocolate but the only way to see if this really is the next taste sensation is to try it for yourself.
We’re putting the taste-test in your hands with this recipe for Philadelphia with Cadbury fairy cakes. Let us know what you think, or better still send us your pictures, by tweeting @getwokingham with the hashtag #choccyphilly
Philadelphia with Cadbury Fairy Cakes
Prep time: 25 minutes
Cook time: 18 minutes
- 125g low fat spread
- 110g caster sugar
- 2 eggs
- 100 g self raising flour
- 25 g Cadbury cocoa powder
- 1 tbsp semi skimmed milk
- 180 g Philadelphia with Cadbury
Beat the butter and caster sugar together until light and fluffy. Whisk in the eggs, one at a time, then fold in the flour and cocoa. Next fold in the milk and mix together.
Line a 12-hole bun tin with paper cake cases. Spoon the mixture into the cases, filling about two thirds full. Bake at 180C, gas mark 4, for about 15-18 minutes or until firm and risen. Leave to cool.
When cooled spread some chocolate Philly frosting over each of the fairy cakes to finish.
If you’re going all out decorate the cupcakes with edible glitter, silver balls or crumble over a chocolate flake.
- Or if cupcakes aren’t your thing you can slather the Philly over a bagel, wrap it in a crepe with strawberries or use it as a fondue style dip for fruit and marsh mellows.