Get the kids together to make a healthier version of the famous chocolate crispy cakes with this popcorn recipe for a fun activity to unwind between homeschooling.
Follow our simple recipe below:
Choc Cherry Popcorn Cakes
- 14 servings
- Easy and fun to make
- Child friendly
Ingredients:
- 2 tsp vegetable oil
- 100g popping corn
- 2 egg whites
- 2 tsp unsweetened cocoa powder
- 65g dried cherries
Method:
- Preheat the oven to 180C, fan oven 160C, gas mark 4. Put 14 cupcake/bun cases into a cupcakes or bun tray.
- Heat the vegetable oil in a large heavy-based saucepan with a tight-fitting lid. Add the popping corn, put the lid on and shake the pan to coat the kernels in the oil. Put the pan over a medium-high heat. The kernels will begin to pop, and when they do, carefully shake the pan occasionally - a few popcorn kernels might not pop – just remove them.
- When the popping subsides, remove from the heat. Cool for 5 minutes.
- Whisk the egg whites and cocoa powder together in a large bowl. Stir in the cooled popcorn and dried cherries. Share the mixture between the bun cases, then bake for 8 to 10 minutes until set. Cool – you could use sultanas or dried apricots instead of cherries.