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Choc cherry popcorn cakes

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Prep time
10 mins

Cooking time
8 mins

Effort
Super easy

Serves
14

  • 2 tsp vegetable oil
  • 100g popping corn
  • 2 egg whites
  • 2 tsp unsweetened cocoa powder
  • 65g dried cherries, chopped

1

Preheat the oven to 180°C, fan oven 160°C, gas mark 4. Put 14 paper bun cases into bun trays.

2

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.

3

When the popping subsides, remove from the heat. Cool for 5 minutes.

4

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 8-10 minutes until set. Cool.

You could use sultanas or dried apricots instead of cherries.