RECIPE 7.


8.


CHOCCIE CUPCAKES 6. 9.


INGREDIENTS – CAKE 140g soft butter 140g golden caster sugar 3 medium eggs 100g self-raising flour 25g cocoa (sifted)


FOR THE FROSTING


85g milk chocolate (broken) 85g soft butter 140g icing sugar (sifted) Mini eggs and flake to decorate


METHOD 10.


1. Heat oven to 190C/fan, 170C/gas 5 and put 16 cases into a fairy-cake tin. Tip all the ingredients for the cake into a mixing bowl and beat for 2 mins with an electric hand-whisk until smooth. Divide between the cases so they are two-thirds filled, then bake for 12-15 mins until risen. Cool on a wire rack.


2. For the frosting, microwave the chocolate on High for 1 min. Cream the butter and sugar together, then beat in the melted chocolate. Spread/pipe on the cakes and decorate with grated chocolate and chocolate eggs.


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