Ingredients: For the cakes • • • • •
115g (4oz) caster sugar 2 eggs, lightly beaten
85g (3oz) self-raising flour 25g (1oz) cocoa powder (optional - for chocolate cupcakes)
For the topping • • • • • •
Method • •
•
• •
Makes 12
85g (3oz) softened butter 175g (5oz) icing sugar 25g (1oz) cocoa powder 1 tablespoon milk
3 drops vanilla extract 2 packets mini eggs
Preheat the oven to 180 C / Gas 4.
Place the butter in a mixing bowl with the sugar. Beat until light and fluffy. Then gradually beat in the eggs, a little at a time.
Sift the flour and cocoa powder (if using) into the mixture. Fold them in with a large spoon until combined. Use a teaspoon to dollop the mixture into silicon cases, or paper cases, lining a patty tin.
Bake in the preheated oven until well risen and firm to touch, 15 to 20 minutes. Keep checking them so they don’t burn. Transfer to a wire rack to cool.
To make the buttercream topping, place the butter in a bowl. Sift in the icing sugar and cocoa, and then add the milk and vanilla essence. Beat until really light and fluffy.
• When the cupcakes have cooled, ice the cakes. It looks good if the icing is piped on into a nest shape, but this is optional. Place chocolate eggs in the centre of each nest to decorate.
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Preparation time: 15 minutes
Cooking Time: 15-20 minutes
Decorating Time: 10-15 minutes
Easter Cup Cakes... the perfect treat! 115g (4oz) softened butter or margarine
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