Easter Cupcakes Recipe
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Ingredients
- 115g/4oz butter
- 115g/4oz caster sugar
- 2 eggs
- 85g/3oz self-raising flour
- 25g/1oz cocoa powder
For The Topping
- 175g/6oz icing sugar
- 85g/3oz butter
- 1tbsp milk
- Few drops of vanilla extract
- Chocolate mini eggs
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How to make Easter Cupcakes
- Preheat oven to 180C/350F/Gas Mark 4
- Beat together butter & sugar in a bowl until light & fluffy
- Beat in eggs gradually
- Sift in flour & cocoa powder
- Fold mixture with a spoon
- Spoon mixture into paper cases on a bun tray
- Bake for 15-20 minutes then leave to cool
Topping
- Beat butter in a bowl until light & fluffy
- Sift in icing sugar & beat together
- Add milk & vanilla extract
- When cupcakes have cooled, put icing into piping bag, fitted with star nozzle
- Pipe circles around the edge of each cupcake
- Add chocolate eggs to decorate
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