Celebrate Easter with these yummy cupcakes
275g/10oz plain flour
100g/4oz caster sugar
50g/2oz cocoa powder
10ml/2tsp baking powder
100g/4oz butter, melted
2 large eggs, beaten
5ml/1tsp vanilla essence
For the icing:
225g/8oz icing sugar, sifted
100g/4oz butter, softened
30ml/2tbsp cocoa powder
30ml/2bsp hot water
Mini Easter eggs to decorate
What to do:
1 Preheat the oven to 200ºC/400ºF/Gas 6. Line a 12 hole muffin tin with paper muffin cases.
2 To make the muffins, sift the flour, sugar, cocoa and baking powder into a large bowl. Mix the butter, milk, eggs and vanilla together and stir into the flour mixture. Beat until the mixture is just smooth - do not over beat.
3 Spoon the mixture into the paper cases and bake for 20-25 minutes or until risen and firm to the touch. Cool on a wire rack.
4 To decorate, beat the icing sugar and butter together. Blend the cocoa and water to a smooth paste and beat into the butter mix. Spread over the top of the muffins and decorate with Easter eggs.
Recipe courtesy of British Lion Eggs
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