These Easter cupcakes
are so much fun to make, and they are so so easy even the kids can
join in too. They look really impressive and you really can't go
wrong even if you are a beginner baker.
You'll need...
You'll need...
4oz butter
4oz caster sugar
2 free range eggs
1tsp vanilla extract
4oz self-raising flour
1tbsp milk
12 paper cases
For the icing...
5oz butter
10oz icing sugar
1 tbsp milk
vanilla extract
icing bag and large
nozzle
100g plain chocolate
bar
1 x bag of mini eggs
(or 2 bags if you want to scoff them whilst you bake!)
To make...
Chop the butter into
cubes and put into a large mixing bowl.
Add the sugar and mix
well until combined.
Beat the eggs and add
slowly to the mixture, mixing in as you go.
Add the vanilla extract
and mix well.
Fold in the flour
slowly and add the milk to make the mixture a good consistency for
dropping into the paper cases.
Take the paper cases
and add to a 12 hole muffin tray. Spoon in the mixture equally into
the cases. They should be around ¾ full.
Bake for 15mins or
until golden brown (mine went a bit too golden! Never mind they still
taste great)
Once baked allow to
cool completely, if you are impatient like me put them in the fridge
and make your icing.
Add the butter to a
small mixing bowl and microwave for 30seconds.
Sift in half the icing
sugar and mix together well. Add the vanilla extract and sift in the
other half of the icing and then the milk to loosen it up. Mix
together really well until smooth and creamy.
Turn your piping bag
inside out, whilst holding the end and spoon in the icing mixture.
Twist the end and
squeeze onto the top of the cooled cupcakes.
Chopped the chocolate
into flakey pieces.
Add three mini eggs to the
centre of the icing and decorate with the chocolate flakes.
Ta da!
- 01:57
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