Easter Cupcakes
Make equal-sized cupcakes by using an ice cream scoop to divide the batter between the cases.
- Preparation Time25 mins
- Cooking Time20 mins
- Serves18
- DifficultyEasy
115g Stork tub
115g caster sugar
2 large eggs
115g self-raising flour, sieved with 1 tablespoon cocoa and 1/2 teaspoon baking powder
For the icing
85g Stork tub
1-2 tablespoons milk
225g icing sugar (less 1 tablespoon), sieved
1 heaped tablespoon cocoa
100g mini chocolate eggs, to decorate
Pre-heat your oven to 190°C, 170°C Fan, Gas 5.
Put all the cake ingredients into a mixing bowl and beat with a wooden spoon for 2 - 3 minutes until gooey and well combined.
Spoon the mixture into 18-20 paper cases or 12-14 muffin cases placed in patty tins.
Place them on the second from top shelf of your pre-heated oven and bake for 15 - 20 minutes.
Take your cakes out and leave them to cool on a wire rack.
Beat all your icing ingredients together in a mixing bowl until smooth.
Spread or pipe the mixture over each cake to form a little nest, and pop a few chocolate eggs inside!
Recipe courtesy of Stork
