Easter chocolate cupcakes
Easy to make, delicious to eat. These Easter chocolate cupcakes are sure to go down a treat with the family over Easter.
Cooking Time: 15 – 30 minutes
Serves 18
What You’ll Need:
For the cakes:
115g (4oz) Stork tub margarine
115g (4oz) caster sugar
2 large eggs
115g (4oz) self-raising flour, sieved with 1 tablespoon cocoa and ½ teaspoon baking powder
For the icing:
85g (3oz) Stork tub margarine
1–2 tablespoons milk
1 heaped tablespoon cocoa
225g (8 oz) icing sugar (less 1 tablespoon), sieved
100g mini chocolate eggs, to decorate
What to do:
1. Pre-heat your oven to 190 ˚C, 170 ˚C Fan, Gas 5
2. Put all the cake ingredients into a mixing bowl and beat with a wooden spoon for 2 – 3 minutes until gooey and well combined
3. Spoon the mixture into 18 – 20 paper cases or 12 – 14 muffin cases placed in patty tins
4. Place them on the second from top shelf of your pre-heated oven and bake for 15 – 20 minutes
5. Take your cakes out and leave them to cool on a wire rack
6. Beat all your icing ingredients together in a mixing bowl until smooth
7. Spread or pipe the mixture over each cake to form a little nest, and pop a few chocolate eggs inside!
Recipe by: Bake with Stork
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