Decorate these cute cupcakes with mini chocolate eggs or any other Easter goodies you can find!
Makes 12 cakes Approx 12p each
Prep time (incuding icing) 20 minutes Cooking time 20 minutes
175g unsalted butter, softened (or use Stork)
175g caster sugar
175g self raising flour, sifted
1 tsp vanila extract
1 tbsp milk
For the icing:
225g icing sugar, sifted
115 unsalted butter, softened (or use Stork) 2tbsp milk
Pre-heat the oven to 180C/160 Fan/Gas4.
Line a 12 hole bun or muffin tin with paper cases.
Place the butter & caster sugar into a bowl (or a stand mixer if you have one!) & using an electric whisk or a fork beat for 2-3 minutes until light & fluffy.
Add the eggs one at a time making sure that each one is fully incorporated before adding the next.
Add the vanilla extract & milk then fold in the flour.
Spoon the mixture into the paper cases about ¾ of the way up to give room to rise!
Bake for 18-20 minutes until risen, golden in colour & springy to touch.
Allow to cool in the tin for 5 minutes before transfering to a wire rack to finish.
Once completely cooled they are ready for icing.
To make the icing place the butter into a bowl & beat until smooth. Sift in the icing sugar & fold gently into the butter. Add the milk & mix until you have a smooth spreadable icing. You can use an electric whisk or a stand mixer but be careful the icing sugar goes everywhere!
Next either spoon the icing on top of the cakes or use a piping bag. If any of the cakes have puffed up a bit too much you can take a small slice off of the top before icing.
Once iced decorate the cupcakes with mini chocolate eggs or any cute Easter things you like!
The cakes will keep for 2-3 days in air-tight container.