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Cupcake Ingredients
140g soft butter
140g golden caster sugar
3 medium eggs
100g self-raising flour
25g cocoa, sifted
Cupcake Cases

For the frosting
85g Milk chocolate broken
85g soft butter
140g icing sugar, sifted
2 35g/1½oz packs white chocolate Maltesers, mini foil-wrapped chocolate eggs, Mini Eggs or other Easter decorations.

Method
Heat oven to 190C/fan 170C/gas 5 and put 16  cupcake cases into a fairy-cake tin. Tip all the ingredients for the cake into a mixing bowl and beat for 2 mins with an electric hand-whisk until smooth. Divide between the cases so they are two-thirds filled, then bake for 12-15 mins until risen. Cool on a wire rack.

For the frosting, microwave the chocolate on High for 1 min. Cream the butter and sugar together, then beat in the melted chocolate. Spread on the cakes and decorate with Maltesers, chocolate eggs and mini eggs.

Recipe courtesy of BBC Good Food Magazine.

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