hiya bucks in Bourne End, Flackwell Heath, Marlow, Wycombe, Wooburn April 2014 | Page 26

Madeline makes...

Easter egg cupcakes

For this April issue, I wanted to focus on the main event of the month - Easter! In
my opinion one thing sums up this occasion, and that is lots and lots of chocolate.
So it seemed only right to make chocolate the star of this recipe. These chocolate
cupcakes are the perfect thing to bake as a sweet easter treat - they are quick,
easy, and great for children to help with. These little cakes have a moist and fluffy
sponge base, topped with a delicious chocolate buttercream
icing, and just cry out to be decorated with some pretty
easter sweets or chocolates. I think they look lovely
simply decorated with some colourful Mini Eggs,
sitting in their chocolate icing ‘nest’.
Preheat the oven to 180°C/160°C fan.
Line a 12-hole muffin tray with muffin
cases.

For the cakes:
125g soft unsalted butter
125g caster sugar
2 medium eggs, lightly beaten
1 tsp vanilla extract
100g self raising flour

Bake in the oven for 15-20 minutes, until risen and a
skewer inserted into the centre of the cakes comes
out clean. Transfer the cakes to a wire rack to cool
while you prepare the icing.
For the icing, melt the chocolate in short bursts in the
microwave, or in a bowl set over a pan of simmering
water. Once melted, set aside to cool a little.

25g cocoa
1 tsp vanilla extract
1 tbsp milk

For the buttercream icing:
50g milk or dark chocolate, melted
100g very soft butter
200g icing sugar, sifted
1 tsp vanilla extract
1 tbsp cocoa powder
1 tbsp milk, to loosen
1 bag Mini Eggs, to decorate
(optional)
Makes 12 cupcakes

26

Cream together the butter and sugar in a
large mixing bowl with a wooden spoon or
an electric mixer. Gradually add the beaten
eggs, mixing well between each addition.
Stir in the vanilla extract. Sift together the flour
and cocoa and add to the mix, then gently fold
everything together. Add the milk and stir in. Divide
the mixture evenly between the cases, filling them to
about two-thirds full.

Beat the butter with an electric mixer until soft and
creamy (or by hand although you won’t get as
much air into the buttercream this way). Add the
sieved icing sugar and cocoa powder and beat
again, gently at first so you don’t get covered in
icing sugar, until you have a fluffy, smooth mixture.
Add in the vanilla extract and beat again. Pour
in the cooled melted chocolate and mix until
completely incorporated. Add the milk to loosen the
mixture. Beat the buttercream for another minute
or so, until you have a light and creamy icing.
Then you can either using a piping bag to pipe the
buttercream onto your sponges or just spread on
with a knife.

Top each cupcake with a few mini eggs, pile onto a
pretty plate and tuck in!

To advertise in Hiya Bucks text or call 07947 349134