Spotlight Magazines Spotlight on West Bridgford April 2015 | Page 10

Spotlight Magazine Easter Cup Cakes Easter Cup Cakes These cute cakes make an Easter treat. Makes: 12 cupcakes Preparation time: 15 minutes Cooking time: 15-20 minutes Cooling time: 15 minutes Decorating time: 10-15 minutes Bake in the preheated oven until well risen and firm to touch, 15 to 20 minutes. Keep checking them so they don’t burn. Transfer to a wire rack to cool. To make the buttercream topping, place the butter in a bowl. Sift in the icing sugar and cocoa, and then add the milk and vanilla essence. Ingredients For the cakes 115g (4oz) softened butter or margarine 115g (4oz) caster sugar 2 eggs, lightly beaten 85g (3oz) self-raising flour 25g (1oz) cocoa powder (optional for chocolate cupcakes) For the topping 85g (3oz) softened butter 175g (5oz) icing sugar 25g (1oz) cocoa powder 1 tablespoon milk 3 drops vanilla extract 2 packets mini eggs Method Preheat the oven to 180 C / Gas 4. Place the butter in a mixing bowl with the sugar. Beat until light and fluffy. Then gradually beat in the eggs, a little at a time. Sift the flour and cocoa powder (if using) into the mixture. Fold them in with a large spoon until combined. Use a teaspoon to dollop the mixture into silicon cases, or paper cases, lining a patty tin. 10 Beat until really light and fluffy. When the cupcakes have cooled, ice the cakes. It looks good if the icing is piped on into a nest shape, but this is optional. Place chocolate eggs in the centre of each nest to decorate. www.spotlightlocal.co.uk • 0115 822 4995 • [email protected]