Easter cupcakes

Name: Easter cupcakes
Yield: 12
Ingredients: 125 g Self raising flour; 25 g Cocoa powder (Main); 150 g Butter, softened; 150 g Caster sugar; 2 large Eggs; ¼ Milk; 75 g Chocolate, chopped (Main); 75 g Butter, softened; 150 g Icing sugar; 12 Mini chocolate Easter eggs (Main)

Makes: 12

Jan Bilton

Food writer and cookbook author.

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Light and delicious and easy enough for the kids to make. I used white Robin Eggs that are sold together with food safe markers to DYO decorations.

Cakes

125 g	Self raising flour
25 g	Cocoa powder (Main)
150 g	Butter, softened
150 g	Caster sugar
2 large	Eggs
¼	Milk

Topping

75 g	Chocolate, chopped (Main)
75 g	Butter, softened
150 g	Icing sugar
12	Mini chocolate Easter eggs (Main)

Directions

Preheat the oven to 190C. Line a 12-hole patty pan with cupcake liners.
Sift the flour and cocoa into a mixing bowl. Add the remaining ingredients. Beat well, until smooth. Place heaped dessertspoons of the mixture in the cupcake liners.
Bake for about 15 minutes, until risen and cooked. Insert a thin skewer in the centre — it should come out clean.
To make the topping, place the chocolate in a microwave bowl. Microwave on high in 30 second bursts, until melted. Beat the butter and sugar, until smooth. Beat in the melted chocolate. Spread over the cup cakes. Top with mini Easter eggs.