Something delicious to try at home this Easter from our chef Ru! Happy Easter and enjoy baking!
Cupcakes (makes 12)
- 250g Butter or dairy free spread
- 250g Caster sugar
- 250g Self raising flour
- 4 Eggs
- 200g Butter or dairy free spread
- 200g Icing sugar
- 1/2 tsp Brown food colouring
- 1 bag Mini Eggs
In a bowl, cream together the butter and sugar. Once mixed add in one egg at a time stirring until well mixed. Fold in the sieved flour and continue to stir until the mixture is smooth. Place 12 paper cupcake cases into a cupcake or muffin tin and spread the mixture evenly between them. Bake for 25 - 30 minutes in a preheated oven at 180C. Once cooked, remove from the oven and leave to cool on a wire rack before icing.
To make the icing, mix together the butter and icing sugar in a bowl and add the brown food colouring. Stir until mixed. The icing can then be piped onto the cupcake in a piping bag or spread on easily with a knife. Add the eggs on the top for decoration.