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

Icing

  • 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. 

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