Easy to make, delicious to eat. These Easter chocolate cupcakes are sure to go down a treat with the family this weekend.
Cooking Time: 15 – 30 minutes
Serves 18
What You’ll Need:
For the cakes:
- 115g (4oz) Stork tub
- 115g (4oz) caster sugar
- 2 large eggs
- 115g (4oz) self-raising flour, sieved with 1 tablespoon cocoa and ½ teaspoon baking powder
For the icing:
- 85g (3oz) Stork tub
- 1–2 tablespoons milk
- 1 heaped tablespoon cocoa
- 225g (8 oz) icing sugar (less 1 tablespoon), sieved
- 100g mini chocolate eggs, to decorate
What To Do:
1. Pre-heat your oven to 190 ˚C, 170 ˚C Fan, Gas 5
2. Put all the cake ingredients into a mixing bowl and beat with a wooden spoon for 2 – 3 minutes until gooey and well combined
3. Spoon the mixture into 18 – 20 paper cases or 12 – 14 muffin cases placed in patty tins
4. Place them on the second from top shelf of your pre-heated oven and bake for 15 – 20 minutes
5. Take your cakes out and leave them to cool on a wire rack
6. Beat all your icing ingredients together in a mixing bowl until smooth
7. Spread or pipe the mixture over each cake to form a little nest, and pop a few chocolate eggs inside.
Recipe from Bakewithstork.com