Easter Cup Cake Recipe

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This is a very simple recipe for cup cakes that can be made in a food processor, with an electric mixer or in a bowl with a wooden spoon, but however you choose to do it you will find it quick and easy and great for the little ones to join in and try their hand at baking, Children will also love to decorate these little cakes and will be able to let their imaginations run wild.  Make little baskets of flowers, chicks sitting on a nest of chocolate eggs, bunnies eating marzipan carrots… have fun! and Happy Easter and Happy Baking!…

Ingredients:

200 g – 8 oz Caster Sugar
200 g – 8 oz Softened Butter
4 eggs
200 g – 8 oz Self Raising Flour or plain flour and baking powder
1 extra teaspoon Baking Powder
2 tablespoons Milk

Method:

Pre-heat the oven to 190°C – fan assisted ovens 170°C – Gas mark 5.

Place your cup cake cases into the cup cake tins in readiness. Place all the ingredients together into the food preocessor, electric mixer or mixing bowl and beat together until smooth and creamy and all the ingredients are well combined. Spoon the mixture into the cake cases, about half full. A simple way to do this is to take a freezer bagm, fill it with the mixture and snip the end and use as a piping bag to fill the cases. Bake for about 12 – 15 minutes, keep an eye on them that they do not burn. Take the baked cup cakes out of the tins and place on a cooling rack. Leave to cool completely before decorating.

Ideas for toppings:

Plain icing made up with lemon juice will give a lovely tangy flavour, if pure lemon is too strong use half water. Make up batches of icing and colour useing food colourings. Melt chocolate over a bowl of hot water and use to drizzle over the cup cakes. Butter cream is a great topping for decorating cup cakes. Shapes cut out from roll out icing.

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