By Janine Ratcliffe, olivemagazine
Bake a batch of chocolate cupcakes and top with vanilla buttercream and Cadbury Mini Eggs for an easy Easter treat.
Bake a batch of chocolate cupcakes and top with vanilla buttercream and Cadbury Mini Eggs for an easy Easter treat.
Total Time
45 minutes + cooling
Yield
makes 12
Ingredients
CUPCAKES
- self-raising flour 150g
- cocoa powder 50g
- caster sugar 200g
- unsalted butter 100g, softened
- egg 1 large
- whole milk 100ml
- vanilla extract ½ tsp
EASTER BUTTERCREAM
- unsalted butter 150g, softened
- icing sugar 250g, sifted
- vanilla extract or paste 1 tsp
- Cadbury Mini Eggs 2 x 80g bags, some halved, some left whole
- dark or milk chocolate 10g (approximately 2 squares), grated (optional)
Method
Step 1
Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with muffin cases. Combine the flour, cocoa powder and a pinch of salt in a large bowl.
Step 2
In another large bowl use an electric hand mixer to beat together the sugar and butter until pale and fluffy. In a jug, whisk together the egg, milk and vanilla.
Step 3
Add half the flour and half the milk/egg mixture to the creamed butter and sugar, then beat together. Add the rest of the flour and milk/egg mixtures and beat again to make a smooth batter.
Step 4
Divide the batter between the muffin cases, then bake for 20 minutes or until risen and a toothpick or skewer inserted into a cake comes out clean. Remove from the oven and leave to cool in the tin for a couple of minutes, then remove to a rack to cool completely.
Step 5
For the buttercream, use an electric hand mixer to slowly beat the softened butter with the icing sugar until fully combined and velvety (add a tiny drop of boiling water to soften, if necessary). Beat in the vanilla.
Step 6
Pipe or spread buttercream on top of each cupcake, then decorate with halved and whole Mini Eggs and a little grated chocolate, if you like
