Easter Fancy Fairy Cakes

Temperature: 190 oC  Baking time: Serves: 18

What you will need..   For the cupcakes: 

  • 115g (4oz) Stork with Butter
  • 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 with Butter
  • 1–2 tablespoons milk
  • 1 heaped tablespoon cocoa
  • 225g (8 oz) icing sugar (less 1 tablespoon), sieved
  • 100g mini chocolate eggs, to decorate

 

  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!

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