EASTER CUPCAKES

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Hey everyone, welcome to March! How crazy has this weather been the past couple of weeks? Snow, rain AND sunshine all within 10 days..welcome to the UK :)))

Anyway, as it is getting sunny and ever so slightly warmer, I was feeling like baking something Eastery because Spring starts in 1 WEEK!! Honestly, as a family we have probably munched our way through 15 bags of mini eggs in the past couple of weeks, but oh well, getting in the spirit!
So these little Chocolate Fudge Easter Cupcakes are definitely something I recommend doing over the next few weeks because they are SUPER easy (although I had a meltdown) and are SUPER yum. I did them gluten free but the ingredients below are for a standard cupcake.
So it is a super simple cupcake recipe in regards to ingredients and measurements..

Ingredients for cupcakes:

– 140g butter (I like to use salted)
– 140g caster sugar
– 3 eggs
– 100g self-raising flour
– 25g cocoa powder

Ingredients for icing:

– 85g milk chocolate
– 85g butter
– 140g icing sugar
– maybe add a bit of milk if needed
– decorations!!! e.g. mini eggs, chocolate buttons etc

Obviously with ingredients for both the cake and icing, you can play around with the measurements to suit your requirements, e.g. for fewer or more cakes, go vegan, go gluten free etc. 

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Method for cupackes:

  1. Preheat the oven to about 190 degrees.
  2. Use the ‘all-in-one’ method because it is easy and quick! So basically just chuck it all in together and give it a mix as you go along.
  3. Spread out 16 cupcake cases on a baking tray and spoon in 1-2 tsp of the mixture into each one.
  4. Pop them into the oven for about 12-15 minutes

Method for the icing:

  1. Melt the chocolate in a bowl (microwave is easiest). Pop it in for around 1 1/2 minutes and give it a stir, then if you need to, put it back in for a bit longer.
  2. Mix together the butter and icing sugar until smooth and then add into the melted chocolate and mix.
  3. You want it to have a ‘pipe-able’ consistency so make sure it isn’t absolutely solid which is how it ended up going for me to begin with (enter meltdown here)… if it does go solid, just add some milk and mix until a better texture!
  4. Once the cakes have cooled, put the mixture into a piping bag and pipe away, or you may find it easier to just spread it on with a knife!
  5. To decorate, use anything you want.. I went for the classic mini eggs look, so i smashed up about 20 and ‘sprinkled’ them on top.
  6. Once I had done that, I popped them in the fridge for 15 minutes until they had set.

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These are literally sitting right in front of me whilst writing the post and my tummy is literally rumbling like crazy!
Defo recommend making these because they are fairly aesthetically pleasing and taste amazing!

G

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