Saturday, 4 April 2015

Easter Cupcakes

These cupcakes are light, lemony and spring-like! The actual cupcake is vanilla flavoured and the butter icing is vanilla and lemon. These aren't heavy at all and extremely moreish so just be careful not to eat the whole batch at once! Happy Easter everyone :)


Cupcake mix
-100g softened butter
-150g self-raising flour
-150g caster sugar
-3 tablespoons milk
-1/2 tsp vanilla extract

Butter Icing
- 100g softened butter
-225g sifted icing sugar
- 1 tsp milk
- 2 tbsp lemon curd
- Easter decorations of choice

1. Preheat oven to 180 degrees. Place muffin cases in a 12 hole muffin tin.

2. Place all the cupcake ingredients in a large bowl and beat until smooth and creamy. Spoon evenly into cupcake cases.

3. Bake for 20-25 minutes until sponges are golden brown and a skewer comes out clean when inserted into the middle of the sponges.

5. To make the butter icing place all the ingredients into a large mixing bowl and beat until smooth and creamy.

6. Pipe or spread the icing evenly onto the cupcakes. Decorate as preferred. I used mini eggs/ crushed mini eggs and dainty flower decorations I got at my local bakery. 

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