Who doesn’t love cupcakes? I’ve got a foolproof method for creating the perfect cupcakes every time and as we’re approaching spring, I’ve given them a nice Easter twist!
First up you’ll need to whip up a quick batter with 150g of margarine, 150g of caster sugar, 150g of flour and two eggs. It’s important to use margarine instead of butter as this will keep the cupcakes flat, making decoration easier. The easiest way to mix it is to simply blend it all together in a food mixer and then you’re ready to place it in a piping bag.
Next, you need to pipe the batter into your cupcake cases – filling them to just over the half way mark will do – and now they’re ready for the oven! Bake for around 18 minutes or until the skewer comes out clean and then you can decorate.
For my Bird’s Nest Cupcakes I pipe chocolate buttercream before decorating with chocolate flakes and chocolate eggs.
Not only are they delicious, they’re also great fun to make with children!
150g soft margarine
150g caster sugar
150g self-raising flour
2 medium eggs, beaten
150g very soft unsalted butter, cubed
200g icing sugar, sieved
60g cocoa powder
30ml whole milk room temp
1 tablespoon of vanilla extract
2 chocolate flakes broken into pieces
12 mini eggs
Line a muffin tray with 10 muffin cases
Pre-heat oven to 180 Gas mark 4
Attach the beaters to the mixer
Add the caster sugar and margarine to the mixing bowl
Now use the beater attachment to add caster sugar, vanilla and margarine
Ensure the mixture is creamed to a light and fluffy consistency
Add in the egg
Sieve in the flour and mix until completely combined
Spoon the batter into the cupcake cases
Fill to just over half way
Bake 18-20 mins or until golden brown and spring back to the touch
Allow to cool in the tray for 8 mins then transfer to a cooling rack