( MAKES 12 )
Light and delicious and easy enough for the kids to make. I used white Robin Eggs that are sold together with food safe markers to DYO decorations.
|125 g||Self raising flour|
|25 g||Cocoa powder|
|150 g||Butter, softened|
|150 g||Caster sugar|
- Preheat the oven to 190C. Line a 12-hole patty pan with cupcake liners.
- Sift the flour and cocoa into a mixing bowl. Add the remaining ingredients. Beat well, until smooth. Place heaped dessertspoons of the mixture in the cupcake liners.
- Bake for about 15 minutes, until risen and cooked. Insert a thin skewer in the centre — it should come out clean.
- To make the topping, place the chocolate in a microwave bowl. Microwave on high in 30 second bursts, until melted. Beat the butter and sugar, until smooth. Beat in the melted chocolate. Spread over the cup cakes. Top with mini Easter eggs.
See more of Jan's Easter recipes