The Easter holidays are a fun time for children, so why not set aside some time and get cooking with the kids in the kitchen? Be creative and try this yummy and very easy cup cake recipe. Enjoy!
Makes: 24 cup cakes
Ingredients:
2 x 12-hole cup cake trays
24 paper cases
Baby chocolate eggs to decorate
Cup cakes:
40 grams (1½ oz) cocoa powder
4 tablespoons boiling water
3 eggs (lightly beaten in bowl)
175 grams (6 oz) softened margarine
175 grams (6 oz) caster sugar
115 grams (4½ oz) self-raising flour
1 teaspoon baking powder
Chocolate frosting:
60 grams (2 oz) butter melted
30 grams (1 oz) cocoa powder
3 tablespoons milk
250 grams (8 oz) confectioner’s
sugar (icing sugar)
Method:
Preheat oven to 190c (375F) (Gas 5). Place the paper cases into the trays. In a large bowl sift the cocoa powder and add the hot water and mix to a thick paste. Next sift in the flour and baking powder, add margarine, sugar and eggs. Blend with an electric hand whisk or beat well with a wooden spoon. Make sure there are no lumps. Divide the mixture equally between the cases. Bake for about 10 minutes or until well risen. Remove from oven and place on wire rack to cool.
Topping:
Put the melted butter in a large bowl. Sift in the cocoa powder and beat until smooth. Add the milk and gradually beat in the confectioner’s sugar until glossy and spreadable (adjust with more milk or confectioner’s sugar if needed). Top the cup cakes with the topping by hand or with an icing bag. Decorate with baby Easter eggs.
Happy Easter and bon appétit!