Easy Vanilla & Chocolate Easter Cupcakes

Simple and delicious Easter cupcakes – vanilla sponge cake with a tasty chocolatey frosting and mini eggs to decorate.

Perfect for kids and quick to make.

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This is what you’ll need:
125g/4.5oz margarine (you can use it straight from the fridge)
125g/4.5oz white sugar
125g/4.5oz self raising flour (or plain/all purpose plus 1tspn baking powder and bicarb)
2 eggs at room temp
65ml/ 1/4cup milk
pinch salt
130g icing sugar (aka powdered or confectioners sugar)
30g quality cocoa powder
80g/2.8oz soft butter
Around 30ml milk (you may not use all of this)
Mini eggs

Method:
1. Mix marg and sugar until fluffy
2. Add eggs, flour, salt and vanilla and mix for 30 seconds (in a stand mixer, longer by hand)
3. Add 1/4cup milk and mix until soft – 1 minute (in a stand mixer, longer by hand)
4. Distribute into paper cases and bake at 160c (Gas mark3/325F) fan for 20-25 minutes.
5. Allow cakes to cool.
6. Mix icing sugar, cocoa and soft butter.
7. Add milk slowly until a just soft consistency is reached
8. Pipe onto cupcakes and add mini eggs.

TIPS:
*You can use margarine to bake with straight from the fridge – use a nice tasting one though! (I used Flora Buttery)
*White sugar tastes sweeter than brown so if you switch sugars, be aware that the cakes wont be as sweet.
*Use room temp eggs.
*Bake on a lower heat for smooth topped cupcakes – for domed cupcakes, bake at 180c but for around 16-20 mins.
*Use SOFT butter for frosting – cold butter is really hard to mix.
*Also, butter holds it’s shape better once cooled than margarine so butter is the best choice for buttercream.