Easter Cupcakes

Easter is finally here! And seeing as it is the time to eat lots and lots of food I thought I’d re-share with you all an Easter cupcake post from last year. These cupcakes went down really well last year so I thought I’d make them again this year and re-share the recipe with you in case anyone else is looking for an excuse to eat even more chocolate!

These are chocolate cupcakes with a cream cheese frosting that are incredibly easy to make and very tasty to eat.

To make them, you’ll need:

• 140g soft butter
• 140g golden caster sugar
• 3 medium eggs
• 100g self-raising flour
• 25g cocoa sifted
• Betty Crocker’s Cream Cheese Frosting*
• Chocolate eggs to decorate

I’ve used the all in one bowl method as it’s just the easiest way to make cupcakes. To do this, just put all your cupcake ingredients into a bowl and beat with an electric whisk for two minutes or until the mixture is smooth.

Then divide the mixture between 16 cupcake cases, ensuring that each one is two-third full. Then bake in the oven for 15 minutes at 190 degrees until they’ve risen and are cooked through.

Once the cupcakes are cooled, it’s time to decorate them. I’ve cheated a little here and used the Betty Crocker Cream Cheese Frosting but that’s because it tastes amazing and is so easy to use. Once you’ve iced the cupcakes, you can use any kind of chocolate egg to decorate. I’ve used Mini Eggs and Belgian Chocolate eggs from Sainsbury’s Taste the Difference range.

Are you baking anything special for Easter?