Easter-time Cake Treats
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
20
- For the cupcakes
- ⅔ cup butter
- ¾ cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 ¾ cups self-rising flour
- ½ tsp Baking powder
- 1 pinch salt
- For the whipped cream topping
- 2 ½ cups cream (48% fat)
- 4 Tbsps powdered sugar
- 1 tsp vanilla extract
- To decorate
- 20 small chocolate Easter eggs
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 20 bun tins.
2.
Beat the butter with the sugar and vanilla until soft and light. Beat in the eggs, one by one until combined.
3.
Sift in the flour, baking powder and salt and mix well until smooth.
4.
Spoon into the paper cases and bake for 20-30 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the whipped cream topping: whisk the cream until thickened. Sift in the icing sugar and whisk until thick. Stir in the vanilla.
6.
Spoon the cream into a piping bag and pipe a whirl on top of each cake. Decorate with chocolate eggs.
