I’ve got another Easter recipe for you – Easter cupcakes!
I’m so surprised I’ve managed to blog on 4 consecutive days this week but I’m pleased too. This new blog design has really spurred me on and I’m feeling a lot more creative.
I’m already plotting and planning for the weekend. I don’t want to bake a lot as I want some time out and to spend some much needed time with Mr T but I’d quite like to make us a nice treat (or 2!).
The sponge in this recipe comes from a Hummingbird recipe from years ago. I can’t find the original to link it to as it’s so easy I’ve memorised it without even trying.
Easter Cupcakes (makes 6)
120g SR flour
40g Stork margarine (or similar)
¼ tsp vanilla bean paste
- Preheat the oven to 160C (fan) and line a muffin tin with 6 cases
- Whisk the butter, sugar and flour on a high speed until the mixture resembles breadcrumbs.
- In a jug add the milk, vanilla and egg and whisk lightly.
- Slowly pour this over the dry ingredients and whisk until well combined.
- Using an ice-cream scoop divide between the muffin cases and bake in the oven for 22mins or until a skewer inserted comes out clean.
- Remove from the tin immediately and place on a wire race to cool.
100g unsoftened butter
250g icing sugar
½ tsp vanilla bean paste
Freeze dried raspberries
- Whisk the butter and icing sugar on a high speed for 5 mins until pale and fluffy.
- Add the milk a little at a time until you have reached your desired consistency.
- Pop a 1M nozzle into a piping bag and fill with buttercream.
- Once cool, spread a small amount of jam over the top of each cupcake.
- Pipe a generous swirl of icing, sprinkle over the free dried raspberries and add a few mini eggs to each.
|I'm not the only one who does this , am I?|
Have a very happy Easter, I’ll catch up with you all next week.