These gorgeous little cakes are the Easter version of my usual vanilla cupcakes. The recipe is simple, and always makes moist, tasty sponge and creamy icing – they taste divine, I promise!
To make the cakes (about 12-18 depending on case size!):
Mix 80g softened unsalted butter, 280g caster sugar, 240g plain flour, 1tbsp baking powder and 1/4 tsp salt in a mixer until like breadcrumbs. In a separate jug mix together 240ml full fat milk, 1/2 tsp vanilla essence and 2 large free-range eggs. With mixer on a slow speed, gently add the milk mixture to the dry mix until blended then give it a quick whizz until the batter is smooth.
Pour the batter into muffin/cake cases, about 2/3 full. Bake for about 12-15 mins at 190ºC (170ºC fan oven) but do check according to how your oven bakes! I turn my trays around halfway through for even baking, but that’s up to you.
Cool on wire rack.
To make the icing:
Mix 500g icing sugar with 160g softened unsalted butter until like breadcrumbs. Slowly add a mix of 55ml of whole milk and 1/2 tsp vanilla essence. You can add a drizzle more milk if you like – find the consistency you want. When the cakes are cool, pipe a swirl of icing on top. I like to use the Mr Whippy nozzle, but again – up to you! Decorate with Smarties mini eggs – these are bright and shiny and look great on these cakes.
Eat, enjoy and impress your friends. Well, your friends’ kids anyway!