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!
One Reply to “Easter Cakes”
Yum yum! Right that's it- I'm gonna start printing off your recipes!