Easy Easter cupcakes for the little ones to get involved with.
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Preheat the oven to 180°C, gas mark 4. Line a 12-hole muffin tray with paper cases.
In a medium bowl, use a wooden spoon to beat together the Stork and the golden caster sugar. In a separate bowl or jug, combine the eggs and milk, then beat into the Stork and golden caster sugar. Sift in the flour and cocoa, then mix to combine. Fold in the snapped cacao chocolate melts and chopped white chocolate. Divide between cake cases.
Bake for 18-20 minutes until risen and cooked through (test to see if a skewer inserted in a cake comes out clean). Allow to cool in the muffin tray for 10 minutes before removing to a wire rack to cool completely.
When cool, push the icing into a piping bag. Using the star nozzle release the icing. Start at the centre of each cupcake and swirl around, so you finish with a clear circle around the edge of each cupcake. Top with three little chocolate eggs.
Typical values per item when made using specific products in recipe
Energy | 1,404kJ/ 336kcals |
|---|---|
Fat | 17g |
Saturated Fat | 7.5g |
Carbohydrates | 40g |
Sugars | 31g |
Fibre | 12.4g |
Protein | 4.4g |
Salt | 0.4g |
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