Method
Step 1:
Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.
Step 2:
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs, a little at a time until smooth, adding a little flour if the mixture curdles.
Step 3:
Stir in the flour, cocoa and baking powder, until evenly mixed.
Step 4:
Place a heaped dessertspoon full of the mixture in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack.
Step 5:
To decorate, mix together the icing sugar, butter and cocoa powder. Spread over the cupcakes and sprinkle with rice crispy cereal. Top with the mini eggs. These cake will keep 3-4 days in a cake tin.
Ingredients
For the cupcakes
- 150g Butter (unsalted)
- 150g Billington's Unrefined Golden Caster Sugar
- 3 Egg(s) (free range) (medium)
- 125g Self-raising white flour
- 25g Cocoa powder
- 0.5 tsp Baking powder
For the decoration
- 100g Butter (unsalted)
- 100g Silver Spoon Icing sugar
- 25g Cocoa powder
- 50g Rice krispies
- Mini chocolate eggs
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the cupcakes
- 150g Butter (unsalted)
- 150g Billington's Unrefined Golden Caster Sugar
- 3 Egg(s) (free range) (medium)
- 125g Self-raising white flour
- 25g Cocoa powder
- 0.5 tsp Baking powder
For the decoration
- 100g Butter (unsalted)
- 100g Silver Spoon Icing sugar
- 25g Cocoa powder
- 50g Rice krispies
- Mini chocolate eggs