Easter is a wonderful time of the year. There’s a real sense of summer in the air as we can see ahead to the longer and warmer days. Easter Cupcakes are a delicious treat to enjoy on Easter Sunday. When chocolate is in abundance, it can be nice to opt for something different with a cup of tea after dinner.
Photographed alongside my Easter Cupcakes is my Easter Cake, essentially my pride and joy this weekend. The decorations used on both are from Lidl, where I buy most of my baking and decorating supplies.
Hope you enjoy my Easter Cupcakes!
4oz caster sugar
1 tsp vanilla essence
5 1/2oz self-raising flour
1/2 tsp baking powder
1-2 tbsp milk
150g icing sugar
3 drops yellow food colouring
1 tsp orange cordial
2 tsp water
Line a 12-hole bun tin with cases. Preheat the oven to 180C.
Cream the margarine and sugar until light and fluffy.
Beat in the eggs and vanilla.
Fold in the flour and baking powder. If the mixture is a little stiff, mix in some milk.
Divide the mixture between the 12 cases and bake for 20 minutes in the preheated oven. Transfer to a wire rack to cool completely before decorating.
To decorate, mix together the icing sugar, food colouring and water to form a thick icing. Spread the icing onto the cupcakes and dip each cupcake into a bowl of sugar decorations/sprinkles. Allow to set for an hour before serving, using the fridge as a setting-aid, if necessary.