1 min read

Easter Cupcakes

 Easter Cupcakes

A sweet treat perfect for Easter Sunday afternoon tea

Easter Cupcakes




100g (4 oz) butter or margarine

100g (4 0z) caster sugar

100g (4 oz) self raising flour

2 medium eggs

1 tsp vanilla powder


Pre heat oven to 190c/375f and have your paper cases ready on a baking tray

Cream margarine and sugar until light and fluffy

Beat in eggs one at a time adding a little flour with each

Gently fold in the remaining flour

Half fill the paper cases with the mixture and bake for 15-20 mins until firm

Cool cakes on a cooling rack and then decorate with icing/frosting of your choice. I used Butter Cream Icing and decorated with Cadbury’s Mini Eggs

Butter Cream Icing:

100g Sieved Icing Sugar

50g Butter or Margarine

1 teaspoon Vanilla Powder

Place all ingredients in a bowl. Mix icing sugar, butter/marg and vanilla powder together  with a wooden spoon until you get a smooth cream.