Easter Chocolate Cup Cake…

Easter Chocolate Cup Cake…

Servings: 18 – 20

Preparation time: 25 minutes
Cooking time: 20 minutes

Ingredients for cake:

• 115g (4 oz) Stork tub
• 115g (4 oz) castor sugar
• 2 eggs, large
• 115g (4 oz) self-raising flour, sieved together with
• 1 tablespoon cocoa, and
• ½ teaspoon baking powder

Chocolate Icing:

• 85g (3 oz) Stork tub
• 1-2 tablespoons milk
• 1 heaped tablespoon cocoa
• 225g (8 oz) icing sugar (less 1 tablespoon), sieved

To decorate:

• Mini chocolate Easter eggs

Method:

1. To makes cakes, place all the ingredients together in a mixing bowl and beat together with a wooden spoon until well mixed 2 – 3 minutes.
2. Place teaspoons of the mixture in 18 – 20 paper cases or 12-14 muffin cases place in patty tins.
3. Bake on the second shelf from top of a preheated oven 190°C, 170°C fan, Gas 5 for 15 – 20 minutes.
4. Cool on a wire tray.
5. To make chocolate icing, place all ingredients in a mixing bowl and beat until smooth.
6. Either spread or pipe over the cakes in a nest effect and decorate with Easter eggs.

Recipe and photo credit by Stork