Easter Chocolate Cup Cake: How To Make, Bake And Eat Today.
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
85g (3 oz) Stork tub
1-2 tablespoons milk
1 heaped tablespoon cocoa
225g (8 oz) icing sugar (less 1 tablespoon), sieved
Mini chocolate Easter eggs
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.
Place teaspoons of the mixture in 18 – 20 paper cases or 12-14 muffin cases place in patty tins.
Bake on the second shelf from top of a preheated oven 190°C, 170°C fan, Gas 5 for 15 – 20 minutes.
Cool on a wire tray.
To make chocolate icing, place all ingredients in a mixing bowl and beat until smooth.
Either spread or pipe over the cakes in a nest effect and decorate with Easter eggs.
Recipe and photo credit by Stork