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

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:

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