Easter is coming up, here is a great recipe to make if you're having an Easter party or looking for an activity to do with your kids during this holiday.
- 325g unsalted butter, softened
- 1 cup (220g) caster sugar
- 1 1/2 cups (225g) self-raising flour, sifted
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup (125ml) milk
- 3 cups (450g) icing sugar, sifted
- Food colouring of your choice
- 24 coloured chocolate Easter eggs, to garnish
Preheat the oven to 190°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.
Place 225g butter in a food processor with the caster sugar, flour, eggs, vanilla extract and 1/4 cup (60ml) milk. Process until the mixture is smooth, then divide among the muffin cases. Place an unwrapped egg in each of the filled muffin cases. Place in the oven and bake for 15-20 minutes until risen and golden.
Meanwhile, to make the icing, place the icing sugar, remaining 100g of butter and remaining 1/4 cup milk in the bowl of an electric mixer. Beat on medium-high speed for about 5 minutes or until the mixture is light and fluffy. Add a few drops of food colouring of your choice and beat to combine.
Remove the cupcakes from the oven, allow to cool slightly, then transfer to a wire rack to cool completely. When cakes are cool, scoop the icing into a piping bag with a star nozzle, then use to ice cakes. Garnish each one with one of the leftover Easter eggs, then serve.