Easter Cupcake


115g butter soft
115g caster sugar
2 eggs
85g self-raising white flour
25g cocoa powder

to decor:
85g butter soft
175g icing sugar
1 tbsp milk
3 drops vanilla extract
egg chocolate
paper baking cases (for cupcake)

Pre heat the oven 180C
Put the butter and sugar in a bowl, beat until is fluffy, gradually add the eggs, beating well after each adition. Sift in the flour and cocoa powder, then fold into the paper cases.
Bake for 20′, leave cool.

To decor:
Put the butter in a bowl and beat until fluffy, sift in the icing sugar and beat together until mixed all well, adding a milk and vanilla extract. Put this icing in a piping bag and pipe a circle
around the edge of each cupcakes (to form the nest), decor in the centre with the egg chocolates.


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