Happy Easter!
Yes, I know I’m a little late...but if you knew me
personally you would know that I’m a little late for everything! To the extent
that during school when my best friends would invite me to sleepovers they would tell me a time half an hour earlier
than everyone else so that we would all arrive at around the same time!
Today I made these little beauties, because there can never
be too much Nutella or too many mini eggs in one day!
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The mixture makes twelve cupcakes.
Preheat the oven to 170°C/325°F/gas mark 3.
Put the 100g
plain flour, 20g cocoa powder, 140g caster sugar, 1 ½ tsps baking powder, pinch
of salt and 40g softened butter
in a mixer and beat on slow speed or mix by hand until all ingredients are
combined.
Pour 120ml milk
into the mixture and beat well until all ingredients are well mixed.
Add 1 egg
and beat well.
Spoon the mixture into paper cases around two
thirds full and bake for 20 mins or until the sponge bounces back when touched.
Leave to cool, then turn out onto a wire rack.
When the cupcakes have cooled, cut a teaspoon sized
hole in the top of each cupcake and fill with a spoonful of Nutella. Replace the top of the cake.
Beat 250g
icing sugar and 80g softened
unsalted butter together by hand or using an electric whisk.
Once well mixed, turn the mixer down to a slow
speed and slowly add 25ml milk.
Beat on a high speed for at least 5 minutes until
the icing is light and fluffy.
Stir in 80g
Nutella by hand until evenly mixed.
Pipe the frosting on top of each cupcake and
decorate with a mini egg.
Dust with a little icing sugar for that professional look!
Please forgive my poor excuse at icing – it was my first
attempt using a piping bag and it is a heck of a lot trickier than I thought it
would be! I am a true supporter of the
phrase ‘practice makes perfect’, so hopefully future baking attempts will
showcase a more polished performance!
Until next time, K x
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