Easter egg fairy cakes

        
Easter egg fairy cakes

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.
Makes

4

Portions
.Not Suitable for freezing
. Preparation

10

minutes
.

10

minutes cooking time
.180 C°, 350 F°, Gas Mark 4

Ingredients

  • 150g softened butter
  • 150g caster sugar
  • 3 eggs 
  • 125g self raising flour
  • 25g cocoa powder

Method

  1. Beat together the butter and sugar in a mixing bowl until the mixture is pale and creamy.
  2. Add the eggs to the mixture, one at a time and stir until smooth.
  3. Mix in the flour and cocoa powder.
  4. Spoon into cake cases in a bun tin and cook for 15 minutes. 
  5. The cakes are done when they are well-risen and golden brown and feel springy in the middle. Leave to cool on a wire rack.
  6. To decorate, make butter icing by mixing 100g butter, softened with 215g icing sugar and 1-4 tsp milk (if needed) and spread it over the top of the cakes, then add mini Easter eggs or mini chocolate buttons.




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