Prep
20 mins, plus decoratingBake
25 minsServes
10Difficulty
Medium About
This easy cupcake recipe for kids yields the cutest chocolate Easter cupcakes perfect for Easter themed events and celebrations!
Watch video instructions or scroll for step-by-step
Get creative with your Easter cupcakes
When it’s time to decorate your scrumptiously baked chocolate Easter cupcakes, why not let your creativity – or your kids’ – take the reins? Pretty much any sweet treat can be added to these cupcake nests, so feel free to grab your favourite chocolates and sweets and get ready to slice, dice and sprinkle your favourite goodies atop these yummy cakes.
How to make chocolate Easter cupcakes at home
Preheat the oven to 180°C, Fan oven 160°C, Gas Mark 4. Put 10 large paper cupcake cases into a bun tin.
Beat the butter and sugar together until light and creamy, then gradually beat in the eggs. Stir in the milk and vanilla extract, then sift in the flour, cocoa, baking powder and salt, folding in with a large metal spoon.
TOP TIP
When mixing the ingredients together, it’s important to make sure you don’t over or under mix them, as this will impact the outcome of the cupcakes. Instead, be sure to just mix the ingredients until they have combined nicely.
Spoon the mixture into the paper cases. Bake on the middle shelf of the oven for 22-25 minutes, until risen and firm. Cool for a few minutes, then transfer to a wire rack to cool completely.
To decorate, beat the butter, icing sugar and cocoa powder together for 3-4 minutes until light and fluffy, adding 1 tbsp warm water. Pipe or spread on top of the cakes, leaving a slight depression in the middle. Sprinkle chocolate flake around the edges, then place 3 mini chocolate eggs in the middle of each cake.
TOP TIP
You can freeze these cakes for up to 3 months, though be sure to add the mini Easter eggs only once the cakes have thawed.
Ingredients – 9 items
1
For the sponge
Fairtrade Tate & Lyle Light Muscovado Sugar
Butter
At room temperature
Large eggs
Milk
Vanilla extract
Self raising flour
Cocoa powder
Baking powder
Salt
For the icing
Butter
Room temperature
Fairtrade Tate & Lyle Icing Sugar
Cocoa powder
Chocolate Bars
Crumbled
Mini easter eggs
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300 servings in one easily storable dispenser, it`s an aspartame-free, low-calorie treat.
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Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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Recipe in bio!
#carrotday #internationalcarrotday2024 #carrotcake #carrotcakerecipe #cakedecorating #eastercake #easterrecipe #tateandlyle #sugar #sugareducation #sugarcane #canesugar #sustainability #fairtrade #ethicalbusiness #carrotcakecupcakes
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