Easter Cupcakes

Ingredients for the cakes:

• 
  110g (4oz) butter or margarine
• 110g (4oz) caster sugar
• 2 medium size eggs
• 110g (4oz) self raising flour - sieved
• 2 – 3 drops Dr. Oetker  Natural Vanilla Extract
• Dr. Oetker Baking Cases

For the icing

• 1½ x 325g tubs Dr. Oetker EasyIce Vanilla Butter Icing

Or

• 130g (4½oz) unsalted butter
• 250g (9oz) icing sugar
• milk or warm water

To decorate

• Coloured Chocolate mini eggs

Method

1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Place the Baking Cases into a bun tray.
2. Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and Natural Vanilla Extract, if the mixture starts to curdle, add a little flour.
3. Fold in the remaining flour with a metal spoon.
4. Place spoonfuls of the mixture into the baking cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool on a cooling rack.
5. Use a star nozzle to pipe the EasyIce Vanilla Butter Icing in a circular pattern on top of each cake and place three chocolate mini eggs in the centre of each
6. Alternatively to make you own butter icing, place the butter in a bowl and beat until soft.
7. Gradually sift and beat in the icing sugar.
8. Mix in the Natural Vanilla Extract and enough milk / water to make the icing fluffy and spreadable and use as above.

Makes: 12