Chocolate 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
• 25g (1oz) cocoa
• SuperCook Baking Cases

For the icing

• 1 x 325g tub SuperCook EasyIce Chocolate Butter Icing

Or

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

To decorate

• Coloured Chocolate mini eggs

Method

1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Place the SuperCook Baking Cases into a cupcake  tin.
2. Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.
3. Fold in the remaining flour and cocoa 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 the oven and leave to cool on a cooling rack.
5. Use a star nozzle to pipe the EasyIce Chocolate 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 your own butter icing, place the butter in a bowl and beat until soft.
7. Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable.
8. Sift and beat the cocoa powder in to the icing and use as above.

Makes: 12