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Easter egg cakes

Easter egg cakes

These delicious Easter egg cakes taste great -  too good to be left until Easter!

Serves

12

Prep: 

10 mins

Cook: 

25 mins

Average: 4.3 (9 votes)

Ingredients

  • 275g/10oz plain flour
  • 100g/4oz caster sugar
  • 50g/2oz cocoa powder
  • 10ml/2tsp baking powder
  • 100g/4oz butter, melted
  • 300ml/1/2pt milk
  • 2 large British Lion eggs, beaten
  • 5ml/1tsp vanilla essence
  • For the icing:
  • 225g/8oz icing sugar, sifted
  • 100g/4oz butter, softened
  • 30ml/2tbsp cocoa powder
  • 30ml/2tbsp hot water

Method

  1. Preheat the oven to 200C/400F/Gas 6 and line a 12 hole muffin tin with paper muffin cases.
  2. To make the muffins, sift the flour, sugar, cocoa and baking powder into a large bowl. Mix the butter, milk, eggs and vanilla together and stir into the flour mixture. Beat until the mixture is just smooth - do not overbeat.
  3. Spoon the mixture into the paper cases and bake for 20-25 minutes or until risen and firm to the touch. Cool on a wire rack.
  4. To decorate, beat the icing sugar and butter together. Blend the cocoa and water to a smooth paste and beat into the butter mix. Spread over the top of the muffins and decorate with Easter eggs.