Easter is such a lovely time of year and it is made even better by this glorious weather. Not that you really want to be stuck in your kitchen, but if the urge takes you, here are some easy ideas for decorating Easter cupcakes.
Raspberry and White Chocolate Cupcakes
- For the cupcakes
- 375 g self-raising flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 120 ml milk
- 120 ml vegetable or rapeseed oil
- 1 teaspoon vanilla essence or extract
- 115 g unsalted butter at room temperature
- 225 g caster sugar
- 3 eggs
- 50 g seedless jam or lemon curd
- For the white chocolate buttercream
- 50 g white chocolate
- 125 g unsalted butter at room temperature
- 250 g icing sugar
- 2 tablespoons of milk
- Preheat the oven to 180C/160 fan/gas 5 and line a twelve-hole muffin tin with paper cases.
- Sieve the flour, baking powder, bicarbonate of soda and salt into a bowl and leave to one side.
- Measure out the milk, oil and vanilla in a jug and also leave to one side.
- Whisk the butter and sugar in a mixer until very pale and creamy.
- Add the eggs one at a time and mix.
- Add the flour mix and milk/oil mix alternately to the mixer until it is combined - be careful not to over mix.Spoon into the paper cases.
- Bake for 20 minutes or until a cocktail stick comes out clean. Leave to cool on a wire rack.
- Once cooled, using a small spoon, scoop out a hole in the centre of the cupcakes and fill with jam or lemon curd.
- For the Buttercream
- Melt the white chocolate in a bowl in the microwave (for 30 seconds) or in a bowl over a pan of gently bubbling water. Leave to cool slightly.
- In a stand mixer, beat the butter until pale.
- Add the icing sugar a little at a time and beat again until smooth.
- Pour in the white chocolate a mix well.
- Add two tablespoons of milk to loosen the mixture a little if it is too thick.
- Pipe your buttercream onto your cooled cakes or spread on with a spatula. Decorate with chocolate mini eggs, chicks and hundreds and thousands.