Embrace your inner chef with some tasty home-made treats for the Easter weekend!
200g self raising flour
150g caster sugar
2 tsp chocolate flavouring
200g soft unsalted butter/margarine
1 tsp baking powder
½ tsp bicarbonate soda
300g icing sugar
150g soft unsalted butter/margarine
1 tsp vanilla extract
60g chocolate hazelnut spread
1 bag of mini eggs to decorate
Pre-heat the oven to 180˚C/350F and place muffin cases in the baking tray.
Using the hand mixer, whisk together the flour, sugar, eggs, butter, baking powder and soda for approximately 2 minutes or until a smooth thick consistency is formed.
Add the chocolate flavouring and whisk until blended in. The mixture should have thinned slightly.
With a table spoon divide the cake mixture between the 12 cake cases and place in the oven for 20-25 minutes or until fully risen and golden brown. When baked, place cupcakes on a wire rack to cool.
Once the cupcakes have cooled, place a tea spoon of chocolate hazelnut spread onto the cupcake making sure the spread stays in the middle of the cakes surface.
To make the butter cream frosting, use the hand mixer to whisk together the butter, icing sugar and vanilla extract. Once blended with a smooth fluffy consistency. Place butter cream into the piping bag with the star shaped nozzle and pipe around the edge of the cupcake, leaving a chocolate centre. Decorate with mini eggs in the middle of the cupcake.