12 Apr 2009


Julia over at A Slice of Cherry Pie is hosting her annual Easter Cake Bake challenge and this is my entry.

If you click here you can see my two previous entries for this challenge.

Cupcake heaven - I made vanilla scented cupcakes, topped with chocolate fudge icing, on to which I placed the mini-eggs. Curls of white Belgium chocolate and Green & Blacks Organic Dark Chocolate, were then scattered over the cupcakes.

To make 12 vanilla cupcakes you will need: 150g softened unsalted butter, 150g caster sugar, 175g self-raising flour, 3 eggs, 2 teaspoons vanilla extract.

1. Line a 12 hole muffin tray with paper cake cases. Put all the ingredients in a bowl and beat for 2 minutes. Divide the mixture among the cases.
2. Bake in a preheated oven, 180°C/350°F/Gas 4 for 18-20 minutes until they are risen and just firm to the touch. Transfer the cakes to a wire rack to cool.

Chocolate Fudge Icing

You will need: 25g unsalted butter, 15g cocoa powder, 175g icing sugar, 2 tablespoons of milk.

1. Melt the butter in a small saucepan. Stir in the cocoa powder and cook, stirring for about 30 seconds until smooth. Remove the pan from the heat and gradually stir in the icing sugar and milk, mixing until smooth.
2. Return to the heat for 1 minute, stirring until it has a glossy pouring consistency. Quickly spread the icing over the cakes whilst it is still warm.

Note: Very quickly, the fudge icing cannot be spread, as it cools down. I popped the mixture into a basin and warmed it through in the microwave until it became a pouring consistency again, you may need to thin it down a little with some more milk.

Spread the chocolate fudge icing on top of the cupcakes, and top with mini eggs. Decorate with the chocolate curls.