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Chocolate Easter Cakes

With an egg basket this good, Easter treats become even greater treats with ths classic Easter recipe.
 
Method 

 

  1. Heat oven to 190C/fan 170C/gas 5 and put 12 Easter cases into a fairy-cake tin.

  2. Tip all the ingredients for the cake into a mixing bowl and beat for 2 mins with an electric hand-whisk until smooth.

  3. Divide between the cases so they are two-thirds filled, then bake for 12-15 mins until risen. Cool on a wire rack.

  4. For the frosting, microwave the chocolate on high for 1 min.

  5. Cream the butter and sugar together, then beat in the melted chocolate.

  6. Spread on the cakes and decorate with maltesers and chocolate eggs.

 

          
               

Servings

                       12 cupcakes

 

Ingredients

 

For the case

  • 140g soft butter

  • 140g golden caster sugar

  • 3 medium eggs

  • 100g self-raising flour

  • 25g cocoa, sifted

 

For the frostng

  • 85g milk chocolate, broken

  • 85g soft butter

  • 140g icing sugar, sifted

  • 2 x 35g/1½oz packs white chocolate maltesers, mini foil-wrapped chocolate eggs

  • Mini foil wrapped chocolate eggs

 

Ideal recipe for kids
15 minute preparation
Suitable for vegetarians
Freezable

% of a child's RDA* (per cake)

total kcals - 34%    saturates - 45% protein - 13%             fibre - 0%

carbs - 14%                         sugar - 29%

fat - 22%                             salt - 10%

      

12 cup cake baking tray with non-stick finish. Ideal for getting great results with this recipe! >> more

   
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