Easter egg cakes recipe

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  • Rating: 5 stars
  • Cost per serving: 20p
  • 15 mins to prepare and 20 mins to cook, 5 mins to cool Takes: 15 mins to prepare and 20 mins to cook, 5 mins to cool
  • 12 Serves: 12

Preheat the oven to Gas Mark 6, 180°C, 200°C fan. Line a 12-hole patty tin with paper cases.

Place the butter and sugar in a large bowl, then use an electric whisk to beat until light and fluffy. Gradually beat in the eggs. Sift over the flour and cocoa and gently fold in along with the milk, to give a soft cake mixture.

Divide the mixture between the cake cases then place the tin on a baking tray and bake for 15-20mins or until the cakes have risen and bounce back when lightly touched in the middle. Remove from the oven, leave to cool in the tin for 5 mins before transferring to a wire rack to cool completely.

Meanwhile, make the icing: mix the cocoa and hot water together to make a sticky paste leave to cool. Place this and the butter and icing sugar in a large bowl and use an electric whisk to beat until smooth and fluffy.

Divide the icing between the cakes - if you like you could pipe it to make nest shapes. Top with Easter eggs.

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Some products in this recipe are seasonal and so may not be available to buy online all year.

 

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  • 100g butter, softened
  • 100g caster sugar
  • 2 eggs, beaten
  • 75g self raising flour
  • 25g cocoa powder
  • 2tbsp milk
  • 2tsp baking powder
  • For the Icing
  • 3tbsp cocoa powder
  • 3tbsp hot water
  • 75g butter, softened
  • 100g icing sugar, sifted
  • Easter eggs to decorate
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Each serving contains
  • Calories 225 12%
  • Sugar 16g 18%
  • Fat 14g 20%
  • Saturates 8g 40%
  • Salt 0.4g 7%
of an adult's Reference Intake amount. Find out more
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