FULL RECIPE

My last Easter treat !!

Light fluffy cupcakes topped with chocolate icing and chocolate curls.....

Happy Easter to all !
Feliz Pascua de Resurrección para todos!

Source : Chelsea.co.nz

Ingredients
(10 cupcakes)

150 grams butter
1 cup Caster sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups self raising flour
3/4 cups milk

Chocolate icing

120 grams ( 4ounces) unsweetened
chocolate coarsely chopped
2/3 cup (150 grams) unsalted butter
room temperature
1 1/3 cup icing sugar
1 teaspoon vanilla extract

Method

Beat butter in an electric mixer until smooth, add sugar and beat until light and fluffy. Add eggs and mix well. Add the vanilla, flour and milk. Beat until smooth.

Place individual pape baking cups in a cupcake tin, spoon in mixture until they are about 2/3 full - you shouldget 10 cupocakes.
Bake in the oven at 190°c for 20 minutes or until golden. While cupcakes are cooling on a wire rack, prepare icing.

Chocolate Frosting

Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer or with a hand mixer, beat the butter until smooth and creamy,. Add the sugar and beat until is light and fluffy . Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated and beat until is smooth and glossy.

To decorate
Spread chocolate icing thickly on to cooled cupcakes. Arrange chocolate pieces gently into the icing.
Finish by placing mini eggs in the centres.

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