These cute Easter cupcakes take minutes to prepare and are delicious little treat. Kids will love to help make these Easter cupcakes!
For the cupcakes
125 g Avonmore butter, softened
125 g caster sugar
2 OEgg eggs
150 g self raising flour
2 teaspoons of cocoa powder
half a teaspoon of baking powder
For the topping
125 g Folláin strawberry jam
2 Cadbury Flakes, smashed
Mini Easter Eggs
12 Cupcake Cases
Preheat the oven to 180 C and line a cupcake tray with 12 paper cases
Beat the butter and sugar until light and creamy.
Then, add the eggs one at a time, beating continuously with an electric whisk.
Sieve the flour and cocoa powder and fold in until fully incorporated in the mixture.
Divide the mixture between the cupcake cases, about two-thirds full.
Bake in the oven for 15 -20 minutes, until well risen and firm to the touch. Allow to cool.
Spread a thin layer of jam on top of the cupcakes, then gently dip in the crushed Cadbury Flake. Top with two or three colourful Easter mini-eggs.
Test to see if your cupcakes are fully baked by removing the tray from the oven and listening for hissing noise. If the tray is silent, the cupcakes are ready.