Easter cupcakes

photography by: Louis Hiemstra

These cupcakes are simple to make and loads of fun for kids to decorate. Try to involve kids as much as possible with the basic techniques of baking, such as sifting, mixing and icing. It is important for them to learn and also a fun way to spend time together.

Preparation time: 20-30 minutes
Baking time: 10-12 minutes
Makes: 20 cupcakes

Cupcake batter
125g (4.5 oz) softened butter
170g (6 oz) castor sugar
1 tsp vanilla essence
2 large eggs
280g (10 oz) self-raising flour
200ml (6.8 fl oz) milk

Decoration
260g (9 oz) icing sugar, sifted
5 Tbsp fresh lemon juice
Mini candy coated chocolate eggs

Place cupcake cases into lightly greased muffin tins and preheat the oven to 180°C (350°F).
Beat the butter and sugar together in a medium sized bowl until light and pale in color. Add the eggs, one at a time beating well after each addition. Add the vanilla essence and combine well.
Sift in the flour and fold in alternately with the milk until well combined.
Spoon the mixture into paper cases until three quarters full and bake for 10-15 minutes or until golden and cooked through. Leave to cool on a cooling rack.
Prepare the icing by sifting the icing sugar into a bowl. Add the lemon juice and stir to form a paste that thickly coats the back of a spoon.
Decorate cupcakes by spooning icing over and topping with mini eggs or other preferred candy.

Notes:
Make different kinds of icings by dividing the prepared icing in two. Dip a skewer into food coloring of choice and stir into icing to color.
To make own self-raising flour, use 1 cup cake flour (all purpose or plain flour) to 1 tsp baking powder.

Kid-friendly:
It's important to teach your children the basics of cooking. They will love picking out the candy and icing colors with this recipe.

photography by: Louis Hiemstra