These sweet Easter-inspired cupcakes are dusted in cocoa icing and decorated with Red Tulip birds eggs.
- Preheat the oven to 180C or 160C fan-forced. Line 12 medium muffin cups with paper cases. Using electric beaters, beat the butter, sugar and vanilla until light and creamy. Add eggs one at a time and beat well after each addition.
- Sift the flour and cocoa over butter mixture and add the milk. Fold in until just combined. Spoon into the paper cases, dividing evenly. Bake for 20 mins or until they spring back to a gentle touch. Transfer to a wire rack to cool.
- To make icing, sift the icing sugar and cocoa powder into a bowl and add butter. Pour the hot water onto the butter and stir to combine. Spread over cakes. To decorate, top with chopped chocolate fingers to look like a nest and put an egg in the middle.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set