Easter Cupcakes

These were a happy experiment, as during the coronovirus lockdown many baking ingredients became scarce, including white sugar and icing sugar and so I blasted some brown sugar in my Nutribullet (I don’t have a food processor) and hey presto, I ended up with brown icing sugar! So I added cocoa to disguise the strange colour and it worked a treat. The butter icing was a little crunchy, but I doubt anyone would have noticed. These cakes then went out on Easter Sunday as gifts to the vulnerable, isolated and people in the NHS. I baked over 💯 cupcakes during the lockdown and had the most amazing fun.

1 cup SR flour/ 4oz/100g

1 cup caster sugar/4oz/100g

1/2  cup soft butter/margarine 2oz/1 stick/50g

2 eggs

1 tsp vanilla essence

Utensils: shallow baking tray, stand mixer or hand mixer.

How to

Set oven to 180C/160C fan/355F/320F fan

1. Mix sugar & butter together in a bowl until combined. Then sift in flour & mix.

2. Break in eggs, add vanilla essence, and mix until everything is combined.

3. Spoon into greased baking tray or paper cases.

4. Bake for 15-20 minutes until golden.

5. Once cool, top with glacé icing & sprinkles.

   To make glacé icing combine sieved icing sugar (powdered sugar) with a small amount of water.

One Minute Trifle