Simplicity is the Key to Successful Baking
I am writing this blog post to enter Easter Bake & Make Competition hosted by The Pink Whisk and Two Little Fleas
(http://www.twolittlefleas.co.uk/)
Everybody love a mouth watering cup cake as a treat. Whether it is for a tea time treat or for a picnic outing. My Chocolate bunny cup cake are so easy to make, you can make them as often as you like. Just like grandmother use to make them. You don't need to be an expert baker and you don't need to have any modern gargets either.
For the Cup Cakes
100g butter
100g caster sugar
150g SR Flour
2 eggs
For decorations:
70g butter ( soften)
150g icing sugar
50g toasted coconuts
6 chocolate bunnies
Beat soften butter and caster sugar together in a large bowl with a wooden spoon till light and fluffy.
Add in beaten eggs, one at a time. Fold in the flour with a metal spoon.
Line a muffin tin with 6 cupcake cases. Spoon the mixture into the cases. Bake in a preheated oven for 20-25 minutes at 180C/Gas4. Remove from the oven and leave to cool.
To make the icing:
Beat the icing sugar and butter together with a wooden spoon till light and fluffy. Spread the icing on top of the cup cakes. Place the toasted coconut on a plate. Coat the top of the cupcake with coconut. Decorate each cake with a little chocolate bunny.
