Quick and Easy Easter Egg Cakes
|Caster sugar||100 Gram|
|Eggs||2 , beaten|
|Self raising flour||75 Gram|
|Cocoa powder||3 Tablespoon|
|Hot water||3 Tablespoon|
|Butter||75 Gram, softened|
|Icing sugar||100 Gram, sifted|
|Little easter eggs||1 (For Decoration)|
# Preheat the oven to 200C/Fan 180C/Gas Mark 6. Line a 12 hole patty tin with paper cases.
# Place the butter and sugar in a large bowl, then use an electric whisk to beat until light and fluffy. Gradually beat in the eggs. Sift over the flour and cocoa and gently fold in along with the milk, to give a soft cake mixture.
# Divide the mixture between the cake cases then place the tin on a baking tray and bake for 15-20mins or until the cakes are risen and bounce back when lightly touched in the middle.
# Remove from the oven, leave to cool in the tin for 5 mins before transferring to a wire rack to cool completely.
# Meanwhile, make the icing: mix the cocoa and hot water together to make a sticky paste leave to cool. Place this and the butter and icing sugar in a large bowl and use an electric whisk to beat until smooth and fluffy.
# Divide the icing between the cakes - if you like you could pipe it to make nest shapes. Top with easter eggs.
Calories 325 Calories from Fat 115
% Daily Value*
Total Fat 13 g20.2%
Saturated Fat 7.7 g38.3%
Trans Fat 0 g
Cholesterol 97.9 mg32.6%
Sodium 194.2 mg8.1%
Total Carbohydrates 51 g17.1%
Dietary Fiber 2.8 g11.3%
Sugars 36.8 g
Protein 5 g10.1%
Vitamin A 8% Vitamin C
Calcium 7% Iron 10.8%
*Based on a 2000 Calorie diet