Easy Vanilla & Chocolate Easter Cupcakes скачать в хорошем качестве

Easy Vanilla & Chocolate Easter Cupcakes

Simple and delicious Easter cupcakes - vanilla sponge cake with a tasty chocolatey frosting and mini eggs to decorate. Perfect for kids and quick to make. ►LIKE - If you liked my video & would like to see more, remember to 'LIKE' (👍) my video ►SUBSCRIBE - Click 'SUBSCRIBE' for all my videos here on YouTube - it doesn't cost anything and you can watch all my videos as soon as they come out. ►COMMENTS - I read my comments & it gives me an idea of your preferences and what you'd like to see next. ❤ NEW WEBSITE ❤ I have a new website!!!!!!!! I hope you all like it - I wanted to make printing the recipes easier so I have a really simple and clear site. I hope you'll check it out - http://www.sweetheartcakesbakes.co.uk/ SOCIAL MEDIA - ►FACEBOOK - Facebook.com/SweetHeartCCM ►TWITTER - @SweetHeartCCMUK ►INSTAGRAM - @SweetHeartCCM This is what you'll need: 125g/4.5oz margarine (you can use it straight from the fridge) 125g/4.5oz white sugar 125g/4.5oz self raising flour (or plain/all purpose plus 1tspn baking powder and bicarb) 2 eggs at room temp 65ml/ 1/4cup milk pinch salt 130g icing sugar (aka powdered or confectioners sugar) 30g quality cocoa powder 80g/2.8oz soft butter Around 30ml milk (you may not use all of this) Mini eggs Method: 1. Mix marg and sugar until fluffy 2. Add eggs, flour, salt and vanilla and mix for 30 seconds (in a stand mixer, longer by hand) 3. Add 1/4cup milk and mix until soft - 1 minute (in a stand mixer, longer by hand) 4. Distribute into paper cases and bake at 160c (Gas mark3/325F) fan for 20-25 minutes. 5. Allow cakes to cool. 6. Mix icing sugar, cocoa and soft butter. 7. Add milk slowly until a just soft consistency is reached 8. Pipe onto cupcakes and add mini eggs. TIPS: *You can use margarine to bake with straight from the fridge - use a nice tasting one though! (I used Flora Buttery) *White sugar tastes sweeter than brown so if you switch sugars, be aware that the cakes wont be as sweet. *Use room temp eggs. *Bake on a lower heat for smooth topped cupcakes - for domed cupcakes, bake at 180c but for around 16-20 mins. *Use SOFT butter for frosting - cold butter is really hard to mix. *Also, butter holds it's shape better once cooled than margarine so butter is the best choice for buttercream.