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For the cupcakes:
100g plain flour
20g cocoa powder
140g caster sugar
1 ½ tsp baking powder
40g butter at room temperature
¼ tsp vanilla extract – on sale from 10th April
For the topping:
170g Icing Sugar
110g butter, softened
50g cocoa powder
Mini Eggs 1 pk
Preheat oven to 180°C/355°F/Gas Mark 4.
Cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating continuously.
Sift in the flour baking powder and mix gently.
Finally, add the vanilla extract and mix until combined fully.
Spoon the mixture into a prepared cupcake tin. Bake for 20 minutes until a skewer comes out clean.
Once cooked, remove the cupcakes from the oven to cool on a wire rack – for about 15 minutes.
Meanwhile make the buttercream.
Beat the butter in a large bowl until soft. Add the icing sugar and cocoa powder and beat until smooth.
Spoon into a piping bag and apply to the sponges in a circular motion in the shape of a nest.
Add the finishing touches e.g. Mini eggs.
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