Sunday, 24 April 2011

Easy Easter Baking

It's just not Easter without chocolate cornflake cakes:

I simply placed 50g butter, 150g milk chocolate and 2 tbsp golden syrup in a small saucepan, and gently melted over a low heat. Then we poured this over 80g cornflakes, mixed it in well, topped with Mini Eggs and chilled in the fridge for a couple of hours until set. These cakes get me so nostalgic!

Then this afternoon, after already consuming way too much sugar, we made some lemon cupcakes.

Pretty pretty cakes! I always use this basic cupcake recipe:

125g softened butter

125g caster sugar

2 medium eggs

125g self raising flour

(and 2tbsp milk if making plain cupcakes, but for lemon cupcakes replace this

with the juice and rind of 1 lemon)

Preheat the oven to 190'C/Gas 5.

Beat together the butter and sugar until light and fluffy.

Add the eggs, lemon rind and juice and the flour to the bowl. Beat the mixture until smooth.

Divide the mixture between 12 paper cases in a cake tray, and bake in the centre of the oven intil risen and golden. This will take 12-15 minutes.

Then top with a lemon buttercream icing. Beat 175g softened butter in a bowl to soften it. Add 350g icing sugar, 1tbsp boiling water and 2tbsp lemon juice. Beat until smooth and pale.

Then, time to work it off with an egg hunt in the garden!

Hope you're all having a great Easter!

1 comment:

  1. wow...that's A LOT of chocolate eggs!!! and Toby he is such a cutie.



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