Easter Cakes

These gorgeous little cakes are the Easter version of my usual vanilla cupcakes. The recipe is simple, and always makes moist, tasty sponge and creamy icing - they taste divine, I promise!

To make the cakes (about 12-18 depending on case size!):

Mix 80g softened unsalted butter, 280g caster sugar, 240g plain flour, 1tbsp baking powder and 1/4 tsp salt in a mixer until like breadcrumbs.  In a separate jug mix together 240ml full fat milk, 1/2 tsp vanilla essence and 2 large free-range eggs.   With mixer on a slow speed, gently add the milk mixture to the dry mix until blended then give it a quick whizz until the batter is smooth.  

Pour the batter into muffin/cake cases, about 2/3 full.  Bake for about 12-15 mins at 190ºC (170ºC fan oven) but do check according to how your oven bakes!  I turn my trays around halfway through for even baking, but that's up to you.

Cool on wire rack.

To make the icing:

Mix 500g icing sugar with 160g softened unsalted butter until like breadcrumbs.  Slowly add a mix of 55ml of whole milk and 1/2 tsp vanilla essence.  You can add a drizzle more milk if you like - find the consistency you want.  When the cakes are cool, pipe a swirl of icing on top.  I like to use the Mr Whippy nozzle, but again - up to you!  Decorate with Smarties mini eggs - these are bright and shiny and look great on these cakes.

Eat, enjoy and impress your friends.  Well, your friends' kids anyway!


  1. Yum yum! Right that's it- I'm gonna start printing off your recipes!