Happy Easter From The Letteroom!

 Where is this year going? We can’t believe it’s Easter time already!  For the Letteroom team,  Easter promises a lovely loooong weekend filled with hot cross buns, an excessive amount of chocolate, time spent with family, and more chocolate.

This past week we’ve been running about getting all of our lovely Easter product orders out the door, we’ve been fuelled by chocolate eggs and Easter nest cupcakes, which are the easiest thing in the world to make!

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We nabbed the recipe from the  Dr Oetker website…

For the Cupcakes:

Cupcake Cases

110 g Butter (4 oz) or Margarine

110 g Caster Sugar (4 oz)

Medium Eggs x 2

110 g Self-Raising Flour (4 oz) Sieved

Fine Dark Cocoa Powder 25g or 1 oz)

For the Icing:

130 g Unsalted Butter (4 ½ oz)

250 g Icing Sugar (9 oz)

Fine Dark Cocoa Powder (4 tbsp, 60g or approx 2 1/2 sachets)

about 15 ml Milk or warm water

about 50 g Chocolate Mini Eggs

Preparation

Easter Chocolate Cupcakes

Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Place the Baking Cases into a cupcake tin.

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.

Fold in the remaining flour and cocoa with a metal spoon.

Place spoonfuls of the mixture into the Baking Cases and bake for 15 – 20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.

To make the butter cream icing place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable.

Use a star nozzle to pipe the Chocolate Butter Icing in a circular pattern on top of each cake and place three chocolate mini eggs in the centre of each.