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by Celebrity Chef Edward Hayden on Classic Hits 4FM Cook With Harvey
- 7oz/200g Avonmore Butter (softened)
- 7oz/200g caster sugar
- 14oz/400g plain flour
- 1 rounded teaspoon baking powder
- 5 large eggs
- 6oz/175g softened butter
- 12oz/350g icing sugar
- ½ teaspoon vanilla extract
- A couple of drops of yellow food colouring
- 1 dessert spoon boiling water
Preheat the oven to 180C/350F/Gas Mark 4
Fill a 12 cup muffin tray with muffin papers
In a large mixing bowl cream the Avonmore Butter and sugar in a large mixing bowl until they are light and fluffy. Add in the eggs to the mixture.
Add the baking powder to the flour and lightly sieve that into the buttery mixture.
Return the mixture to the machine and continue to cream the mixture together lightly until a smooth dropping consistency has been achieved.
Divide the mixture between the 12 muffin cases and pop the tray into the oven for approximately 25-30 minutes or until golden brown.
Allow to cool whilst making the butter icing topping.
Place the softened butter and icing sugar into a large mixing bowl with the vanilla extract and cream until light and fluffy. Add in the boiling water and yellow food colouring to get an extra smooth and light consistency.
Using a piping bag, pipe a large swirl of icing on top of each cupcake and then top with some mini chocolate eggs and some appropriate Easter decorations.
Store in an airtight container until required.