Easter is just around the corner so that gives you a perfect excuse to put your aprons on and get baking Reporter: Amie Filcher. Sub-editor: Hayley Daen.
Cupcakes are always a good choice- never underestimate the power of the cupcake. It’s good fun, and if you know young children, get them involved too, as it promotes learning according to Kids Health. They’ll love getting messy, although you may not be able to face the site of your kitchen afterwards.
So let’s get started.
Tip: If you want to add an Easter feel to these cupcakes, add some Cadbury’s Mini eggs on top and voila!
You will need:
For the cakes:
- 200g of self-raising flour
- 200g of caster sugar
- 80g butter
- Dash of milk (if needed)
- 2 eggs
- 1/2 tsp Vanilla Extract
- Oreo cookies
- Cake cases
For the icing:
- 350g Icing sugar
- 2-3 Oreo biscuits (crushed)
- 100g butter
- 50g flour
Preheat the oven to 300 degrees Celsius/150 fan/Gas mark 2.
Step 1 – Making the cake:
In a large bowl, cream the butter and sugar together using the back of a spoon.
Add the eggs and whisk until fully mixed.
Now time to add the flour. For a smoother result, sieve the flour first before folding it in.
If the mixture turns out a little thicker than expected, don’t worry just add a drop of milk to help make it creamier.
Finally, add in the vanilla essence for flavouring.
Step 2 – Making the icing:
Mix together the icing sugar and butter in a bowl.
Crush the Oreos anyway possible. You can use the end of a rolling pin or a mortar and pestle or even a spoon, although the latter may prove trickier as I found out.
Mix the crushed Oreos into the icing mixture.
Add the flour to thicken it up. This will help with shaping the mixture into balls later.
Step 3 – Baking the cakes:
Put cake cases into a cake tray and place an Oreo at the bottom of each cake case.
Place the icing ball on top of the Oreo.
Pour the cake mixture over the top and place in the oven for 20-25 minutes.
Once baked decorate as desired and enjoy. Nom!
Happy baking, and happy Easter!