Easter Cupcakes Recipe

Ingredients

 2/3 cups of Softened Margarine.
 1 cup of Light brown sugar.
 ¾ cup of White Sugar.
 2 x Eggs.
 1 teaspoon of Vanilla extract.
 2 ¾ cup of Flour.
 2 ½ teaspoon of Baking powder.
 1 teaspoon of Salt.
 1 ¼ cup of Milk.
 24 sm Chocolate eggs.

Directions

1

Mix margarine, light brown and white sugar, eggs and vanilla extract in large mixing bowl until blended.

2

Use an electronic beater, on high speed, for 5 mins, scraping the bowl occasionally. Turn the beater to low speed, add the flour, baking powder and salt. Whilst adding the dry ingredients, slowly add the milk to make sure the mixture is still wet.

3

Line a tray with 24 cupcake cases, fill them 1/3 full and place 1 chocolate egg in the center of each. Put more batter onto the top of the egg until the cups are 2/3 full.

4

Bake in an oven at 350 F for 18 to 20 mins or until the cakes are springy when touched on the top.

Ingredients

 2/3 cups of Softened Margarine.
 1 cup of Light brown sugar.
 ¾ cup of White Sugar.
 2 x Eggs.
 1 teaspoon of Vanilla extract.
 2 ¾ cup of Flour.
 2 ½ teaspoon of Baking powder.
 1 teaspoon of Salt.
 1 ¼ cup of Milk.
 24 sm Chocolate eggs.

Directions

1

Mix margarine, light brown and white sugar, eggs and vanilla extract in large mixing bowl until blended.

2

Use an electronic beater, on high speed, for 5 mins, scraping the bowl occasionally. Turn the beater to low speed, add the flour, baking powder and salt. Whilst adding the dry ingredients, slowly add the milk to make sure the mixture is still wet.

3

Line a tray with 24 cupcake cases, fill them 1/3 full and place 1 chocolate egg in the center of each. Put more batter onto the top of the egg until the cups are 2/3 full.

4

Bake in an oven at 350 F for 18 to 20 mins or until the cakes are springy when touched on the top.

Easter Cupcakes Recipe
IngredientsDirections