With Easter just around the corner, we wanted to share this little recipe with you.
Easter Carrot Cup Cake
- 4oz Butter
- 4oz Caster Sugar
- 4oz SR Flour
- 2 Eggs
- Bun Cases
- Coloured Fondant Icing
- Carrot Decorations
(Found at major supermarkets)
Cream together, butter & sugar then add beaten eggs to mixture gradually. Next fold in the flour and mix together until the mixture is light and airy.
The mixture should make around 6-8 cup cakes. Using a muffin tin/bun case tin line with individual bun cases.
Next using a teaspoon measure 2 spoonfuls of mixture into each case.
Bake in the oven for 20mins or when springy to touch. Gas Mark 4. 375 F. 190 C.
Whilst cup cakes are cooling roll out some coloured icing and using a round cutter make a circle base. Wet the icing and apply to the cup cake. Then add your decorations using a dot of water to apply them to the icing then leave to set.