MAXINE GORDON makes some Easter treats for all the family.

THESE tempting cupcakes are for anyone who has given up chocolate for Lent and is preparing for a choc-overload tomorrow.

A pretty plate of these can be rustled up in half an hour - and are great fun to make with the kids.

One tip, though, buy a spare bag of mini eggs, because it's surprising how they seem to vanish as you wait for the cakes to come out of the oven.


Easter cupcakes

Makes 12 large cupcakes (muffin size) or 18 small cakes

Cupcakes

6 oz butter or Stork

6 oz caster sugar

3 medium eggs, lightly beaten

5 oz self-raising flour

1 oz cocoa

1/2 teaspoon baking powder

Icing

3 oz butter or Stork

6 oz icing sugar, sieved

1 oz cocoa powder, sieved

few drops of milk to create correct consistency

100g mini chocolate eggs, to decorate


Method

Pre-heat the oven to 190C/170Cfan/Gas 5

1. Cream butter and sugar together in a mixing bowl using a wooden spoon, add eggs then fold in the flour, cocoa and baking powder.

2. Put dessertspoons of the mixture into paper cases (18 small cake cases or 12 muffin cases).

3. Bake in preheated oven for 15 to 20 minutes (should be firm to touch or if insert a metal skewer into centre, should come out clean). Cool on a wire tray.

4. To make chocolate icing, place all ingredients in a mixing bowl and beat until smooth. Either spread or pipe over the cakes in a nest effect and decorate with mini eggs.