Recipes

Easter Cakes

Ingredients                                                      Equipment

50g soft margarine                                           large bowl

50g caster sugar                                               glass bowl

50g SR flour                                                       wooden spoon

1 egg teaspoon                                                  table knife

1.25mls vanilla essence                                    spatula

6 chocolate buttons                                           sieve

6 mini eggs                                                          bun tray 

Oven temperature: 180°C or Gas 6

Cooking time: 12-15 minutes

Method

1. Preheat the oven.

2. Measure out SR flour and sieve into the large bowl. Measure sugar and add to the large bowl with the margarine.

3. Crack the egg into the glass bowl, add the vanilla essence and beat together with a fork until combined.

4. Add the egg mixture to the large bowl and beat the mixture together using the wooden spoon until a smooth batter is achieved.

5. Use a metal tablespoon and table knife to divide the mixture equally amongst the paper cases. Wipe any spills off the bun tin and carefully place in the oven.

6. Wash dishes as the cakes are baking.

7. Remove from the oven when they are golden brown and springy to the touch.

8. When still warm, place a chocolate button top followed by a mini egg when the chocolate has melted slightly.