Easter cupcakes

In many cultures around the world, the egg is a symbol of new life, fertility and rebirth. For Christians, the Easter egg is symbolic of the resurrection of Jesus Christ.

I love visiting home during Easter. The tradition (not sure when and how it came about), is the cooking is done by everyone including the men. Nyama choma, baked ham, chicken tikka, potatoes, the list is endless.

My brother cooks the best chapatis and mutura. My mum... fried meat to die for. I, on the other hand, I am the all-rounder so I get to bake with the help of my children, nieces and nephews. The outcome is always amazing.

On the menu this year will be Easter cupcakes, which are a favourite for all. I love this particular recipe because the children get to eat candy with permission (I haven’t told them yet about the chocolate egg in the cupcake). I am sure they will be thrilled.

I wish you all a happy Easter weekend

Prep Times: 20 mins

Bake Time: 30 mins

Ready In: 50 mins

Ingredients:

2¼ cups all-purpose flour

2½ teaspoon baking powder

1 teaspoon salt

2/3 margarine, softened

1 cup brown sugar

¾ cups white sugar

2 eggs

2 teaspoon vanilla essence

1¼ cups milk

24 small chocolate eggs (available in supermarkets)

Directions:

Preheat oven to 175 degrees C, then grease your muffin tray (24 cups), or use cupcake liners.

Sift together the flour, baking powder and salt into a large glass bowl. In a separate bowl, cream together the margarine, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla essence.

Once done, fold in the flour mixture, alternately with the milk, mixing just until incorporated. Fill each muffin cup to 1/3 and place a chocolate egg in the centre of each. Top with remaining batter until cups are 2/3 full.

Bake in pre-heated oven for 18 to 20 minutes or until golden brown, and tops spring back when lightly tapped. Decorate with coloured coconut frosting or dessicated coconut.