My 13 year old son and I decided to bake some cupcakes on our chilled out Easter Sunday. It’s not often that he wants to join me in baking so I grabbed the opportunity with both hands.

We  chose to use Nigella’s Victoria Sponge recipe, which is basically bunging all the ingredients into a food processor and whizzing it up, easy peasy. I’ll share the recipe further on down the page.

Now, we was going to make a proper big Victoria sponge cake as the recipe suggests but we didn’t have any fresh cream or icing sugar for buttercream so we decided to do cupcakes with melted chocolate and mini eggs, well it is Easter after all!

This recipe really is so quick and easy. Once whisked up in the food processor we put the mixture into the cake cases and into the pre warmed oven for 15-20 minutes… and voila!

The mixture made 24 cupcakes. I had to try one just for testing purposes, of course! Such a yummy, light and airy sponge.

We melted some dairy milk chocolate in the microwave, nice and gently so as not to burn it, then spread or drizzled it over the cakes and topped them all with Cadbury mini eggs.

Recipe
Ingredients:
225g caster sugar
225g soft margarine (at room temperature) (or the same amount of soft butter)
4 eggs (at room temperature)
200g Self raising flour
25g cornflour { as I didn’t have any cornflour I omitted this bit and added 225g of SR flour instead }
1 teaspoon baking powder
1 teaspoon vanilla extract
3 tablespoons milk (at room temperature)

Method:
1. Preheat the oven to 180°C or 350°F or gas mark 4.

2. Put ALL the ingredients in a food processor and pulse for a few seconds until everything is mixed.

3. Split the batter between 2 greased 8 inch round tins, and bake for 25 minutes or as  I did, split ingredients between 24 small cake cases and put in oven until golden brown for about 15 minutes.

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Enjoy!!

Laura X