Easter cake with butter cream icing | ExpatWomanFood.com

Posted on

30 March 2014


Liz Robb

Easter cake with butter cream icing

Easter cake with butter cream icing


125g butter
125g golden caster sugar
2 eggs
125g self-raising flour
2 tablespoons of milk
1 tablespoon of vanilla extract
<strong>Buttercream icing:</strong> for 6 cakes
100g butter
100g icing sugar
Sugar butterflies to decorate


  • 1. Preheat the oven to 180 degrees, 160 degrees fan oven.
  • 2. Soften the butter, place in a bowl with the sugar, and cream them well together.
  • 3. Crack the eggs into a small bowl and beat. Drop the beaten egg a little at a time into the sugar mixture and mix until it is all incorporated.
  • 4. Sift the flour in and stir gently until the mixture is nice and smooth.
  • 5. Drop the milk in gradually, mixing to blend it in, followed by the vanilla extract.
  • 6. Place 12 paper cases in a bun tin and spoon the mixture into the cases, dividing the mixture equally between them. Bake in the preheated oven for 15 - 20 minute until risen and cooked through. Allow to cool as you prepare the icing.
  • <strong>Buttercream icing:</strong>
  • Ensure that the butter is really soft. Place it in a bowl and sift in the icing sugar, then beat them together well until it forms a thick paste.
  • Either pipe the icing on top of the cake or, as I did, just spoon a portion onto the cake and use a knife to spread it on roughly. It does not need to be smooth, but should have little peaks. Press a sugar flour into the centre straight away.
Cooks Note

Makes 12 cakes

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