Easter Cupcakes

Ingredients
75g Soft butter
75g Caster sugar
85g Self-raising flour
2 Medium eggs
1 tsp Vanill

To decorate
500g Greek Yoghurt
175g Icing sugar
Black fondant icing/marzipan/sprinkles etc

Method
1. Pre heat oven 180oC/375oF/Gas 5.
2. Line bun tray with paper cake cases.
3. Put butter and sugar in bowl and beat well with a wooden spoon.
4. Beat eggs and add vanilla.
5. Add to butter and sugar mixture.
6. Beat mixture well.
7. Sieve Self raising flour into mixture & fold in carefully till pale and creamy.
8. Use 2 teaspoons to gently drop mixture into 6/8 cases.
9. Bake for 15-18 minutes, cool on a wire rack.

Decorate
10. Beat yoghurt with icing sugar until smooth. Pack into a corner of a plastic bag - snip off a tiny end - so icing can be piped in a thin line
11. Pipe wiggly lines all over the cakes.
12. Use fingers dusted with icing sugar, mould black icing into oval shapes, use rounds of marzipan for eyes & pipe on a smile!
13. Make 2 black ears. Press gently onto icing, or decorate with sprinkles etc.