Vanilla Easter Cup Cakes
Simple cup cakes, decorated with a delicious swirl of butter icing and decorated with chocolate mini eggs.
Ingredients
- 220g butter or margarine, room temperature
- 220g caster sugar
- 2 large eggs, beaten
- 220g self raising flour, sifted
- 2 tbsp Rachel’s low fat vanilla yogurt
- For the icing:
- 80g unsalted butter, room temperature
- 250g icing sugar
- 25g Rachel’s low fat vanilla yogurt
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