Easter Chocolate Iced Cupcakes

Easter Chcolate Iced Cupcakes

I don't get much chance to bake in the week anymore as I don't have enough time to wait for a big cake to bake after I have made it. The answer then is to go small and simple. I have to admit I'm not a fan of cupcakes with a big swirl of buttercream icing on top. However, when I got a nice package from Baking Mad my eyes fell immediately on the Silver Spoon Chocolate Flavour Icing Sugar.

I've not seen the Chocolate Flavour Icing Sugar before and I was particularly drawn to the fact that this icing doesn't need to be sifted. You simply pour it into a bowl, add 4 teaspoons of water and then stir. At first it looks like nothing is happening but don't be tempted to add any more water as it does start to come together into runny paste. It's just the right amount to cover 12 cupcakes. If you are adding decorations like I did with the chocolate eggs make sure you do so immediately as the icing starts setting very quickly.

I used the recipe for Chocolate Iced Cupcakes from the Baking Mad Easter recipes. The only change I made was obviously using the icing sugar mix rather than combining icing sugar and cocoa. The cake itself is plain sponge which goes well with the chocolate icing. If you fancy a bit more flavour I suggest adding 1tsp of Nielsen Massey Vanilla Extract to cake mix.

With the cupcakes going down so well it looks like I'll be making another batch soon...

I was sent the items to review from Baking Mad. No payment was made for this post. The words and photographs are my own.