Hello good people.
 I hope you have started the new month with a smile and had a lovely easter.
The long weekend is coming to an end and what better way to end the easter season than with scrumptious cupcakes.

My friend and photographer, Antony from Minnies bakery shared this easy-to-prepare cupcake recipe last year and I thought I should repost it. 

Whisk away.
Quantities - 24 cupcakes.

-200g Sugar.
-160g Margarine.
- 3 eggs.
-200g milk/butter.
-1/2 tsp preservatives.
-1/2 tsp vanilla.
-350g flour.
-2 tsp cocoa.

1. Preheat oven to 350 degrees.
 Line two standard 12-cup muffin pans with paper liners.
2. Beat sugar and margarine together until whitish and creamy.
3. Add in all preservatives and eggs.
Mix well then add milk and vanilla.
Make sure all ingredients are well mixed.
4. Fold the flour; gently, just enough for the mix.
Sieve and add cocoa.
Make sure there no lamps of the flour  in the mix.
5. Divide the batter evenly among the prepared cups so that each is about two thirds full.
6. Bake, rotating the pans halfway till cupcakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
7. Transfer pans to a wire rack to cool for about 5 minutes.
 Remove cupcakes from pan and allow to cool completely.

Red velvet.

To decorate.
Frost your preferred frosting; dark chocolate or vanilla.

1. Spoon Method.
Place a generous amount of frosting onto the top of the cupcake.
Using the back of a teaspoon, gently rub it in a circular motion into the frosting to make a indention.
Frosting will squish out the sides and cover most of the cupcake.

2. Piping Method.
Place your tip of preference on the piping bag and starting about 1/2 inch from the edge of the cupcake, pipe a ‘nest’ in the middle of the cupcake.

Enjoy your cupcakes.
Life is a kitchen, put on your prettiest apron and whip up something incredible.

When you try out the recipe, kindly share your thoughts about it and your favourite recipes on the comments box.