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Easter cupcakes by Nikki Legon

Easter cupcakes by Nikki Legon

Serve for afternoon tea...



shutterstock 123458467


120g plain flour

140g caster sugar

1½ tsp baking powder

pinch of salt

40g unsalted butter, softened to room temperature

120ml whole milk

1 egg

¼ tsp vanilla extract





250g sifted icing sugar

80g unsalted butter at room temperature

25ml whole milk

a couple of drops of vanilla extract

Preheat the oven to 170°C





Put the flour, sugar, baking powder, salt and butter into a food mixer with paddle attachment and beat on slow speed until you reach a sandy consistency.

Gradually pour in half the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla extract and remaining milk together in a separate bowl, then pour into the flour mixture and continue beating until just incorporated.

Scrape any mixture from the side of the bowl and beat a further couple of minutes until smooth taking care to not over-mix.

Place cupcake cases into a bun tin and fill to two thirds full. Bake for 20 to 25 minutes or until light and golden.

Leave to cool before decorating.

Beat the icing sugar and butter together in a food mixer with paddle attachment fitted, on a medium speed until the mixture comes together.

Turn the mixer down to slow speed.

Combine the milk and vanilla extract in a separate bowl then add to the butter mixture a couple of spoonfuls at a time.

Once all the milk has been incorporated turn the mixer up to high speed.

Continue beating until the frosting is light and fluffy.

And now the fun part, be creative!