Prep time:

Cooking time: 15 minutes

Total time:

Serves: 12

100g Caster Sugar

100g Softened Butter

100g Self Raising Flour

2 Eggs

1tsp Vanilla Essence

Celebrate in style with Jo Arnell’s unique take on a traditional Easter tea...

  1. Preheat oven to 180°C (Gas 4). Place cake cases into cupcake tin.
  2. Using an electric whisk beat the butter and sugar together until light and fluffy. Gradually add the eggs – add a little flour towards the end of this if it looks like the mixture might curdle.
  3. Fold in the flour and vanilla essence, then spoon equally into 12 cake cases. Bake for approx. 15 mins.
  4. Once you’ve made the basic cakes (double/triple the above ingredients as necessary), use them to make the sheep or curd cupcakes.

  • words:
  • pictures: David Merewether

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