Easter fairy cakes

Preheat the oven to 190C (gas mark 5). Line 3 mini muffin tins with colourful paper cases.

Weigh out the flour into a large bowl and add the remaining ingredients. Mix with an electric hand-beater until smooth.

Spoon the mixture into the paper cases, filling them 3/4 full. Bake for 10 -12 minutes, or until the sponge mixture feels firm when you touch it. Remove from the oven and cool.

To make the choclate icing: mix the softened butter and sugar together with an electric beater, then add the melted chocolate. Be careful not to over beat it.

Spread on top of each fairy cake and decorate with 2 or 3 mini chocolate eggs.