Mini Egg Cupcakes bring joy to Easter celebrations with their delightful colors and flavors. Their bite-sized desserts never fails to impress at Easter gatherings.
Contents
Mini egg cupcake recipe
Mini Egg Cupcakes are festive desserts for Easter. These cupcakes often feature a vanilla or chocolate base. The base is filled or topped with chocolate eggs coated with colorful candy shells. These cupcakes taste delicious and are fun for Easter gatherings. They are also one of my favorite chocolate desserts so far.
Mini egg cupcake is my go-to dessert for Easter festivities. These cupcakes highlight the vibrant spirit of the holiday with colorful toppings. Baking them is simple, and they make an excellent centerpiece for any Easter table.
These cupcakes go well with desserts like chocolate brownies, Easter chocolate bark, or mini cheesecakes. It also pairs perfectly with cheese and bacon scones, coronation chicken sandwiches, or jelly beans.
The treats can be enjoyed with chocolate martinis, espresso martinis, and dessert wines like Moscato. Non-alcoholic options like fresh orange juice, milk, sparkling water, iced tea, lemonade, or coffee is great.
Here is how to make the mini egg cupcakes:
Easter Mini Egg Cupcake
Nutrition
Ingredients
- 4 oz self-raising flour I used a gluten-free blend
- 4 oz butter
- 4 oz caster sugar
- 2 medium eggs
- 1 tbsp cocoa powder
- 1 tbsp milk
- A handful of mini-eggs broken into pieces
- A sprinkling of chocolate chips
- 3 oz icing sugar
- water
- cocoa powder
- 18 whole mini eggs
Instructions
For the cakes
- Preheat the oven to 180oC and put cupcake cases into a tin.
- Cream the butter and sugar together, then beat in the eggs with a pinch of the flour.
- Fold in the flour and cocoa powder, then stir in the broken mini eggs, chocolate chips and milk.
- Use a teaspoon to transfer the mixture into the cases. Bake for about 20 minutes, or until the cakes are risen and springy.
- Turn out onto a wire rack and leave to cool.
For the Icing
- Once the cakes have cooled, make the icing by sifting the icing sugar and adding a few drops of lukewarm water. Stir and continue to add small amounts of water until the icing is the right consistency to ice the cakes.
- Ice about half the cakes with the white icing and put a mini-egg on top of each one.
- Add a teaspoonful of cocoa powder to the icing and mix in, adding a little more water if necessary. Ice the rest of the cakes and top with mini eggs.
Notes
SIMILAR RECIPES
Variations
Here are some creative ideas for the mini egg cupcakes:
- Flavor Variations
- Vanilla cupcakes feature a vanilla sponge.
- Lemon cupcakes add lemon zest to the batter for a citrus twist. Lemon frosting enhances flavor.
- Vegan options use plant-based ingredients for vegan cupcakes.
- Decorative Variations
- Nest effect tops cupcakes with shredded coconut to mimic nests.
- Pastel buttercream uses pastel-colored buttercream swirls for appeal. These are perfect for Easter.
- Sprinkles and additional toppings add sprinkles, chocolate chunks, or zest for flavor.