Easter Mini Egg Cupcake
A favorite among both kids and adults during the holiday season.
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
Icing measurement is very approximate - It is easy to keep adding icing sugar and water if there is not enough.