Easter Mini Egg Cupcake
Soft vanilla cupcakes topped with creamy pastel buttercream and crowned with iconic Cadbury Mini Eggs. Perfect for Easter gatherings, spring parties, or whenever you want to bring a touch of whimsy to your baking.
Nutrition
Calories: 115kcalCarbohydrates: 14gProtein: 1.5gFat: 6gSaturated Fat: 3.5gCholesterol: 35mgSodium: 40mgSugar: 11g
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.
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