Easter cupcakes with mini eggs

Total Time:

1.5 hour(Preparation)

Servings:

12-14 cupcakes

Easter cupcakes with mini eggs


Ingredients

For the chocolate cupcakes
200 g butter (room temperature)
200 g caster sugar
165 g self raising flour
35 g cocoa powder
large eggs
2 tbs milk (whole or semi-skimmed)
For the vanilla buttercream
250 g butter (room temperature)
500 g icing sugar
1 tsp vanilla
2-3 drops pastel food colour
1 pack Mini Eggs

Preparation

Chocolate Cupcakes

  1. Preheat oven to 140ºF, or 160 conventional. Line a cupcake tin with cupcake cases.
  2. Beat the butter and sugar together until light and fluffy.
  3. Add the flour, cocoa powder and eggs and mix until combined.
  4. Add milk and mix to loosen cake mixture.
  5. Add cake mix to each cupcake case and bake until cakes spring back to the touch (approximately 25 minutes).
  6. Remove from the oven, leave to cool. Once cooled, remove from the tin and leave to cool completely, on a wire rack if you have one.

Vanilla Buttercream

  1. Beat butter, icing sugar and vanilla together until combined. Continue to beat until the buttercream is light and fluffy.
  2. Add a couple of drops of pastel concentrated food colour and mix.

Finishing Cupcakes

  1. Once completely cool, use a knife to cut out a section from the middle of each cupcake and use a piping bag to fill the centre with pastel vanilla buttercream.
  2. Cut the end from a disposable piping bag and fill with pastel buttercream. Pipe a large blob of buttercream onto each cupcake.
  3. The final touch is to sprinkle with cocoa powder and add a few Mini Eggs to the top of each cupcake.

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