Mini Egg Cupcakes
Mini egg cupcakes are perfect for Easter. Simple to make with store cupboard ingredients, so a great actvity with the kids too.
Equipment
- 6 hole muffin tin
- muffin cases
- large mixing bowl
- Wooden spoon
- Whisk
- ice cream scoop - optional
- icing bag - I used a disposable one.
- Spatula
- large star nozzle
Ingredients
For the cakes
- 2 tablespoon cocoa powder
- 1 teaspoon baking powder
- 2 eggs
- 115 g butter
- 115 g caster sugar
- 115 g flour self raising
- 3 tablespoon creme fraiche or yogurt
For decoration
- 18 mini eggs
- 200 g icing sugar
- 125 g butter
- 2 tablespoon milk
- 2 tablespoon cocoa
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, with the crème fraiche and beat the mixture well.
- Mix the cocoa powder and baking powder with the flour until well mixed. Use a metal spoon to fold the flour into the batter.
- Line a muffin tin with paper cases and divide the mixture between them.
- Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.
- Bake for about 20 minutes until the cupcakes are well risen.
- Leave in the tin for a few minutes then transfer to a wire rack to cool completely.
- To make the icing, stir the cocoa powder and icing sugar together and mix with the butter and a tablespoon of the milk. Stir in the remaining milk if required, so that the icing is a soft consistency.
- Use a spatula to fill an icing bag fitted with a large star nozzle. Pipe the icing around the outside edge towards the centre in a spiral. This will give a 'nest' effect for the mini eggs.
- Top the icing with 3 eggs on each cake before serving.
Nutrition
Calories: 431kcalCarbohydrates: 82gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 60mgSodium: 145mgPotassium: 159mgFiber: 2gSugar: 64gVitamin A: 153IUCalcium: 109mgIron: 2mg
Tried this recipe?Let us know how it was!