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Mini Eggs cupcakes recipe

1 rating

For a fun baking activity, whip up a batch of these sweet cupcakes. Vanilla sponge is topped with nests of piped chocolate buttercream and a trio of Mini Eggs. See method

Makes 12
Takes 45 mins plus cooling
433 calories / serving
Freezable
Vegetarian

Ingredients

170g baking spread
170g caster sugar
2 large eggs
170g self-raising flour
1 tsp vanilla extract
3 tbsp milk
1½ x 80g bags Cadbury Mini Eggs
2 tsp colourful sprinkles

For the buttercream

115g unsalted butter, softened
230g icing sugar
1½ tbsp cocoa powder
40g classic 74% dark chocolate, melted

Perfect with:

Cadbury Mini Eggs
Milk chocolate eggs in crispy sugar shells. An Easter favourite!

Shop ingredients

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1810kj
433kcal 22%
Fat
23g 32%
Saturates
10g 50%
Sugars
42g 46%
Salt
0.4g 6%

of the reference intake
Carbohydrate 52.5g Protein 3.9g Fibre 1.4g

Method

Preheat the oven to gas 4, 180°C, fan 160°C and line a 12-hole muffin tin with paper cases. Beat the spread and sugar together until pale and fluffy. Beat in the eggs, one at a time, adding 1 tbsp flour between each addition.
Fold in the remaining flour until no white streaks remain, then stir in the vanilla extract and milk. Divide between the paper cases, then bake for 20-25 mins until risen and golden and a skewer inserted into the centre comes out clean. Transfer to a wire rack and set aside to cool completely.
To make the buttercream, use an electric whisk to beat the butter and icing sugar until pale, thick and fluffy. Whisk in the cocoa powder, melted chocolate and 1-2 tbsp water to make a smooth, spreadable icing, then transfer to a piping bag fitted with a large star nozzle.
Pipe swirls of buttercream onto the cooled cakes, starting in the middle and working outwards. Decorate with the Mini Eggs and scatter with the sprinkles.

Freezing and defrosting guidelines

Freeze cake only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Cupcake recipes