Mini Eggs cupcakes recipe
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
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
of the reference intake
- 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.
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