Easter Egg Cupcakes

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
10+ 10+
Easter Egg Cupcakes
Main INGREDIENTS
  • Dairy
FOR THIS RECIPE WE LOVE TO USE
12 Cup Muffin Tray
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12 Cup Muffin Tray
Ingredients
Method

Ingredients

For the cupcakes
  • 170g unsalted butter
  • 170g caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 170g self raising flour, sifted
  • 1 tablespoon milk
  • 12 Lindt chocolate balls
For the buttercream
  • 85g unsalted butter
  • 170g icing sugar
  • 1 teaspoon vanilla extract
For the decoration
  • Mini chocolate eggs, approx. 36
  • 2 chocolate flakes

  • Method

  • 1
    Preheat the oven to 200°C/ 180°C Fan/ Gas Mark 6
  • 2
    Put the butter, sugar and vanilla extract in a food mixer and beat until the butter is pale and fluffy and the sugar has dissolved. Alternatively, beat by hand.
  • 3
    Crack in one egg followed by a tablespoon of flour and beat at speed until incorporated. Repeat for the remaining two eggs.
  • 4
    Pour in the remaining flour along with the milk. Beat again to incorporate all the ingredients and create a smooth batter.
  • 5
    Place muffin cases into the Le Creuset Toughened Non-Stick Bakeware 12 Cup Muffin Tray and spoon the cake batter equally between the cases. Unwrap the Lindt chocolates and gentle press one ball into each batter-filled case (trying not to push them right to the bottom).
  • 6
    Bake in the oven for 15 minutes until the cakes are risen and golden. In the meantime, make the buttercream icing.
  • 7
    Beat together the butter, icing sugar and vanilla until light and smooth. Spoon into a piping bag and set aside until ready to decorate.
  • 8
    Once baked, carefully remove the cupcakes from the oven and leave them to fully cool on a wire rack.
  • 9
    When ready to decorate, pipe a swirl of icing onto each cake. Sprinkle on a little crumbled chocolate flake and top with the chocolate mini eggs.
  • 10
    Cooks Notes
  • 11
    It doesn't matter if you can still see the chocolate when you carefully press the Lindt balls into the cake batter. Although they will melt a little, the cake batter will rise and eventually bake around the chocolates.
  • 12
    The Lindt chocolates can be replaced with any leftover Easter chocolates or even a little spoon of jam or chocolate spread.