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Cracked egg cupcakes
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Impress loved ones with delicious Easter cupcakes!
Ingredients:
  • 260g self-raising flour
  • 220g caster sugar
  • 185ml milk
  • 2 Free Range Eggs, lightly whisked
  • 125g butter, melted, cooled slightly
  • 250g chocolate melts
  • 125ml thickened cream
  • 250ml condensed milk
  • 1 lemon, juiced
  • Yellow liquid food colouring
  • 8 medium hollow white chocolate Easter eggs, halved
Instructions:
  • Preheat your oven to 180C. Line sixteen 1/3 cup (80ml) muffin pan holes with paper cases for perfectly portioned treats!
  • Sift the flour into a bowl, stir in the sugar, and create a well in the center. In another bowl, mix the milk, egg, and butter, then pour into the well. Gently stir until just combined. Distribute the batter evenly among the prepared cases. Bake for 20-25 minutes until a skewer comes out clean. Let cool on a wire rack.
  • Place Nestlé Bakers’ Choice White Choc Melts and cream in a microwave-safe bowl. Microwave on medium for 1 min. Stir well. Continue microwaving and stirring every 30 secs until chocolate is melted and mixture is smooth. Chill in the fridge until thick. Spread the white chocolate ganache evenly over cupcakes.
  • Mix Nestlé Sweetened Condensed Milk and lemon juice in a bowl, add a few drops of food coloring to tint it yellow. Use the condensed milk mixture to top the cupcakes, then add an Easter egg for decoration.

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