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Easter cupcakes with chocolate eggs
Easter cupcakes with chocolate eggs
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Elevate your Easter celebration with adorable cupcakes.
Ingredients:
  • 325g unsalted butter, softened
  • 220g caster sugar
  • 225g self-raising flour
  • 3 eggs
  • 4.40 gm vanilla extract
  • 125ml milk
  • 450g icing sugar
  • Food colouring of your choice
  • 12 coloured chocolate Easter eggs, to garnish
Instructions:
  • Preheat the oven to 190°C and prepare a 12-hole muffin pan with paper liners that hold 1/3 cup (80ml) each.
  • In a food processor, combine 225g butter with caster sugar, flour, eggs, vanilla extract, and 1/4 cup (60ml) milk until smooth. Divide the mixture into muffin cases and bake in the oven for 15-20 minutes until golden and risen.
  • To prepare the icing, combine icing sugar, remaining 100g of butter, and the remaining 1/4 cup milk in the bowl of an electric mixer. Beat on medium-high speed for about 5 minutes until light and fluffy. Stir in a few drops of your preferred food coloring until combined.
  • Take the cupcakes out of the oven and let them cool a bit. Transfer them to a wire rack to cool completely. Once the cakes are cool, pipe the icing onto them using a star nozzle. Top each one with an Easter egg and serve.

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