It’s no secret I love cupcakes, and this year I had my heart set on using Cadbury mini eggs to decorate my Easter Cupcakes. I was very happy to find a big bag of these delicious little crispy chocolate eggs after not being able to find them in the shops last year. These cupcakes are really easy to make and create a beautiful centrepiece for your Easter table and double as dessert for your guests. Happy days! If you can’t find these colourful mini eggs in the shops, you can easily substitute them with white or milk chocolate mini eggs.
Warning: Don’t open the Cadbury mini eggs until just before you are about to decorate your cupcakes. They are just a little bit too easy to nibble on!
125g butter softened
1 cup caster sugar
1/2 cup plain flour
1/2 cup self raising flour
1/2 cup almond meal
1/3 cup sour cream (80g)
200g soft butter
1 1/4 cups pure icing sugar, sifted
1 tspn vanilla essence
Cadbury mini eggs
- Preheat oven to 180°C. Line 20 1/3-cup (80ml) muffin pans with paper cases.
- Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the flours, almond meal and sour cream, in alternate batches, and stir with a wooden spoon until just combined.
- Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
- To make the icing, combine the icing sugar, butter and vanilla essence in a medium bowl until light and fluffy.
- Ice cakes, and place three mini eggs on the centre of the cupcake and then sprinkle shredded coconut over the top. Voilà!
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Do you have a favourite Easter recipe?
Does your family have any special Easter traditions?0