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Easter Sunday is only a few days away, and around this moment in time, all the local supermarkets are advertising Easter eggs chocolates and candies, in special sizes. Who can resist their attractiveness? When I came across these mini Easter egg sweets, I knew what I was going to do the next with them; they are just the thing for making Easter egg cupcakes. These cupcakes are absolute fun to make, a wonderful treat to the eyes, just so great for this Easter holiday!
MAKES 12
INGREDIENTS
115 gms softened butter,
115 gms caster sugar,
2 eggs, lightly beaten,
85 gms self-raising flour,
25 gms cocoa powder
For the icing
85 gms butter,
175 gms icing,
1 tbsp milk,
2-3 drops of vanilla essence,
Mini Easter eggs to put in the nest
FOR THE CUPCAKES
Preheat the oven to gas mark 4. Place 12 cup cases into a bun tin.
Place the butter and sugar in a bowl and beat together until light and fluffy. Add one egg at a time and keep beating the mixture after each addition. Sift in the flour, cocoa powder and mix with a wooden spoon. Spoon the mixture into the paper cases.
Bake in the preheated oven for 20 minutes or until well risen and firm to touch. Transfer to the wire rack and allow to cool completely.
FOR THE ICING
Place the butter in a bowl, sift in the icing, and beat together with a hand mixer, adding milk and vanilla extract. Put the butter cream in a piping bag, with a star nozzle, and pipe a circle around the edge of each cup cake to resemble a nest. Place the Easter eggs in the centre of each nest.
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