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Save to my recipesEaster Egg Cup Cakes Ingredients
| 75 grams | Butter softened | |
| 75 grams | Golden Caster Sugar (Billington's) |  |
| 75 grams | Self Raising White Flour (Allinson Nature Friendly) |  |
| 1 | Happy Eggs large |  |
| splash of milk |
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Easter Egg Cup Cakes
Recipe Submitted By: bakingmad
These Easter Egg Cup Cakes are so different, go on impress your friends!
| Preparation Time | 15 minutes |
|---|---|
| Baking Time | 15 minutes |
| Portions | Makes: approx, 12 |
| Skill Level | Easy |
| Average Rating |  |
Additional Ingredients
| 100 grams | Ready Rolled White Icing (Silver Spoon Create) |  |
| Pink Food Colour (Silver Spoon Create) |  |
|
| mini chocolate eggs |
This recipe uses
How to make Easter Egg Cup Cakes
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
- Lightly grease ceramic 12 egg cups and place a small round of baking paper in the bottom.
-
Preheat the oven to 190°C, fan oven 170°C, gas mark 5.
- Place all the ingredients in a bowl and beat until smooth.
-
Spoon the mixture into the egg cups about three quarter full. Stand the egg cups on a baking sheet and bake in the centre of the oven for 15-18 minutes, or until the cakes have risen and are just firm to the touch in the centre.
- Remove cakes from the oven and transfer the egg cups to a wire rack to cool.
-
Colour half the icing with a little pink colouring. Lightly dust a work surface with a little icing sugar. Roll the icing and cut out 12 flower shapes. Repeat the process with the white icing. Place the flower shapes on top of the egg cup fairy cakes and top with mini chocolate eggs.
- Tip: If you don’t have 12 egg cups use small espresso cups or mini muffin tins. To make it easier to fill the egg cups. Spoon the cake mix into a piping bag fitted with a 1cm plain nozzle and pipe the mixture into the egg cups.
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