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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!

75 grams	Butter softened
75 grams	Unrefined Golden Caster Sugar (Billington's)
75 grams	Self Raising Flour (Allinson Nature Friendly)
1	Happy Eggs large
	splash of milk

100 grams	Ready Rolled White Icing (Silver Spoon Create)
	Pink Food Colour (Silver Spoon Create)
	mini chocolate eggs

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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.