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Easter egg cup cakes

  • Total Time

    33m
    • Prep Time

      15m
    • Bake Time

      18m
  • Serves

    12


These Easter egg cup cakes are so cute and are a definite crowd pleaser! 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.

Method

  1. Lightly grease 12 ceramic egg cups and place a small round of baking paper in the bottom. Preheat the oven to 190°C (fan 170°C, gas mark 5).

  2. Place the butter, sugar, flour, egg and a splash of milk in a bowl and beat until smooth.

  3. Spoon the mixture into the egg cups about three quarters 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.

  4. Remove cakes from the oven and transfer the egg cups to a wire rack to cool.

  5. 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 cakes and top with mini chocolate eggs.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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