Easter egg cupcakes
About the bake
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.
Ingredients
For the cakes
- 75gButter (unsalted) (softened)
- 75gBillington's Unrefined Golden Caster Sugar
- 75gAllinson's Self Raising Flour
- 1Egg(s) (free range) (large)
- 1 tspMilk
For the decoration
- 100gWhite sugar paste icing
- Pink food colouring gel
- Mini chocolate eggs (`)
Method
Step 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).
Step 2
Place the butter, sugar, flour, egg and a splash of milk in a bowl and beat until smooth.
Step 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.
Step 4
Remove cakes from the oven and transfer the egg cups to a wire rack to cool.
Step 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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