Our interior Designer at Debenhams, Ashley Thomas shares her recipe for these adorable Easter Egg cupcakes which are the perfect sweet treat for all the family.
These Easter cupcakes are so much fun to make, and they are so easy even the kids can join in too. They look really impressive and you can’t go wrong even if you are a beginner baker.
4oz caster sugar
2 free range eggs
1tsp vanilla extract
4oz self-raising flour
12 paper cases
For the icing…
10oz icing sugar
1 tbsp milk
icing bag and large nozzle
100g plain chocolate bar
1 x bag of mini eggs (or 2 bags if you want to scoff them whilst you bake!)
Chop the butter into cubes and put into a large mixing bowl.
Add the sugar and mix well until combined.
Beat the eggs and add slowly to the mixture, mixing in as you go.
Add the vanilla extract and mix well.
Fold in the flour slowly and add the milk to make the mixture a good consistency for dropping into the paper cases.
Take the paper cases and add to a 12 hole muffin tray. Spoon in the mixture equally into the cases. They should be around ¾ full.
Bake for 15mins or until golden brown (mine went a bit too golden! Never mind they still taste great)
Once baked allow to cool completely, if you are impatient like me put them in the fridge and make your icing.
Add the butter to a small mixing bowl and microwave for 30 seconds.
Sift in half the icing sugar and mix together well. Add the vanilla extract and sift in the other half of the icing and then the milk to loosen it up. Mix together really well until smooth and creamy.
Turn your piping bag inside out, whilst holding the end and spoon in the icing mixture.
Twist the end and squeeze onto the top of the cooled cupcakes.
Chopped the chocolate into flakey pieces.
Add three eggs to the centre of the icing and decorate with the chocolate flakes.