Light chocolate sponge, topped with vanilla frosting in Spring colours, and a speckling of Mini Eggs for an easy & delicious Easter treat!
And so we come to the third and final of this year’s Easter recipes – Mini Egg Cupcakes of course! These cupcakes are done in four simple steps, so they’re perfect for baking with the kids, friends, or family. I baked these with my house-mate Yasmin, so I can personally vouch for that! 🙂
After the runaway success of my No-Bake Mini Egg Crispy Cakes, I had to put more Mini Eggs on the menu! That and the fact that I love them. Pretty colours and chocolate is a winning combination for me – who else?
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130g caster sugar
2 large eggs
20ml milk (I used skimmed)
100g self raising flour
30g cocoa powder (I used 100% cocoa)
1/2 teaspoon baking powder
Frosting of your choice (I used vanilla)
- Preheat your fan oven to 180’C and line a tray with 12 cupcake cases. Cream together the butter and sugar until light and fluffy, then add the eggs and milk. Mix until combined, adding a little flour if you need to stop the mixture from curdling.
- Fold in the flour, cocoa powder, and baking powder until the mixture is smooth again. I like to mix my cocoa powder and flour together first to ensure even distribution of chocolateyness in the cupcakes.
- Spoon into cupcake cases and bake in the oven for 12-15 minutes until well risen and a skewer inserted in the middle comes out clean. Let cool in the tin for a few minutes before transferring to a wire rack.
- Once completely cooled, pipe or dollop frosting on top of each cupcake and scatter on your mini eggs! I coloured my frosting pink for some Easter fun.
You’re ready to tuck in and enjoy!
I hope you have a delicious Easter – let me know what you’ll be baking in the comments below!
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