Mini Egg Cupcake Recipe

Whisked to perfection in our EK4245 Stand Mixer

Ingredients

For the cakes
110g unsalted butter, softened
110g caster sugar
110g self-raising flour
2 eggs
1 tsp vanilla extract

For the buttercream
150g unsalted butter, softened
300g icing sugar
1 tsp vanilla extract
2-3tbsp milk
100g Mini Eggs
50g flakes

Method

Step 1: Preheat the oven to 180 °C and place 12 cupcake cases in a muffin tray
Step 2: For the cakes, beat the butter and caster sugar together until pale and fluffy then add the eggs one at a time, making sure to scrape the bowl after each egg
Step 3: Add 1 tsp of vanilla extract, the flour, and a pinch of salt and whisk until combined
Step 4: Fill each cupcake case about 2/3 full of the mixture then bake for 12-15 minutes until golden brown- check they are completely cooked by sticking a knife or skewer in the cakes to see if it comes out clean
Step 5: While the cupcakes are cooling on a wire rack, make the buttercream by whisking the butter until soft and then slowly adding the icing sugar, vanilla extract, and a
pinch of salt
Step 6: Whisk this until smooth, adding a little milk if the mixture is too thick, then pipe onto the cooled cupcakes
Step 7: Top each cupcake with a few Mini Eggs and some crumbled flakes