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Easter egg cupcakes
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These delicious chocolate-y muffins are a great alternative (or addition...) to hot cross buns. Just decorate with mini eggs.
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Makes: 12
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Prep time: 10 mins
(plus cooling time) -
Cooking time: 20-25 mins
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Total time: 35 mins
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Skill level: Bit of effort
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Costs: Cheap as chips
Ingredients
This recipe is also part of our Easter meal planner
To go back to Good Friday recipes, click here
- 275g plain flour
- 100g caster sugar
- 50g cocoa powder
- 2tsp baking powder
- 100g butter, melted
- 300ml milk
- 2 large eggs, beaten
- 1tsp vanilla essence
- 225g icing sugar, sifted
- 100g butter, softened
- 2tbsp cocoa powder
- 2tbsp hot water
- Mini Easter eggs to decorate
Method
- Preheat the oven to 200°C (gas mark 6). Line a 12-hole muffin tin with paper muffin cases.
- To make the muffins, sift the flour, sugar, cocoa and baking powder into a large bowl. Mix the butter, milk, eggs and vanilla together and stir into the flour mixture. Beat until the mixture is just smooth - do not overbeat.
- Spoon the mixture into the paper cases and bake for 20-25 mins or until risen and firm to the touch. Cool on a wire rack.
- To decorate, beat the icing sugar and butter together. Blend the cocoa and water to a smooth paste and beat into the butter mix. spread over the top of the muffins and decorate with Easter eggs.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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