HOW TO MAKE EASTER CUPCAKES #cremeeggs #eastercakes

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Here's the recipe!

Makes 12 Cupcakes


Ingredients

For the cupcakes

150g unsalted butter, softened
125g self-raising flour
25g cocoa powder
½ tsp baking powder
150g golden caster sugar
3 medium free range eggs
12 mini Creme Eggs (freeze before adding to the batter)


For the Frosting

200g unsalted butter, softened
400g icing sugar
, sifted
yellow food colouring
6 Creme Eggs halved

Method


Preheat oven to Gas mark 4/180'C/170'C fan.

Cream the butter and sugar together in a stand mixer until light and fluffy.
Add the eggs one by one.
In a separate bowl whisk the flour with the cocoa and baking powder.
Add half of the flour and then mix on a low speed, add the rest of the flour and give a final mix until all the flour is combined. DO NOT OVER MIX
or it can make your sponge heavy and tough.

Spoon the mixture into the individual cupcake cases and pop a frozen mini Crème Egg into each case, push it down into the batter.

Bake for 10-15 minutes
. to test if they are cooked just press gently and they should spring back
.

Leave the cakes to cool
while you make the frosting.

Put the icing sugar and butter in a bowl, using an electric whisk, beat together until well mixed - if necessary add a drizzle of hot water to soften the mixture.
Take half of the mixture out and place in a plastic piping bag, and add a tiny drop of yellow food colouring
to the rest of the mix, keep adding more until you have the desired colour. Place this in a second piping bag (the thin ones are best when doing the double bag effect.

Snip a small hole in each bag and place these both into a further bag with a large open star nozzle, so you can pie out a two tone effect swirl.

Top each cupcake with half a Crème Egg, and serve!


YUM!!! Happy Easter!!

Видео HOW TO MAKE EASTER CUPCAKES #cremeeggs #eastercakes канала Juliet Sear