Mini egg cupcakes with a citrus twist | a recipe

These mini egg Easter cupakes are so good (I won't lie to you, I'm eating one as I type up this post), they're basically mini eggs and buttercream on top of a mini egg filled sponge with a hint of orange citrus - to stop them being too sickly. So, if you're in need of a Easter bake to share with family and friends, or let's face it, just need an excuse to buy another pack of mini eggs then look no further. Also it's totally fine, encouraged even, to sample a few of the mini eggs just to make sure they're okay before adding to the mixture. ;)

Makes about 14 cakes

You will need

Muffin tray
Muffin/cupcake cases
Piping bag and nozzle


Family sized pack of mini eggs
100g caster sugar
1 egg
100ml milk
50g butter
1 teaspoon baking powder
175g self raising flower
100g margarine
250g icing sugar


Line your muffin tin with the paper cases and pre-heat the oven to 200C.

Mix the caster sugar, egg, milk, butter, baking powder and self raising flower together into a bowl. 

Grate the zest of the clementine into the bowl. Then cut in half and juice. Add the juice to the mixture.

Pour in most of your mini eggs, keeping some back to decorate with later.

Spoon the mixture into the muffin tins and bake for about 15 minutes, until a knife comes out clean.

While they cool. Mix the margarine and icing sugar together to make the icing. Leave the mixture in the fridge until the cupcakes are completely cool.

Ice a 'nest' onto the top of each cupcake and decorate with the remaining mini eggs.

Try not to eat all at once! 


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