Easter Chocolate Cupcakes: The Recipe

14 April 2017

An Easter Chocolate Cupcakes Recipe, featuring Mini Eggs and Galaxy Golden Eggs


Happy Easter, you guys! It's officially the weekend of overindulging to mark the end of Lent (where my no-takeaway pact lasted about two weeks... incredible efforts there, Laura). I'm not a religious person at all but Easter really is a lovely time of the year to come together with your friends and family over sweet treats and gigantic Sunday roasts - and an even better time to get your bake on. So, to mark the occasion, I baked some quick and easy Easter chocolate cupcakes to share with my friends, and Graeme, if he's lucky.

Read on to find out how I created these light and fluffy cakes...

Easter Chocolate Cupcakes Recipe, featuring Mini Eggs and Galaxy Golden Eggs

Easter Chocolate Cupcakes Recipe, featuring Mini Eggs and Galaxy Golden Eggs

Easter Chocolate Cupcakes Recipe, featuring Mini Eggs and Galaxy Golden Eggs

Ingredients (makes 12 large cupcakes or 16 fairy cakes)

For the cakes:

  • 140g of unsalted butter (softened)
  • 140g of golden caster sugar
  • 3 medium eggs
  • 100g self-raising flour
  • 25g of cocoa powder

For the buttercream frosting:

  • 85g of milk chocolate (I used Dairy Milk but use whichever is your favourite)
  • 85g of unsalted butter (softened)
  • 140g of icing sugar
  • A packet of Cadbury Mini Eggs (or ASDA's 'Micro Eggs', in my case)
  • A packet of Galaxy Golden Eggs

Technique

  1. First off, crank the oven up to 190°c (fan ovens: 170°c / gas: 5) and fill your tray with cake cases. I used large gold metallic cases to match the golden eggs, but you do you!
  2. Tip all of the cake ingredients into a large mixing bowl, taking care to sift the flour and cocoa powder first for a fluffier cake result.
  3. Whisk the cake ingredients for 2 minutes using an electric whisk until you get a smooth consistency.
  4. Carefully spoon the mixture into your cake cases, making sure to fill them until about two-thirds of the way full
  5. Bake in your oven for 12-15 minutes until risen.
  6. Cool on a wire rack.
  7. Whilst your cakes are cooling down, you can start on the buttercream frosting.
  8. Break up your chocolate into small chunks and heat in the microwave on 'High' for 1 minute.
  9. In a separate bowl, cream together the icing sugar and butter until smooth.
  10. Beat the melted chocolate into the icing sugar and butter mixture.
  11. Spread your frosting on to the cakes (using an icing bag and nozzle for a neater finish, if preferred).
  12. Now's the fun part - decorate your cakes with the Mini Eggs and Golden Eggs and then get sharing your cakes around! Voila...
xoxo

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Thanks for reading! xo