Take some time out this Easter to try out this delicious mini egg cupcake recipe! Enjoy with your loved ones or treat yourself!

Prep Time: 10 mins
Cook Time: 20 mins
Decorating Time: 20 mins
Total Time: 50 mins
Servings: 12 Cupcakes

Ingredients:

Cupcakes
150 g unsalted butter
150 g caster sugar
150 g self raising flour
3 medium eggs
1 tsp vanilla extract
200 g Mini Eggs
Buttercream
250 g unsalted butter
500 g icing sugar
1 tsp vanilla extract
Blue & Yellow food colouring (or any colour you like!)
Extras
Mini Eggs!

Instructions:

Cupcakes!

1. Preheat your oven to 180C/160C Fan, and fill your tray with cupcake cases.
2. Beat together your sugar and butter until light and fluffy!
3. Add the flour, vanilla extract and eggs & beat until smooth
4. Crush 200g of Mini Eggs and fold into your mixture!
5. Fill your cupcake cases evenly with your mixture, and bake in the oven for 18-22 minutes!
6. Once baked, place your cupcakes to completely cool before decorating.

Buttercream!

1.  Ensure your butter is at room temperature. Beat the butter on its own until soft!
2.  Carefully add the icing sugar and vanilla extract, and beat until smooth and combined.
3.  Evenly split the buttercream between three bowls. Add your food colouring to the separate bowls, leaving the third as it is for a pale yellow colour!

Decoration!

1.  Spoon your three colours of buttercream around the edge of a large piping bag, with a 2D closed star piping tip in the end.
2.  Pipe your buttercream in swirls on top of the cupcakes. Your colours should come out in a rainbow fashion!
3.  Sprinkle on some crushed Mini Eggs and any other decorations you fancy – ENJOY!

Recipe courtesy of: www.janespatisserie.com/2019/03/27/mini-egg-cupcakes/