I’ve been a bit experimental with these and some other cupcakes I made today (they’ll be posted next week) but I think they’ve worked… I was glad to stay indoors because of the snow and its so cold outside at the moment although I did have to venture out for some fresh air at some point this afternoon. These are probably only Easter cupcakes due to the fact they have mini eggs on but you can use the same recipe for just standard vanilla cupcakes any time. I didn’t follow a recipe for the cupcakes although the buttercream recipe I used was from BBC Food and its definitely worth it!
- 170g / 6oz unsalted butter
- 170g / 6oz caster sugar
- 3 eggs
- 170g / 6oz plain flour
- 1tsp baking powder
- 1tsp vanilla extract
- Mini eggs (I used 4 per cake so 48 in total so you will need 2 or 3 bags)
- 50g / 1¾oz dark chocolate
- 100g / 3½oz unsalted butter
- 200g / 7oz icing sugar
- 1 tsp vanilla extract
- Splash milk
First put fill a 12 cup muffin tin with cake cases and preheat your oven to 200C / 180C Fan.
Next make your cupcake mix. You can use the creaming method – butter and sugar first, eggs then flour and baking powder – but I prefer to use the all in one method. Hey if its good enough for Mary Berry! So just put all the ingredients (apart from the mini eggs) in a bowl and using a hand mixer or stand mixer, mix everything until just combined. With the all in one method you need to make sure you don’t overmix.
Spoon the mixture into the cases so they are about 1/2 full then place a mini egg in each one – yes, really. Don’t press them down too far though as the mixture will cover them during baking. Put them into the oven for 18 minutes or until lightly golden.
Whilst they are cooling you can make the buttercream. Melt the chocolate first in a glass bowl over a small pan of simmering water before letting it cool slightly. Whilst this cools, put the butter and icing sugar in a bowl and mix them together before adding the vanilla and then the cooled chocolate and mixing again. I don’t know about you but I still end up with clouds of icing sugar everywhere. Add a splash of milk if the icing seems a bit stiff.
I put my icing into a piping bag with my 1M nozzle but you can use a different one if you like. I’ve seen a set in Lakeland which I am keen to buy when I am next near one! Pipe on as best you can (this is probably the best icing I’ve done so far) and top with more mini eggs or whichever chocolate eggs you like.
Vanilla cupcakes are nice whatever you do with them but although I knew it was there, the mini egg in the middle was a nice surprise! I was a bit wary in case this didn’t work but we won’t know unless we give it a try. Different flavour icings work really well with these as they are so versatile so feel free to have a go with other flavours and combinations.