Easter cupcakes with chocolate buttercream!
- Yield: 12
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition facts (per portion)
- Calories: 338
- Carbohydrate Content: 32.3g
- Cholesterol Content: 0.96g
- Fat Content: 24.1g
- Fiber Content: 1.1g
- Protein Content: 2.2g
- Saturated Fat Content: 14.9g
- Serving Size: 75g
- Sodium Content: 1.76g
- Sugar Content: 30.3g
Easter cupcakes with chocolate buttercream!
Ingredients
- Butter - 200g, at room temperature
- Vanilla essence - 1 tsp
- Caster sugar - 1 cup
- Eggs - 3, large
- Self raising flour - 2 1/2 cups
- Milk - 1/2 cup
- For the icing:
- Butter - 250g at room temperature
- Icing sugar - 2 cups
- Cocoa - 50g
- Milk - 60ml
- Cadbury mini eggs
Instructions
- Preheat the oven to 180˚C. Grease a muffin tray of 18 muffins, or line with paper cupcake cases.
- Beat the butter, caster sugar and vanilla together in a large bowl until pale and creamy.
- Add the eggs, one at a time, beating until well combined.
- Gradually sift in the flour, and then the milk, beating to combine.
- Divide the mixture between the 12 cases and bake in the oven for 10-12 minutes or until a skewer comes out clean. Place on a wire rack to cool.
- Make the icing by beating the butter with an electric mixer until pale and creamy. Sift in the icing sugar and cocoa, then add the milk. Beat until fluffy.
- Spread or pipe over the cupcakes once cooled. Decorate with mini eggs!
