Mini Egg Cupcakes!
Vanilla Cupcakes, Hidden Mini Eggs, Vanilla Pastel Frosting, and even more Mini Eggs! Perfect Mini Egg Cupcakes!
Self Raising Flour
Pink and Purple Food Colouring
Preheat your oven to 180C/160C Fan, and get your cupcake cases ready!
Beat together your Butter and Sugar until light and fluffy!
Add in your Flour, Vanilla and Eggs, and beat till smooth and delicious!
Crush your 200g of Mini Eggs, and fold through the mixture!
Split evenly between the cupcake cases, and bake in your oven for 18-22 minutes!
Once baked, leave your cupcakes to cool fully before decorating.
Make sure your Butter is at room temperature! Beat the Butter on its own, for a few minutes to really loosen it and make it supple!
Add in the Vanilla Extract, and the Icing Sugar, and beat till smooth and delicious.
Split the Buttercream evenly between three bowls, and colour to a pastel purple, pink and leave the third as it is for a yellow colour!
Add your three colours of buttercream to a large piping bag, with a 2D Closed Star Piping tip on!
Pipe in swirls on top of the cupcakes, and sprinkle on some Crushed Mini Eggs, and some sprinkles if you fancy!
I find it easier to use three small piping bags, and add them into a large piping bag. However, you can just smush it in one and hope for the best!
I used about 300-350g of Mini Eggs for these, but you can use more or less!
You can leave the Mini Eggs out of the sponges if you prefer - or even hollow out the middle and add some in after baking!
Rainbow Dust ProGel Colours
And I use
these Baking Cups from Iced Jems
These cupcakes will last for 3+ days at room temp!
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie