Mini Egg Butterfly Surprise Cake
These fun Easter cupcakes are great to make with children during the long weekend.
Makes
12
Ingredients
- 100g low-fat spread
- 100g soft brown sugar
- 2 medium free-range eggs, beaten
- 75g self-raising flour
- ½ tsp baking powder
- 25g cocoa powder
- 1 tbsp skimmed milk
- 12 Cadbury Mini Eggs
- For the chocolate buttercream
- 50g butter, softened
- 75g icing sugar, plus extra for dusting
- 1 tbsp cocoa powder
- A few drops of vanilla extract
- 1 tbsp skimmed milk
- You will need a piping bag with a star-shaped nozzle
Method
- Preheat oven to 180C/160C fan/gas mark 4. Place 12 paper muffin cases in a 12-hole muffin tin. Beat the spread and sugar together using an electric hand mixer or a food mixer until they are light and fluffy. Beat in the beaten egg a bit at a time. Sift the flour, baking powder and cocoa powder into the bowl and fold them in gently. Slacken the mixture with the milk. Divide the mixture between the paper cases and bake the cakes in the preheated oven for 15–20 minutes until they are well risen and a thin skewer inserted into a cake comes out clean. Cool them on a wire rack.
- Cut out a shallow cone-shaped piece out of the centre of each cake and place a Mini Egg in the hollow. Set aside the cones.
- To make the chocolate buttercream, beat the butter and icing sugar until they are soft and creamy. Beat in the cocoa powder, vanilla extract and milk. Spoon the mixture into a piping bag with a star-shaped nozzle and pipe a rosette on top of each cupcake to cover the Mini Egg. Cut each cone in half to form wings and place these on top of the cakes. Dust them lightly with icing sugar and serve. The cakes will keep well in an airtight container in a cool place for three to four days.
The Cadbury Mini Eggs Cookbook (HarperNonFiction, £9.99)
