As its Easter this weekend I thought I would share my cadburys cream egg cupcakes,
Ingredients for cupcakes
200g Stork
200g Caster sugar
200g S/R flour (can be exchanged with gluten free if you wish)
1 tsp baking powder (can be exchanged for Gluten free)
40ml milk
4 eggs
Buttercream
280g Icing sugar
140g Butter
Tablespoon Milk
yellow colouring
12 mini cadburys creme eggs.
Directions for Cupcakes
Beat the butter until soft and creamy, add the sugar and continue to beat/whisk add the eggs and flour and milk, and beat until you have a batter like consistency
spoon the cake mixture into 12 cupcakes/muffin cases and bake in the oven for 15-20 mins at 180′
now blend together the icing ingredients to make the buttercream icing, when this is done take 2 tablespoons of icing and set aside in a bowl,
ice the cakes with a nozzle of your choice, I used the wilton 2A nozzle, when you have iced the cakes with the white icing get the icing you have set aside in the bowl, add a couple of drops of yellow food colouring to it and mix so it so it resembles egg yolk colour, then put 1 teaspoon on each iced cup cake, then place the mini cadburys cream egg on top.
lifeandcakes 