Eckington Manor Easter Egg Cupcakes
For the cakes
- 200g unsalted butter (soft)
- 200g caster sugar
- 1tsp vanilla paste
- 200g self-raising flour
- 3tbsp whole milk
For the icing
- 200g unsalted butter
- 200g icing sugar
- 3 ‘Cadbury Creme Eggs)
For the decoration
- 2 Easter eggs (broken into shards)
Start by making the cupcakes, place the sugar, butter and vanilla in a bowl and whisk together with a handheld electric whisk until it is light, pale and fluffy, beat the eggs and milk together and add to the butter milk a small amount at a time giving the mix a good whisk in between each addition.
Sieve the flour into the cake mix and fold together thoroughly to ensure there are no lumps in the cake batter, spoon the mix into a 12 hole muffin tin lined with cupcake cases and bake in a 160 degree oven for 15-20 minutes until golden, well risen and when entered into the centre a skewer comes out clean then allow to cool.
While the cakes are cooling make the butter cream icing, place the butter into a mixing bowl and whip up until pale and fluffy then add the sieved icing sugar and the filling from 3 Cadbury Creme Eggs and whip with and electric whisk until fully combined and the mix is really light and fluffy. Chop the shells from the Creme egg into tiny pieces and fold through the icing before transferring to a piping bag fitted with a star shaped nozzle.
To decorate, pipe rosettes of the Creme egg frosting on top of each cupcake and decorate with shards of the broken up Easter egg!