Creme Egg Cupcakes

Creme Egg Cupcakes

Chocolate sponge, hidden mini eggs, and two superlicious buttercream choices: chocolate and lemon.

INGREDIENTS: FOR THE SPONGES – granulated sugar – butter, soften – eggs – plain flour –  lemon extract – salt – cocoa powder

INGREDIENTS: FOR THE LEMON ICING – butter, soften – icing sugar – lemon extract – yellow food colouring – milk

INGREDIENTS: FOR THE CHOCOLATE ICING – butter, soften – icing sugar – cocoa powder – milk

Add the sugar and butter to a large bowl and beat well until creamy

Add the eggs one by one mixing well after each addition

Sift in the flour, cocoa powder, salt and lemon extract

Line a cupcake/muffin tray with paper cases, scoop out a teaspoon of batter in each case, then add one mini creme egg.

Cover the eggs with more batter, making sure the batter is divided evenly between each case.

Bake it the preheated oven  for approximately 20 minutes or until well risen and firm to touch.

Work in two batches to make the lemon, then chocolate icing - for the lemon one, just add all the ingredients to a food processor and blitz - repeat for the chocolate one

Decorate each cupcake with icing, and enjoy!