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

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

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

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

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Add the eggs one by one mixing well after each addition

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

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

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

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

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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

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Decorate each cupcake with icing, and enjoy!