If you’re looking for an easy Easter baking recipe then these cupcakes are for you! We probably don’t need more chocolate over the Easter weekend but the addition of white chocolate in this recipe makes the buttercream icing so sweet and delicious. I’ve used this cupcake kit from our website to add cuteness and colour, scroll down for the recipe (and surprise)!
Easter Surprise Cupcake Ingredients
Makes 12 small or 9 large cupcakes
For the Cakes
- 125g self raising flour
- 125g caster sugar
- 125g unsalted butter
- 1 drop of vanilla extract
- A generous splash of milk
- 1 jumbo or 2 small eggs
For the Icing
- 200g icing sugar
- 100g butter
- 1/2 large bar of white chocolate
- Hundreds and Thousands
- Mini Eggs
- Mini Creme Eggs
- Before you do anything place your bag of mini creme eggs into the freezer… this will come in handy later. Preheat your oven to 180C.
- Controversially I use a food processor for mixing my cupcake batter. A lot of people say it makes the mixture less fluffy but mine always turn out fine… Make sure your butter is room temperature to prevent the processor from clogging up. Put all the cake ingredients (flour, sugar, butter, vanilla extract, milk and eggs) into the food processor and mix together until smooth. You want the mix to be firm but soft so you can scoop it into the cases with a spoon. If the mixture looks too thick or sticky then add more milk a small splash at a time.
- Spoon one spoonful into each of your cupcake cases, remove your creme eggs from the freezer and place them into the centre of each filled case. Freezing the eggs helps to stop them melting during the cooking process! Spoon the rest of the mix on top of the creme eggs so they’re covered then pop them into the oven for around 20 minutes or until your cake tester comes out clean.
- Once they’re out put them onto a cooling tray until they’re cooled all the way through – otherwise all your lovely buttercream icing will fall off the top.
- For the buttercream, melt your white chocolate in the microwave. In a food processor mix the melted white chocolate with your icing sugar and butter. Put the buttercream into a piping bag with a large star nozzle.
- Pipe a generous layer around the edge of each cupcake to look like a buttercream nest. Fill the centre with hundreds and thousands then place a few mini eggs on top. Poke one of the toppers in the centre and tadaaaaa! Once you bite through your cupcake the creme egg centre will be revealed and it’s pretty delicious. Enjoy!