
Main INGREDIENTS
- Dairy
Ingredients
Method
Ingredients
For the cupcakes
- 170g unsalted butter
- 170g caster sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 170g self raising flour, sifted
- 1 tablespoon milk
- 12 Lindt chocolate balls
For the buttercream
- 85g unsalted butter
- 170g icing sugar
- 1 teaspoon vanilla extract
For the decoration
- Mini chocolate eggs, approx. 36
- 2 chocolate flakes
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Method
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1Preheat the oven to 200°C/ 180°C Fan/ Gas Mark 6
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2Put the butter, sugar and vanilla extract in a food mixer and beat until the butter is pale and fluffy and the sugar has dissolved. Alternatively, beat by hand.
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3Crack in one egg followed by a tablespoon of flour and beat at speed until incorporated. Repeat for the remaining two eggs.
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4Pour in the remaining flour along with the milk. Beat again to incorporate all the ingredients and create a smooth batter.
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5Place muffin cases into the Le Creuset Toughened Non-Stick Bakeware 12 Cup Muffin Tray and spoon the cake batter equally between the cases. Unwrap the Lindt chocolates and gentle press one ball into each batter-filled case (trying not to push them right to the bottom).
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6Bake in the oven for 15 minutes until the cakes are risen and golden. In the meantime, make the buttercream icing.
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7Beat together the butter, icing sugar and vanilla until light and smooth. Spoon into a piping bag and set aside until ready to decorate.
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8Once baked, carefully remove the cupcakes from the oven and leave them to fully cool on a wire rack.
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9When ready to decorate, pipe a swirl of icing onto each cake. Sprinkle on a little crumbled chocolate flake and top with the chocolate mini eggs.
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10Cooks Notes
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11It doesn't matter if you can still see the chocolate when you carefully press the Lindt balls into the cake batter. Although they will melt a little, the cake batter will rise and eventually bake around the chocolates.
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12The Lindt chocolates can be replaced with any leftover Easter chocolates or even a little spoon of jam or chocolate spread.