Once your buttercream is made, but before you colour it, use your spatula to mix and press your buttercream around your mixing bowl for about a minute or so. This smooths out your buttercream, pushing out air bubbles, so giving you a really silky buttercream to work with for your final step. This step is optional, of course, but worth doing to avoid the air bubbles! These mini egg cupcakes are popular at Easter and were inspired by my Easter Creme Egg Chocolate Swiss Roll and my Microwave Creme Egg Fudge. Serve these adorable Mini Egg Cupcakes at your Easter celebration for an Easter dessert or as a fun surprise for your loved ones. They are sure to bring a smile to everyone's face! Jump to: Cling film/plastic wrap: This is the secret way to get all your different colours of buttercream in and piping at the same time for that lovely colourful ruffle effect! Keep reading to find out how. Five: To make the buttercream frosting mix together the icing sugar, softened butter, vanilla extract, and milk with an electric whisk until smooth and creamy. If the mixture is still a bit stiff, add a touch more milk. Cream together 100g of the spread and the caster sugar until light and fluffy, then add the eggs one at a time and beat well.Fold in the sieved flour and cocoa.

if you use a hand mixer, beat the butter and icing sugar together until smooth, then add the milk, cocoa powder and vanilla extract, and beat again If you're not serving your cake right away, be sure to keep it refrigerated. 30 minutes before serving, set it out at room temperature so it isn't cold. I love nothing more than seasonal treats and Easter is a great time to get your bake on. For me, simple bakes are the best and a nice and easy chocolate loaf cake, topped with Cadbury Mini Eggs is the perfect Easter bake to share and enjoy. What do you need to make this Mini Egg chocolate cake? Step 4: When your cupcakes are completely cool, pipe a swirl over each cupcake, then crown each cupcake with three mini eggs. If you want to create a ruffle effect as I did, hold your piping bag upright against your cupcake and twist from left to right as you squeeze the buttercream out, lifting the piping bag as you go. Top with three mini eggs and you’re done! Enjoy! What can I do if I don’t have any cupcake cases? If you have any specific concerns please speak to a health professional. A Mummy Too does not offer medical advice. I haven’t got Creme Eggs can I use something else?

Grab three microwave safe bowls. Put the milk chocolate in one and divide the white chocolate between the other two. Melt in the microwave (in 30 second bursts) or over a bain-marie.

As with my moist vanilla cupcakes, I opted for a hot milk sponge, as it's incredibly fluffy and moist, and it's pretty much failproof. And it worked a treat with these Easter cupcakes too. Jump to: As you can see, it’s all things you probably have already. We use loaf tin liners to guarantee that bakes come out of the tin easily and they’re great when baking as gifts too. So here’s our Cadbury Chocolate Mini Egg Cake Recipe: One: Cream together the softened butter and sugars until light and fluffy. You can use a wooden spoon or an electric mixer.

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Ensure your cupcakes are completely cool before decorating with buttercream, otherwise you could end up with a melted liquid mess for buttercream and soggy cupcakes. No one wants that! Make sure you use the mini Cadbury creme eggs, rather than the standard size, as those are too big to fit inside the muffin tray cups.

Cadbury Creme Eggs are easy to find in most supermarkets or online. You should also be able to find the Creme Egg Minispretty easily too. Cook's tip: You could also add any other edible Easter decorations you have to the tops of these pretty cakes. Make sure the oven has come up to temperature. Preheating the oven ensures the cakes are baked at a constant temperature. Properly stored in a sealed container, these Cadbury Creme Egg cakes will keep for 3-5 days in the fridge, or for up to 3 months in the freezer. Can I make Cadbury Creme Egg cakes ahead? If you want your cake to be truly white in color, swap out the 4 whole eggs for 8 large egg whites and use a clear vanilla extract.Whisk. In a large mixing bowl, whisk together 2 cups of confectioners' sugar, 2 tablespoons of lemon juice, 1 tablespoon of coconut oil, 1 teaspoon of lemon extract, and a few drops of the optional yellow food coloring (if using) until smooth. We top this Mini Eggs Easter cake with chocolate frosting and Cadburys Mini Eggs. I use ready made Cadbury Chocolate Icing but you can always make your own chocolate buttercream frosting or ganache if you want to. You could also cut the cake in half lengthways and add a layer of frosting in the middle too – or even vanilla buttercream for a nice flavour combination – and create a simple Easter layer cake. Shredded Coconut: For a fun variation, instead of toasting the shredded coconut, put it into a plastic storage bag with some green food coloring and mix. Now top the cupcakes with the shredded green coconut and place the Cadbury mini eggs on top. They end up looking like little bird nest cupcakes! This Mini Egg chocolate cake recipe is one of our favourite Easter treats and it’s so easy to make. But, if you’re looking for other Easter bakes, here’s our Easter Mini Egg Fridge Cake, Creme Egg Rice Krispie Cakes and Slow Cooker Cadbury Creme Egg Fudge. You can see all our Easter recipes to date here. What equipment do you need for this easy Easter Mini Egg cake recipe?

There is nothing in these Cadbury Creme Egg cakes that would generally pose a risk to a pregnant woman. Make sure all the ingredients are in good condition before you start, and bake the cakes safely and hygienically.

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These sort of cakes can be utterly mind boggling to some people, and I can get that. The first one I made was an absolute disaster. Like, I question whether I should’ve eaten it its was a pile of smush, but hey… never waste anything! Baking a cake is always about practice and following the recipe for best results. In a large bowl, or the bowl of your stand mixer, tip in your butter and beat until softened and fluffy. Sift in the flour, cocoa powder, caster sugar and baking powder and add in the eggs. Beat your mixture until it has come together and is smooth. Scrape the bowl down, then add in the coffee mixture and beat on low to incorporate it well. One final scrape down, then turn the speed up to high and beat for one minute. Your mixture will turn slightly lighter and be wonderfully smooth. Pro tip: always start by stirring in the flour first and last. This will keep the butter from separating in the batter. Another tip? Avoid over mixing the batter when you add the flour because it will result in a tough, dense cake (we want light and fluffy here!) Recipe for the best buttercream frosting There are obviously other ways as well, but that’s how I’ve made them! Either way, the cupcakes themselves are utterly delicious, but the theme is really carried by the pastel buttercream swirls on top. Now, I realise that there are four colours of Mini Eggs, but… getting a white colour in the buttercream is really quite hard. Food colouring If you’ve run out of cupcake cases, you can make your own. Simply find a glass that fits closely in your cupcake tin, then press a square of parchment around the bottom of your glass to shape it before placing your “cupcake case” in your cupcake tin and filling with batter before baking. How do I know when my mini egg cupcakes are done?