I saw these mini muffin cases in my local shop and I knew I had to make something for Easter with them.
I decided on chocolate cake topped with vanilla buttercream and mini chocolate eggs. You could use any Easter confectionery you want as there is so much choice in the shops and supermarkets.
They make really cute presents for friends or family and kids will love them too.
Pre-heat the oven to 180 degrees centigrade (160 fan) and put the mini muffin cases in the mini muffin tin.
Put all the dry ingredients in the bowl of a stand mixer or in a large bowl then make a well in the middle and add all the wet ingredients.
Either with the whisk attachment or with a hand whisk, mix all the ingredients together until the batter is smooth.
Spoon the mixture into the muffin cases to just below the level of the tin.
Bake in the pre-heated oven for 12 minutes.
Leave to cool in the tin.
To make the buttercream put the butter in the bowl of a stand mixer and whisk until light and fluffy.
Next add the sieved icing sugar and whisk again. Add the vanilla and enough milk to make the buttercream smooth and easy to pipe.
Put the buttercream in a piping bag with a star nozzle. Starting at the outside and working inwards pipe the buttercream and decorate with eggs or other Easter confectionery.
Easter Egg Mini Muffins
Sarah’s servings: 24
Sarah's skill: Medium
Baking time: 12 minutes
Ingredients:
Cake 100g Plain Flour
1Tbsp Cocoa powder
1/2 tsp Baking powder
1/2 tsp Bicarbonate of soda
75g Caster sugar
20g Golden syrup
1 Large egg
75ml Vegetable oil
75ml Milk
Icing 150g Soft unsalted butter
300g Sieved icing sugar
1/2 tsp Vanilla bean paste
Drop of milk if required
Mini Chocolate eggs
Method:
Pre-heat the oven to 180 degrees centigrade (160 fan).
Put the mini muffin cases in the mini muffin tin.
Put all the dry ingredients in the bowl of a stand mixer or in a large bowl.
Make a well in the middle and add all the wet ingredients.
Either with the whisk attachment or with a hand whisk, mix all the ingredients together until the batter is smooth.
Spoon the mixture into the muffin cases to just below the level of the tin.
Bake in the pre-heated oven for 12 minutes.
Leave to cool in the tin.
To make the buttercream put the butter in the bowl of a stand mixer and whisk until light and fluffy.
Next add the sieved icing sugar and whisk again.
Add the vanilla and enough milk to make the buttercream smooth and easy to pipe.
Put the buttercream in a piping bag with a star nozzle.
Starting at the outside and working inwards pipe the buttercream and decorate with eggs or other Easter confectionery.
Sarah’s extra slice…….
The nozzle I used was a Wilton 1M.
The mini eggs were from Sainsburys.