Chocolate Easter egg cupcakes

Serves: 12 (makes 12)
Time to make: 30 mins
( Hands-on time: 15 mins )

Total cost: $ 6.00 / $ 0.50 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

1 1/2 cups self-raising flour
1/4 cup cocoa
1/4 teaspoon baking soda
2/3 cup castor sugar
80g reduced-fat spread, melted, cooled
3/4 cup buttermilk
2 eggs
12 small caramel-filled Easter eggs
IcingFrostingX
3/4 cup icingfrostingX sugar
2 tablespoons cocoa
1 teaspoon reduced-fat spread

Nutrition Info

Kilojoules 1090kJ
calories N/S
Protein 4g
Total fat 9g
Saturated fat 3g
Carbohydrates 40g
Sugars 30g
Dietary fibre 1g
Sodium 160mg
Calcium 60mg
Iron 1mg

Instructions

1 Preheat oven to 200°C. Line a 1/2-cup capacity 12-hole muffin pan with paper cases. Sift flour, cocoa and baking soda into a large bowl. Add sugar. Stir to combine. Whisk together spread, buttermilk and eggs in a large jug. Add buttermilk mixture to flour mixture. Gently combine using a metal spoon.

2 Place one spoonful of batter into paper cases. Place a caramel egg into the centre of each cupcake. Cover with more batter. Bake for 15-20 minutes or until cupcake bounces back when gently pressed. Transfer onto a wire rack. Cool.

3 To make icing, sift icing sugar and cocoa into a bowl. Add spread and 3 teaspoons hot water. Stir until smooth. Add more hot water if icing is too thick. Spread icing onto cooled cupcakes. Serve.

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