Chocolate Easter egg cupcakes
- 1 ½ cups self-raising flour
- ¼ cup cocoa
- ¼ teaspoon baking soda
- ⅔ cup castor sugar
- 80g reduced-fat spread, melted, cooled
- ¾ cup buttermilk
- 2 eggs
- 12 small caramel-filled Easter eggs
- ¾ cup icingfrostingX sugar
- 2 tablespoons cocoa
- 1 teaspoon reduced-fat spread
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.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 3g
Dietary fibre 1g
Make it gluten free: Use gluten-free baking mix, baking powder and cocoa, and check baking soda and icing sugar are gluten free.
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