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.
Make it gluten free: Use gluten-free baking mix, baking powder and cocoa, and check baking soda and icing sugar are gluten free.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 3g
Dietary fibre 1g
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