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Easter Cupcakes

Transform a simple cupcake for Easter with the addition of salted caramel buttercream & mini-eggs.
Prep Time10 minutes
Active Time20 minutes
Course: Snack
Cuisine: British
Yield: 12

Equipment

  • 1 cupcake tin
  • cupcake cases
  • 1 Mixing bowl
  • 1 Wooden spoon
  • 2 teaspoons
  • 1 Sharp knife

Materials

Cupcakes

  • 110 g self raising flour
  • 110 g caster sugar
  • 110 g Stork or softened butter
  • 1 tsp baking powder
  • 2 large eggs, beaten
  • 1 jar salted caramel spread optional or alternative flavour if preferred.

Buttercream

  • 300 g icing sugar
  • 150 g very soft butter
  • 1-2 tsp milk
  • 100 g salted caramel spread
  • 1 Packet of mini-eggs
  • sprinkles to decorate

Instructions

  • Pre-heat the oven to 180degrees/160degrees fan and put the cupcake cases in the cupcake tin
  • Place the butter, sugar, flour, eggs into a large mixing bowl and either using a wooden spoon or electric whisk, beat until you create a pale, yellow mixture.
  • Using the teaspoons, half fill each of the cupcake cases and place in the pre-heated oven for 20 minutes or until a skewer comes out clean.
  • Place on a cooling rack to cool completely then using a sharp knife cut a small disc out and fill with the salted caramel spread.
  • Meanwhile, in a clean & roomy bowl add the softened butter and icing sugar to make the buttercream. Gentle beat by hand or with an electric whisk until smooth then stir in the salted caramel spread until completely combined. Taste and add more salted caramel if required.
  • Place the butter cream in a piping bag or just use a spoon to cover the top of the cupcake.
  • Decorate with the mini-eggs and colourful sprinkles.