Easter egg cup cakes - recipe

Ingredients

Recipe , Cupcakes , Easter recipes , Eggs

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1

Lightly grease 12 ceramic egg cups and place a small round of baking paper in the bottom. Preheat the oven to 190°C (fan 170°C, gas mark 5).
2
Place the butter, sugar, flour, egg and a splash of milk in a bowl and beat until smooth.

For this step you'll need:
- 75g Butter (unsalted) softened
- 75g Unrefined golden caster sugar
- 75g Self-raising white flour
- 1 Egg(s) (free range) large
- 1tsp Milk
3

Spoon the mixture into the egg cups about three quarters full. Stand the egg cups on a baking sheet and bake in the centre of the oven for 15-18 minutes, or until the cakes have risen and are just firm to the touch in the centre.
4

Remove cakes from the oven and transfer the egg cups to a wire rack to cool.
5
Colour half the icing with a little pink colouring. Lightly dust a work surface with a little icing sugar. Roll the icing and cut out 12 flower shapes. Repeat the process with the white icing. Place the flower shapes on top of the egg cup cakes and top with mini chocolate eggs.

For this step you'll need:
- 100g White sugar paste icing
- Pink food colouring
- Mini chocolate eggs `

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