Speckled Egg Easter Cupcakes

Speckled Egg Easter Cupcakes

Ballyknocken letter B

Makes 12 cupcakes

For the cupcakes
150g soft brown sugar
120g butter, softened
3 eggs

60g cocoa powder, sifted
150g plain flour, sifted
2 tsp baking powder
1 tsp vanilla extract
3 to 4 tbsp milk

For the butter cream
200g butter, softened
400g icing sugar, sieved
Pale blue food colouring or gel

For the speckles
1 tsp cocoa powder
1 tsp vanilla extract

50g toasted coconut flakes
Mini pastel coloured easter eggs, to decorate
You will need 12 cupcake cases
Thin paint brush

Preheat the oven to 180°C/Fan160°C/Gas 4. Line a muffin tin with cupcake cases.
To make the cupcakes; using an electric whisk, cream the sugar and butter until pale and fluffy.
Lightly whisk the eggs with a fork and add to the butter and sugar mix.
Carefully fold in the cocoa, flour, baking powder and vanilla.
Using 2 dessert spoons, neatly spoon the mixture into the cases and bake for about 14 to 16 minutes. Insert a skewer into the middle it should come out clean.
Allow to cool completely before icing.
To make the buttercream, cream the butter, sugar, vanilla together and add the blue colouring.
It should be a pale blue.
Spoon buttercream into a piping bag fitted with a plain nozzle and pipe on each cupcake.
For the speckles, mix the cocoa powder and vanilla to a paste and then using a small paint brush, flick a little cocoa paste over the icing like speckling an egg.
Arrange coconut flakes in the shape of a nest on each and add 3 mini Easter eggs into each.

Learn more

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