Is it just me, or are any other 18 years olds and older feeling like the time to stop doing easter egg hunts should be… never?
I’m always one for a scavenger hunt, and when it involves chocolate, the fun pretty much triples.
It gets your problem solving brain working, like;
“could it be under this leaf?” “is it camouflaged by the grass?” “could there seriously be another one in this pot plant?”
– it’s pretty much maths, but 10 times the fun.
Well, if your like me and have been rejected the opportunity to partake in an easter egg hunt (*silent tear*),
OR if your one of the lucky ones, prepping yourself for the insane chocolate hunting fun your about to do…
Either way these Easter Surprise Cupcakes should either fulfil your momentary longing to find an egg (which you will search for in your cupcake to be) or totally be your training for the egg hunt ahead.
It’s really a must bake situation I guess.
They may shrink a tad more than expected, but I’m telling ya, it’s only cause they’re shrinking into brownie like goodness, just lighter and alongside an easter egg….. almost too good to be true
I decided to dye the frosting pink, ya know, just for funnies, a lil’ pink never killed nobody (unless your me when I was 10, and was officially allergic to pink… but that’s another story)
Then we’re gonna top with some coconut, and the place some choccy easter eggs on top ~ and now we got ourselves a nest!
The whole idea of these cupcakes is to be an inspiration to you, you can go grab your favourite cupcake recipe and lovingly place a special easter egg surprise in the middle, it may be the best thing you do!
EASTER EGG SURPRISE CUPCAKES
cupcake recipe adapted from: The Australians Women’s Weekly; cupcakes & cookies
60g milk cooking chocolate, chopped coarsely
2/3 cup (160ml) water
90g softened butter
1 cup (220g) firmly packed brown sugar
2/3 cup (100g) self-raising flour
2 tablespoons cocoa powder
1/3 cup (40g) almond meal
12 easter eggs
200g butter, softened
2 cups icing sugar, sifted
3 tablespoons milk
1 teaspoon vanilla essence
pink food dye (optional)
1/2 cup toasted shredded coconut
Easter eggs to fill the ‘nest’
1. Preheat oven to 170C/150C fan forced. Line 12-hole muffin standard pan with paper cases.
2. Meanwhile, stir chocolate and the water in a small saucepan over low heat until smooth.
3. Beat butter, sugar and eggs in a small bowl with electric mixture until light and fluffy. Stir in sifted flour and cocoa, meal and warm chocolate mixture.
4. Fill each patty pan 2/3 full, place an egg in the centre, the top each with the rest of the mixture.
5. Bake for around 25-30 minutes. Stand for 5 minutes. Then remove from pan and leave to cool on a wire rack.
6. Toast the shredded coconut, and leave to cool (so we get no icing meltage)
7. Fit a large piping bag with a large fluted tube, and fill the bag with the buttercream. Pipe swirls on each cupcake, and sprinkle over the toasted coconut and top with easter eggs.
1. Beat the butter in a small bowl until as white as possible. Gradually beat in half the sifted icing sugar, then add the milk and vanilla essence, then again gradually add the rest of the icing sugar. Drop in around 4 drops of the pink food dye, and beat until colour is evenly distributed.
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