Ingredients

The following ingredients have 4 Servings
  • 150 g granulated sugar
  • 150 g butter, soften
  • 3 eggs ((room temperature))
  • 120 g plain flour
  • 1 tsp lemon extract
  • a pinch of salt
  • 2 tbsp cocoa powder
  • 90 g butter, soften
  • 180 g icing sugar
  • 1 tbsp lemon extract
  • 1/2 tsp yellow food colouring
  • 1 tbsp milk
  • 90 g butter, soften
  • 180 g icing sugar
  • 2 tbsp cocoa powder
  • 1 tbsp milk

Instruction

  • Freeze the mini creme eggs for a few hours, ideally overnight.
  • Beat the butter and sugar until you get a smooth consistency.
  • Gradually add the eggs one by one and continue to beat until all incorporated.
  • Add the flour, cocoa powder, salt and lemon extract and mix them all gently with a spatula.
  • Line a cupcake/muffin tray with paper cases, scoop out a teaspoon of batter in each case, then add one mini creme egg. Cover the eggs with more batter, making sure the batter is divided evenly between each case.
  • Bake it the preheated oven at 180 degrees Celsius (350 Fahrenheit) for approximately 20 minutes or until well risen and firm to touch.
  • Leave to cool completely.
  • To make the lemon icing sugar, beat all ingredients until you get a smooth paste. Same applies for the chocolate icing.
  • Using a nozzle of your choice, pipe the icings on the cupcakes.