Ingredients
80g white chocolate
chopped
125g unsalted butter
chopped
1 cup caster sugar
½ cup milk
(125mL)
½ cup plain flour
½ cup self raising flour
1 egg
2 cups icing sugar
for icing
50g unsalted butter
softened, for icing
2 tbsp milk
for icing
little easter eggs
for decoration
milk chocolate
peeled with a vege peeler, for decoration
Equipment
- 1 12-hole muffin tray
- 1 cupcake papers
- 1 large saucepan
- 1 whisk
- 1 wire rack
- 1 sifter
- 1 mixer
Instructions
- Preheat oven to 170C. Place cupcake papers in a 12-hole muffin tray.
- Place the chocolate, butter, caster sugar and milk in a large saucepan over low heat. Stir occasionally until smooth.
- Cool the mixture for 15 minutes.
- Sift flours into chocolate mixture and whisk to combine, then whisk in egg.
- Pour mixture evenly into paper cases.
- Bake for 30 minutes or until a skewer inserted into the middle of the cupcake comes out clean.
- Transfer to a wire rack to cool.
- To make the icing, cream butter until pale and smooth. Add the milk and half the sifted icing sugar. Beat until well combined.
- Add the remaining icing sugar and beat until mixture is light and fluffy.
- Spread each cupcake with a tablespoon of icing and decorate with three (or more) little Easter eggs and some peeled milk chocolate.
Notes
Tip
The icing mixture should be a spreadable paste; if it is too dry add some more milk, if too wet add more icing sugar.
