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These mini egg cupcakes are a delightful treat, combining the rich flavor of dark brown sugar with the crunch of mini eggs. The batter comes together quickly with melted butter, vanilla, and eggs, creating a smooth and luscious mixture. Once baked, the cupcakes are topped with a simple glace icing, adding a sweet finish. Perfect for a sweet indulgence.
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Add butter, dark brown soft sugar, vanilla, eggs, and self raising flour to a bowl.
Mix well until smooth, then add mini eggs.
Spoon mixture into cupcake cases.
Bake at 180C for 15 minutes until golden and a skewer inserted comes out clean.
Allow cupcakes to cool completely.
Mix icing sugar with cold water to make glace icing.
Top cooled cupcakes with glace icing.
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Ensure the butter is fully melted for a smooth batter.
Use a skewer to check if the cupcakes are baked through.
Can I use regular sugar instead of dark brown soft sugar?
Yes, but it will alter the flavor slightly.
How do I know when the cupcakes are done?
They should be golden and a skewer inserted should come out clean.
Can I use different types of mini eggs?
Yes, any type of mini eggs can be used.
How should I store the cupcakes?
Store in an airtight container at room temperature for up to 3 days.
Can I freeze these cupcakes?
Yes, freeze without icing and add icing after thawing.
Just a mum who loves to make homemade food for her family! And loves sharing my recipes with you!
