Easter cupcakes with chocolate eggs

Celebrate Easter in style with these cute little cupcakes.

Recipe «Easter cupcakes with chocolate eggs» presented in category Recipes / Eggs, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 325g unsalted butter, softened, 1 cup caster sugar, 1 1/2 cups self-raising flour, sifted, 3 eggs, 1 tsp vanilla extract , 1/2 cup milk, 3 cups icing sugar, sifted, Food colouring of your choice , 12 coloured chocolate Easter eggs, to garnish.

Ingredients:

• 325g unsalted butter, softened 
• 1 cup caster sugar 
• 1 1/2 cups self-raising flour, sifted 
• 3 eggs 
• 1 tsp vanilla extract 
• 1/2 cup milk 
• 3 cups icing sugar, sifted 
• Food colouring of your choice 
• 12 coloured chocolate Easter eggs, to garnish 

Instructions

1. Preheat the oven to 190°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.
2. Place 225g butter in a food processor with the caster sugar, flour, eggs, vanilla extract and 1/4 cup (60ml) milk. Process until the mixture is smooth, then divide among the muffin cases. Place in the oven and bake for 15-20 minutes until risen and golden.
3. Meanwhile, to make the icing, place the icing sugar, remaining 100g of butter and remaining 1/4 cup milk in the bowl of an electric mixer. Beat on medium-high speed for about 5 minutes or until the mixture is light and fluffy. Add a few drops of food colouring of your choice and beat to combine.
4. Remove the cupcakes from the oven, allow to cool slightly, then transfer to a wire rack to cool completely. When cakes are cool, scoop the icing into a piping bag with a star nozzle, then use to ice cakes. Garnish each one with an Easter egg, then serve.