Set a date with the kids to get into the kitchen and make these Easter goodies.
Ingredients
- 75g (1/2 cup) plain flour
- 75g (1/2 cup) self-raising flour
- 100g (1/2 cup, firmly packed) brown sugar
- 1/4 teaspoon bicarbonate of soda
- 90g butter, at room temperature
- 60ml (1/4 cup) milk
- 2 tablespoons golden syrup
- 1 egg, lightly whisked
- 2 teaspoons vanilla essence
- 95g (1/2 cup) NESTLÉ BAKERS' CHOICE Milk CHOC BITS
- 160ml (2/3 cup) thickened cream
- 400g dark chocolate, coarsely chopped
- 36 small chocolate Easter eggs
Method
- Step 1Preheat oven to 170°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
- Step 2Sift combined flour, sugar and bicarbonate of soda into a bowl. Add butter, milk, golden syrup, egg and vanilla. Use an electric beater to beat until pale and creamy. Fold in the choc bits. Divide mixture among prepared pans. Bake for 25 minutes or until firm. Transfer to a wire rack to cool.
- Step 3Meanwhile, stir the cream and chocolate in a saucepan over medium-low heat for 5 minutes or until smooth. Transfer to a bowl. Cover with plastic wrap and place in the fridge for 30 minutes or until firm enough to spread.
- Step 4Spread the chocolate icing, in a nest shape, over the cupcakes. Fill with the eggs.
- Vegetarian
- Author: Liz Macri
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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