Cadbury Mini Eggs Chocolate Cake, 370 g

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Line your cupcake tin with cupcake cases and set it aside. Preheat your oven to 160C/325F while you make your cupcake batter. For this recipe, it's important to whisk, beat and stir the ingredients, so a food processor blade wouldn't be ideal, but you could certainly make the batter using one, if you really need to. How can I make sure my cakes are perfectly cooked?

We top this Mini Eggs Easter cake with chocolate frosting and Cadburys Mini Eggs. I use ready made Cadbury Chocolate Icing but you can always make your own chocolate buttercream frosting or ganache if you want to. You could also cut the cake in half lengthways and add a layer of frosting in the middle too – or even vanilla buttercream for a nice flavour combination – and create a simple Easter layer cake. Add the eggs one at a time, beating well at medium-high speed between additions. Scrape the sides and bottom of the mixing bowl, and mix for 30 seconds more. The batter will be thin. This cake also goes the extra mile because it has crushed mini eggs between the layers. And I mean come on, crushed mini eggs in a cake? YES PLEASE. I tend to get a layer of my sponge, spread on some of the buttercream, and add on some of the crushed mini eggs and repeat until the top of the cake. Whisk. In a large mixing bowl, whisk together 2 cups of confectioners' sugar, 2 tablespoons of lemon juice, 1 tablespoon of coconut oil, 1 teaspoon of lemon extract, and a few drops of the optional yellow food coloring (if using) until smooth. Three: Fold in the flour and crushed mini eggs. Make sure the mini eggs are crushed into very small pieces otherwise they will sink to the bottom of the cake.There is nothing in these Cadbury Creme Egg cakes that would generally pose a risk to a pregnant woman. Make sure all the ingredients are in good condition before you start, and bake the cakes safely and hygienically.

It could also be that you added too much of the wet ingredients or too little of the dry. It's always best to measure everything out before you start to avoid mistakes. Preheat. Preheat your oven to 350°F (175°C) and grease your 12-cup bundt pan using the butter and flour combo. *Apply the butter generously using a paper towel, then add 1-2 tablespoons flour and roll to coat all of the buttered surfaces. be sure to get into all the ridges of your bundt pan. Grease and line two 20cm (8 inch) cake tins and share the batter between them. Push 6 mini Creme Eggs into each tin of mixture, evenly spaced around the cake, then cover as you would with the cupcake versions. Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!* 🔪 How To Make An Easter Egg Nest Bundt Cake First, you'll cream together your butter and sugar with a stand mixer or hand mixer. It should be light and fluffy. Then you'll mix in the rest of your wet ingredients one at a time, until it's all well-combined.

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These mini egg cupcakes are actually relatively easy to bring together, there are just a few more steps along the way because of the different colours of icing involved in the ruffle on top. First, we need to make the cupcakes, then the buttercream which is split and coloured in three happy hues, before finally bring them all together. It’s totally worth the effort, I promise! For the cupcakes: Make sure all your ingredients (especially the butter and eggs) are at room temperature before you start the recipe. I based the recipe on my Victoria Sponge – Celebration Cakewhich has always been one of the most popular cake recipes on my blog. For four layers I always tend to use a 500g mixture of cake – so 500g butter, sugar, flour and eggs, with vanilla extract added in. For best results with a cake like this, you should weigh your eggs in shells and match the weight of the flour, sugar and butter to this weight (for example, 512g). Once your cupcakes are cool, it’s time to make the buttercream. First, beat your butter until really pale and soft. This should take around 5 minutes. Be patient at this stage, it feels like forever, but I promise it’s worth the wait! This beating gives you a really light buttercream that is just heavenly and fluffy. Add in your icing sugar, then mix slowly to avoid a sugar cloud. Add in your vanilla and as much milk as you need to make it a smooth, spreadable mixture, then beat on high for a couple of minutes until fluffy and beautiful. Do make sure you scrape your bowl down, so you incorporate anything that might have not been mixed through properly.