Easter Surprise Cupcakes

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13 Ingredients

Number of servings

Cupcakes

125grams unsalted butter, melted
1/2 cup caster sugar
2 free range eggs
2teaspoons vanilla essence
1/2 cup skim milk
1 cup plain flour
1 1/4teaspoons baking powder

Icing

125grams extra light cream cheese, softened
1/2 cup icing sugar mixture
1teaspoons vanilla essence

To decorate

1/4 cup shredded coconut
14 small strawberries, 2 finely chopped
12 Kinder Milk Chocolate Mini Eggs, halved

Nutrition per serving

13% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Treat loved ones to the ultimate indulgence this Easter with these scrumptious, fluffy cupcakes filled with fruity flavour and topped with delicious Kinder chocolate.

Use-it-up tip:

Divide the cut-out cupcake pieces among glasses with fruit, whipped cream and extra Kinder mini eggs for an easy dessert.

Method

Step 1 of 4

Preheat oven to 160°C/140°C fan-forced. Line a 12-hole muffin tin with paper liners.

Step 2 of 4

In a large bowl, combine all cupcake ingredients and mix until thoroughly combined. Divide mixture amongst cupcake liners. Bake for 15 minutes or until lightly browned and a skewer inserted into the centre comes out clean. Allow cupcakes to cool completely.

Step 3 of 4

To make the icing, add cream cheese, icing sugar mixture and vanilla to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed for 2-3 minutes, or until mixture is smooth and combined. Transfer to a piping bag fitted with a small 1cm-round tip.

Step 4 of 4

Use a small sharp knife to cut a hole from the centre of each cupcake, being careful not to cut through to the base. Remove tops from 12 strawberries and gently push a strawberry into each cupcake hole. Decorate cupcakes with icing and coconut. Serve topped with Kinder Mini Eggs and chopped strawberries.

Bunny-ear Cupcakes

Difficulty