• ---Chocolate Cupcake---
  • 1 3/4 cups S.R Flour
  • 1 cup Caster Sugar
  • 3 Tb Cocoa Powder
  • 1/ tsp Bicarb Soda
  • 125gm Butter (room temp)
  • 2 Eggs
  • 1 cup Milk
  • ---Frosting-----
  • 1 can of Dulce De Leche
  • 2.5 Cup Icing Sugar
  • 100gm Butter
  • 2 Tbs Milk

 

Easter Cupcakes (with Dulce de Leche frosting)

I love Easter time. Who wouldn’t? We get loads of chocolate and indulge in hot cross buns! I personally think Easter should be at least every month- including the 4 day weekend! In saying this, I am one who has work over the 4 days (apparently people still get sick on public holidays!). I figured I need to put my colleagues on a sugar high to make working the weekend a little more bearable. I came up with these little cupcakes by incorporating my favourite Easter egg- Cadbury Crème egg.

 

Occasionally the big supermarkets will stock Dulce de leche (caramelised condensed milk) however if you cant obtain, fear not nestle caramel filling can be substituted! But if you want to make your own dulce de leche by simmering a can of condensed milk over a stove top for 3 hours (remembering to put holes in the top to stop it exploding!) There is heaps of step by step guides throughout google.

 

These are easy to make and will please both the kids and grown ups!

 

WOODEN SPOON RATING:

 

 

NOW FOR THE RECIPE:

 

Preheat the oven to 180 degrees.

 

Chocolate Cupcake:

1. Beat sugar and butter until pale and fluffy (around 3-5mins)

2. Add the eggs one at the time, mixing well between

3. Add the milk and beat for a further 1 min

4. Add the sifted flour, bi-carb and cocoa and beat for a further 3-5 mins until well combined.

5. Spoon mixture into cupcake cases (filling 1/3 high)

6. Cook for 15 mins or until cooked through

7. Leave to cool on a wire rack

 

Dulce de Leche Frosting:

8. Beat the caramel, icing sugar, milk and butter until well combined (5 mins)

9. Pour mixture into a piping bag and leave in the fridge until it has reached piping consistency

10. Pipe onto the cupcakes (don’t be stingy!)

11. Top with an Easter egg

 

Voila:

Delicious Easter cupcakes that will have anyone drooling!

 

TIPS:

– Don’t worry about cupcake mixture after you add the eggs- it will look curdled. Once you have added the flour it will look like a perfect batter

– Never frost the cupcakes whilst their hot- impatience is hard to overcome- but it’s definitely a no no!

Easter Cupcake with caramel icing

 

 

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