Mini Egg Flower Cups

Updated at: Thu, 17 Aug 2023 11:34:28 GMT

Step 1

Start by creaming softened butter and sugar for 5-10 minutes using a mixer until light in colour (almost white) and fluffy. Ensuring the butter and sugar is properly creamed is probably the most important step so do it for as long as it takes!

Step 2

Add your room temperature egg, beating in between. If your eggs were in the fridge and you’d like to bring them to room temperature, place them in a bowl of hot tap water for a while.

Step 3

Add vanilla extract and mix again.

Step 4

In a separate bowl whisk together corn flour and plain flour. Then sift into your mixture and mix gently until just combined. Take care not to over-mix.

Step 5

Add a small splash of milk if the dough requires additional binding.

Step 6

Roll out between two sheets of plastic wrap/cling film until the dough is about the thickness of a pound coin. I recommend doing this on a large board so you can just transfer the board to your refrigerator. If you’re unable to do this, roll out the dough properly after refrigerating so it’s easier for you.

Step 7

Cover and ensure the plastic wrap isn’t allowing room for air to reach the dough as you don’t want it to dry out. Refrigerate for 30 mins.

Step 8

Once your dough is chilled, preheat your oven to 180C and grease your mini muffin trays using butter and a dusting of plain flour.

Step 9

Next cut out your flowers using a flower shaped cutter.

Step 10

Place these on the mini muffin tray cups and push down the centre gently if necessary.

Step 11

Bake at 180C for approximately 10-12 minutes (until slightly golden). After about 5 minutes, use a toothpick to gently loosen the cupcakes from the mould.

Step 12

Melt milk or white chocolate and add to a piping bag or ziplock/freezer bag and snip a small hole in the corner.

Step 13

Fill your cups and add a mini egg.

Step 14

Allow the chocolate to set and enjoy :)

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