Milk & Honey Easter Cupcakes

Ingredients for the Cupcakes:

• 125g softened butter
• 125g soft light brown sugar
• 2 large eggs
• 50g honey (2 tbsp)
• 1 tsp vanilla extract
• 2 tbsp whole milk
• 125g self raising flour
• 1 tsp baking powder

Ingredients for the Buttercream Frosting:

• 125g butter
• 250g icing sugar
• 50g honey (2 tbsp)
• small amount of blue food colouring
• 30 mini-eggs to decorate
• 1 square of dark chocolate

PRODUCTS USED IN THIS RECIPE

Method:

Preheat the oven to 180 degrees C fan and line a muffin tray with cupcake or muffin cases

Place the butter and soft light brown sugar in a large bowl and cream together on a high speed until light and fluffy

Add the eggs, honey, vanilla extract and a tablespoon of the flour into the bowl and whisk again

Add the remaining flour, baking powder and milk into the bowl and gently whisk until fully combined

Evenly distribute the cake mix into each cupcake or muffin case and bake in the preheated oven for 15-20 minutes or until an inserted skewer comes out clean

Once baked remove from the oven and allow to cool on a wire rack

Begin making the frosting by beating together the butter, honey and icing sugar for 5 minutes at high speed until the colour lightens and the texture becomes silky

Add a very small amount of blue food colouring and beat again until the colour is evenly distributed

Once the cupcakes have cooled frost each cupcake with the buttercream and place three mini eggs on each to decorate

Finely grate the chocolate square over the cupcakes to finish