Just something I made for fun over Easter. If you can't get Mnm's crispy speckled eggs these work with crispy Mnm's as they are the most similar thing to the speckled eggs.
Mini Cupcakes with Speckled Eggs
Preparation Time: 15 minutes
Cooking Time: 14-16 minutes
Serves: Makes about 24 mini cupcakes
Ingredients For the cupcakes: 115 grams butter at room temperature
200 grams raw castor sugar
2 large eggs
2 1/2 teaspoon vanilla extract
2 1/2 cups flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
180 mls milk
120 mls heavy cream
For the Butter Cream Icing: 250 grams unsalted butter at room temperature
430 grams icing sugar, sifted
1 1/2 teaspoons vanilla extract
1-2 tablespoons heavy cream
1/4 teaspoon of pink or blue food colouring
To Decorate: 1 packet of Mnm's speckled eggs
or 1 packet of Cabdury mini eggs (similar to the speckled eggs)
If these aren't available use crispy Mnm's or any chocolate coated candy you like
Preheat oven to 180 degrees Celsius.
In a large bowl, using a hand held mixer, cream together butter and sugar.
Add the eggs one at a time until incorporated.
Add vanilla extract.
Combine flour, baking powder and salt.
Mix milk and cream together.
Add flour mixture and milk/cream mixture in three batches, starting and ending with the flour mixture. *Continue to beat on medium high for 1 minute.
Use a tablespoon to fill cupcake pans.
Bake for 14-16 minutes or until a skewer comes out clean.
Allow cakes to cool while making the icing.
To make the icing beat butter until light and fluffy. Then add vanilla extract.
Add 375 grams (3 cups) of icing sugar about 1 cup at a time, mixing between each addition.
Add 1 tablespoon of heavy cream.
Add more icing sugar and/or heavy cream until the consistency is to your liking.
To finish take the cooled cakes and spread about 1 teaspoon of icing on top making sure it is neat and even.
Place one speckled egg on top of each cake and place on a plate.
Put cakes into the fridge to set the icing just to make sure the eggs stay on top.