Remember to beat your butter plenty enough when making your buttercream. Trust me, this step is totally worth the extra few minutes you’ll spend! There are a few important tools you'll need for success with this mini eggs cake! First, for your cake layers you'll need a kitchen scale to measure out your dry ingredients. I also recommend using a stand mixer if you have one. If not, a hand mixer will work too. Use the paddle attachment for the cake batter and the balloon whisk attachment for the frosting. Follow the instructions on the recipe, making sure to scrape the sides and bottom of the bowl with a spatula as you go to get everything well mixed.

Move the slider to get the number of cakes you wish to make and the ingredients will update automatically. You might need to bake your cakes in batches if you're making more and only have one muffin tray. Aim not to have more than 2 trays in the oven at a time as it may affect the baking time. Can I make this recipe in a different tin/tray? You'll of course need the usual weighing scales, spoons and a mixing bowl, plus a 12 hole muffin tray and cases to bake your cupcakes in. I like to use an electric hand whisk or stand mixer to help speed up making the batter and buttercream frosting, but a good old-fashioned wooden spoon and hand whisk will work just fine too. If your ganache isnt fully melted after the mixing the chances are that the cream wasn’t hot enough – heat it for 10 seconds at a time in the microwave until its smooth. Its important to leave it to cool before decorating the cake otherwise it might melt the cake.

Confirmation

This cake is fantastic as an Easter dessert, or just as a celebration cake for any day -- it would make a great birthday cake! Anytime you want to enjoy the yummy sweetness of Cadbury mini eggs. Cadbury Mini Eggs Cake Why are mini eggs so good? Anyway… I realise I have posted many a Mini Egg recipe since starting my blog, including quite a few this year alone, but I just can’t resist more. Mini Egg cupcakes?! How have I not posted these any sooner?! Honestly, I question my sanity so much because these are delightful.

These cupcakes should be stored in an airtight container and will be fine kept at room temperature for 2-3 days. Can you freeze cupcakes? Add the butter and mix at low speed for 1 minute. Add the oil and continue mixing until the mixture looks pale. Spread. Seal the bag and use your hands to press the coconut so that it moves around the bag and distributes the food coloring.Piping bags: you could get away without these, but it makes adding the frosting much easier (especially piping the frosting between the cake layers.