Speckled Egg Cupcakes
429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can some substitute with sour cream)
1 tsp vanilla extract
2 large eggs
250g shaved dark chocolate
3-4 drops lemon yellow Americolour food gel
Mini speckled eggs (I used Cadbury)
5-10 tbsp water
3 tbsp unsweetened cocoa powder
1 batch fluffy vanilla buttercream frosting
2-3 drops green Americolour food gel
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil, yellow food dye and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
While your cupcakes are baking and cooling prepare your chocolate paste by adding water to your cocoa powder until it forms a runny paste. Cover with plastic wrap and set aside.
To prepare your buttercream frosting add green food dye and mix until well combined.
To frost your cupcakes fit the end of your piping tip with a large round tip and frost in a donut swirl.
Using a kitchen brush or paint brush dip into the chocolate paste and use your finger to flick the paste on your cupcakes covering the frosting and cupcake liner in the specks of chocolate.
Finish off by placing some of the chocolate shavings around the top of the frosting before you place three speckled eggs in the center of your cupcake.
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
To make your own chocolate shavings
You’ll need a block of dark cooking chocolate. The chocolate needs to be slightly soft. If it’s a cold day it will be quite hard and your shavings with be more like like crumbs. The best way to soften your chocolate is to take it out of the wrapper and place it on a microwave safe plate. Microwave for 5 seconds on one side and then another 5 on the other side. Try shaving the chocolate using a kitchen grater. They should come out looking like grated (tasty/cheddar) cheese. If they come out like crumbs, microwave again on both sides for a further 5 seconds.