Cupcakes are always a crowd-pleaser, but don’t bake your own – buy a batch and decorate! Make icing that won’t melt and holds its shape (you use Copha and margarine instead of butter), then create a cracked egg on top with white choc shards and tinted condensed milk.Â
Ingredients
Method
Combine Copha and margarine in the bowl of an electric mixer and beat thoroughly until very pale. Once white, add icing sugar and continue mixing until smooth. Fold in vanilla and lemon essence, then set icing aside for 10 minutes.
Use a small knife to crack Easter eggs into pieces, ensuring at least 1 piece is large. Put icing in a snaplock bag and snip off 1 corner. Pipe onto cupcakes, then scatter with coconut. Tint condensed milk with gel food colouring until egg-yolk yellow.
Use back of a spoon to make a small indentation in top of icing. Arrange white chocolate egg pieces on top to look like a cracked egg shell. Spoon yellow condensed milk into centre of indentation to look like an egg yolk, then place a chicken figure off to the side.
Cook’s tip
- For more fun, make mini cupcakes and serve in an egg container.
- You can find baby chicken decorations in discount stores at Easter time.Â
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