Easter Sunday Cupcakes
Makes 6
- 2 large eggs
- 1/4 cup plus 2 Tbs superfine sugar
- 2/3 cup sunflower oil
- 1 1/8 cups plus 4 tsp all-purpose flour, sifted
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup puffed rice cereal
- 3 1/2 oz white chocolate, broken into pieces
- 1 Tbs unsalted butter
- 1/2 cup puffed rice cereal
- 12 chocolate mini eggs
- Preheat the oven to 350°F.
- Line a 6 cup muffin pan with paper muffin liners.
- Separate the eggs, putting the whites in a clean, grease-free bowl and the yolks in another.
- Add the sugar to the yolks and beat with a hand mixer until pale and creamy.
- Then beat in the oil until combined.
- Whisk the egg whites until soft peaks form.
- Using a metal spoon quickly fold the flour, baking powder, vanilla extract, and puffed rice cereal into the egg yolk mixture until just combined.
- Add half the egg whites to the egg yolk mixture to loosen, and then carefully fold in the remaining egg whites.
- Divide the batter equally between the paper liners.
- Bake for 20-25 minutes until golden and risen.
- Leave to cool in the pan for 5 minutes.
- Transfer to a wire rack to cool completely.
- Put the chocolate and butter into a heatproof bowl and place over a pot of barely simmering water, making sure the bottom of the bowl doesn't touch the water.
- Gently heat until the chocolate has melted, stirring occasionally until smooth.
- Remove the bowl from the heat, add the puffed rice cereal and fold through until coated.
- Spoon the mixture on top of each cake, pressing down lightly.
- Then top each with two chocolate eggs.
- Stand the cakes upright on the wire rack and leave for about 1 hour to set.
For the Topping
. Keep Calm and Bake Cupcakes. Page 94. San Diego: Thunder Bay Press, 2014.