Mini Egg Cupcakes

Mini Egg Cupcakes

4.6 47 ratings

Prep. 40 min

Total 1 h

12 pieces

Ingredients

Icing

double cream
150 g
cream cheese
175 g
pure icing sugar
90 g
lemons finely grated zest and 15 g juice
2
vanilla sugar
¼ tsp

Cupcakes

blanched almonds
100 g
carrots cut in pieces
100 g
unsalted butter soft
130 g
brown sugar
130 g
vanilla sugar
1 tsp
fine sea salt
1 pinch
lemons finely grated zest only
2
medium eggs
2
plain flour
150 g
baking powder
1 tsp
mini chocolate eggs
36

Difficulty

easy

Nutrition per 1 piece

Sodium 127.3 mg

Protein 7.1 g

Calories 2111.6 kJ / 504.7 kcal

Fat 32.9 g

Fibre 3.7 g

Saturated Fat 17.3 g

Carbohydrates 52.6 g

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