Happy Easter everyone!
These cupcakes were inspired by a combination of seeing Nigella Feasts on TV late at night, and the Easter special in the free Safeway magazine. The recipe is Nigella's cupcake recipe (How to be a Domestic Goddess, Nigella Express), each stuffed with a mini Easter egg, and topped with royal icing. I used Lindt 70% cocoa chocolate eggs, to give a dark contrast against the sweet, crackly icing, and served them with these cute little Lindt milk chocolate bunnies. If you're eating excessive amounts of chocolate, you may as well make sure it's the best. And in my opinion, nothing beats Lindt milk. (No, they're not paying me).
I hope you're all having a great long weekend!
xox Sarah
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5 comments
Happy Easter! I can't go past the Lindt either... it's all been the dark stuff here.
ReplyDeleteHappy Easter Sarah!
ReplyDeleteooh, great idea. You're right, Lindt is amaaaaaazing.
ReplyDeleteJoyeuses Paques Sarah! Beautiful cupcakes! Especially the ones with the blue cross decoration! How did you find the easter egg suprise? Better when hot and melted or when it has cooled down? xo F
ReplyDeleteThanks F!
ReplyDeleteEven when the cupcakes were cool, the easter egg surprise inside was somehow still soft and melty... so to answer your question, they were good both warm and cold!
xox Sarah