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Cracked egg cupcakes

  • 0:15 Prep
  • 0:25 Cook
  • 6 Servings


  • 1 3/4 cups (260g) self-raising flour
  • 1 cup (220g) caster sugar
  • 3/4 cup (185ml) milk
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 125g butter, melted, cooled slightly
  • 1 2/3 cups (250g) Nestlé Bakers’ Choice White Choc Melts
  • 1/2 cup (125ml) thickened cream
  • 1 cup (250ml) Nestlé Sweetened Condensed Milk
  • 1 lemon, juiced
  • Yellow liquid food colouring
  • 8 medium hollow white chocolate Easter eggs, halved


  • Sixteen 1/3 cup (80ml) muffin pan holes with paper cases


  • 1
    Preheat oven to 180C. Line sixteen 1/3 cup (80ml) muffin pan holes with paper cases.
  • 2
    Sift the flour into a bowl and stir in the sugar. Make a well in the centre. Combine the milk, egg and butter in a bowl. Pour into the well and stir gently until just combined. Divide the mixture evenly among prepared cases. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.
  • 3
    Meanwhile, place the Nestlé Bakers’ Choice White Choc Melts and cream in a microwave-safe bowl. Cook, uncovered, on medium for 1 min. Stir. Repeat, stirring every 30 secs, until chocolate melts and mixture is smooth. Place in fridge to chill until thick and spreadable. Spread white chocolate ganache evenly over cupcakes.
  • 4
    Combine Nestlé Sweetened Condensed Milk and lemon juice in a bowl. Tint yellow with a few drops of food colouring. Top cupcakes with condensed milk mixture and Easter egg.

Source: taste.com.au


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