Stork Cupcake Easter Eggs

What you need

Ingredients

  • 300g Stork with butter
  • 600g icing sugar
  • 1 tsp milk
  • 1 Packet Stork Ready To Bake Vanilla Cupcake
  • 1 Packet Stock Ready To Bake Chocolate Cupcake
  • 1 tbsp Easter themed sweets and mini chocolate eggs per 'cake'
  • Assorted food colouring

Directions

  1. Line a 12-hole muffin tray with assorted muffin paper cases.
  2. Follow the packet instructions on the Ready To Bake pouches. Squeeze in the flavours into the cases until just over half full. Bake according to packet instructions (20-25 minutes). Leave the cupcakes to cool.
  3. Remove the cupcakes from the cases and hollow out the centre. Fill with sweets/eggs.
  4. Make the cream icing. Blend the stork with butter with the icing sugar and milk. Divide into 3 and colour with food colouring. Transfer a little of each into 3 separate piping bags. Pipe around the cupcake (avoiding the sweets). Pop another hollowed out cupcake (of the same colour) on top. Place the double cupcakes on a serving board.
  5. Carefully icing each double cupcake with the appropriate icing so it looks like an Easter egg!
  6. Enjoy!
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