Chocolate Easter Cupcakes
12 servings, ready in 35 minutes
Enjoy this quick & easy Chocolate Easter Cupcakes recipe from the SPLENDA® Brand. This simple, make ahead recipe is established with just a few steps! Try it now with SPLENDA® Sugar Alternative, Granulated!
Preparation time: 20 minutes
Cooking time: 15 minutes
Preheat the oven to 180°C. Line a 12-hole muffin pan with papers.
Crack the eggs in to a mixing bowl and add 5 tablespoons of SPLENDA® Granulated. Whisk with an electric whisk for around 5-6 minutes until the mixture is really thick and about 4 times in volume.
Using a whisk, fold in the flour and cocoa. Use the same cutting motion you would with a spoon. Once combined, scoop the mixture into the cases and bake for 10-12 minutes until springy. Remove from the oven then cool.
Stir the solid chocolate and allbran together with the remaining 1 tablespoon of SPLENDA® Granulated. Pile this on top of the cakes to create a nest. Fill with mini eggs then dust with glitter.
- 3 large eggs
- 6 tbsp SPLENDA® Granulated
- 70g self raising flour, sifted
- 30g cocoa powder, sifted
- 50g 70% cocoa solid chocolate
- 100g allbran
- Edible glitter and decorations
|of which saturates||1.60g|
|of which sugars||4.30g|