Easter Egg Cupcake Recipe with Lavolio

As an adult, it seems like Easter becomes less fun. Gone are the days of easter egg hunts and crafting fluffy unidentifiable objects. Shops are kitted out with treats for children, and buying them for myself just doesn't seem right.That was until I heard about Lavolio’s mini Easter eggs
I was first introduced to the Lavolio company through Bake with Maria,a baking school based in London, where I met Lavina Davolio who invented the confectionery. They produce the handmade treats with real ingredients which can take up to five days to create and are 100% vegetarian and gluten free. The nutty eggs they sent me are a medley of toasted almonds and chocolate made by artisans meaning that each item is unique. Covered in three different types of chocolate, Extra Dark, Hazelnut and White amaretto, these are the Easter eggs suited for adults and not to be shared with the kids.
Lavolio kindly sent me some of their grown up eggs to try along with this tasty cupcake recipe from Bake with Maria, which makes the treats into a great dinner party cake.
• 125g self raising flour (you can use gluten free flour here)
• 125g caster sugar
• 1⁄4 tsp bicarbonate of soda
• 125g soft unsalted butter
• 2 large eggs (120g)
• 1 tbsp Lemon juice
• 1 tbsp whole milk
• zest from 2 unwaxed lemons
• Lavolio Easter eggs

• 100g butter, softened
• 200g cream cheese
• 100g icing sugar, sifted
Makes 12 cupcakes

1. Preheat your oven to 170C
2. Sieve together the flour and caster sugar and bicarbonate of soda in the standmixer bowl. Add the soft butter, eggs, lemon juice and most of the lemon zest. Beat with beater for 1 minute at medium speed. Add the milk and beat for another 30 seconds. Scrape down the sides of your mixer and beat for another 30 seconds.
3. Fill the cupcake cases 2⁄3 full, drop one or two Lavolio Easter eggs in to each cupcake and bake for 20-25 minutes until a cake skewer comes out clean. Let them cool off completely before decorating them with cream cheese frosting.
4. For the frosting: Beat the butter with half the icing sugar until pale and fluffy. Scrape down the bowl well, add the rest of the icing sugar and beat again until pale and fluffy. Stir the cream cheese to remove any lumps, then mix this into the buttercream. Keep in the fridge until you need it. Frost the cakes once they are completely cool and decorate with Lavolio Eggs.
Bake with Maria also hold some great Private Events where they help you make some recipes like these, as well as baking courses and bread making classes.
Disclaimer: I was sent these products to try but as always opinions are my own


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