Surprise M&M Cupcakes
The cutest Surprise M&M Cupcakes ever!! Delicious vanilla cupcakes, filled with mini M&Ms and topped with creamy frosting.... the perfect party food treat!
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Servings: 12 serves
Calories: 467kcal
Equipment
- Beaters, stand-mixer or Thermomix
- Oven
Ingredients
- 200 g unsalted butter softened
- 200 g caster sugar
- pinch of salt
- 1 tsp vanilla extract
- 4 eggs
- 200 g self raising flour
- 1 packet mini M&Ms
For the icing
- 185 g butter softened
- 2¼ cups icing sugar mixture
- 2 tablespoons milk
- 1 tsp vanilla extract
- 1-2 drops food colouring 3 different colours
Instructions
Conventional Method
- Preheat oven to 175 degrees celsius (fan-forced).
- Place cupcake cases into the holes of two 12-hole muffin trays.
- Place the butter, caster sugar, salt and vanilla extract into a bowl.
- Beat together with a stand-mixer or hand-held beaters until pale and fluffy.
- Add the eggs to a separate bowl and beat together lightly.
- Slowly add the egg mixture to the butter mixture while continuing to beat.
- When all of the egg mixture has been completely combined with the butter mixture, sift in the self raising flour and stir with a spoon until just combined (don't over combine).
- Place the cupcake mixture into the cupcake cases - filling them to ⅔ full.
- Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre.
- Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.
- Cut a hole in the middle of each cooled cupcake (not quite to the bottom). Discard the majority of the removed cake, keeping just a small slice for the lid.
- Fill each hole with mini M&Ms.
- Place the sliced cake lid of the cupcake back on top.
- To make the icing, beat the butter in a bowl until pale and fluffy (approximately 5 minutes).
- Slowly add the icing sugar mixture, milk and vanilla extract and continue to beat until smooth and creamy.
- Divide the frosting between 3 separate bowls, add 1-2 drops of food colouring to each bowl and mix to combine.
- Ice cupcakes when they have completely cooled.
Thermomix Method
- Preheat oven to 175 degrees celsius (fan-forced). Place cupcake cases into the holes of two 12-hole muffin trays.
- Place sugar and butter into the TM bowl and and mix for 15 seconds, Speed 5.
- Add the eggs, salt, vanilla extract and self-raising flour and mix for 15 seconds, Speed 5. Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.
- Place the cupcake mixture into the cupcake cases - filling them to ⅔ full. Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre. Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.
- Cut a hole in the middle of each cooled cupcake (not quite to the bottom). Discard the majority of the removed cake, keeping just a small slice for the lid.
- Fill each hole with mini M&Ms.Place the sliced cake lid of the cupcake back on top.
- To make the icing, place the icing sugar into the TM bowl and mix for 10 seconds on Speed 9. Add the butter, milk and vanilla extract to the bowl.Mix for 30 seconds on Speed 4.
- Place the frosting into three separate bowls and add 1-2 drops of food colouring to each bowl.
- Ice cupcakes when they have completely cooled.
Nutrition
Calories: 467kcal | Carbohydrates: 52g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 124mg | Sodium: 135mg | Potassium: 48mg | Fiber: 1g | Sugar: 39g | Vitamin A: 880IU | Calcium: 21mg | Iron: 0.4mg