My Egg-Cup-Cakes are egg-cellent little bite sized bakes to enjoy over Easter.
My 1 egg, 1oz all in one sponge mix recipe makes enough for at least a dozen egg cup cakes and if you want to make more just multiply the ingredients.

I like to make my own lemon curd, as it has a lot more zing and is actually quite easy to make. But like with the yolk sweets you can use shop bought to make the cakes even easier to create. The hidden lemon curd yolk in the centre of the cakes makes them a real treat and adds to the egg nature of the bake. Presenting them in empty egg boxes turns them into great Easter gifts to give away or passed around with cups of tea.

They also work as a fun chocolate alternative in an Easter egg hunt.

INGREDIENTS
Cupcakes
1 egg
1 oz/25g caster sugar
1 oz/25g butter, softened
1 oz self raising flour
1 tsp lemon juice
1/2 tsp lemon zest
Icing 250g icing sugar
1/2 tbsp lemon juice
Lemon Curd
5 egg yolks
3 lemons, zest and juiced
200g caster sugar
250g unsalted butter, chilled and cubed

Extras Fried egg sweets yellow skittles egg boxes to display them in

RECIPE
Preheat the oven to 180C and make the cupcakes using the all in one sponge method. Place all the ingredients in pyrex jug or bowl and beat together until combined. Divide the mixture into mini cake cases placed in a muffin tin. Bake in the oven for approx 5-10 minutes. The cakes should be risen and lightly golden. You can also test with a cocktail stick or sharp knife to ensure the cake is cooked in the middle. Leave to stand for 5 minutes, before transferring onto a wire rack to cool.

While the cakes are cooking and then cooling prepare the white icing and lemon curd yolk if making your own. To make the lemon Curd place the egg yolks, zest and juice of the lemons and sugar into a heatproof bowl set over a saucepan of barely simmering water. Warm gently, stirring continually with a whisk for approx 10 minutes, being careful not to let the mixture come to the boil otherwise the eggs will scramble. Add the cubes of butter a little at a time, whisking constantly until the mixture starts to thicken. Once all the butter has been incorporated remove from the heat and strain through a sift with a wooden spoon to remove the zest. Leave to cool slightly, before covering and chilling fully in the fridge. To make the white icing, sift the icing sugar into a bowl and add the lemon juice and stir into a thick paste.

Once the cakes and lemon curd have fully cooled, cut out a small section from the middle of each cake and fill with the lemon curd. Cover with the white icing and top with your choice of yolk, either a foam fried egg sweet, yellow skittle or drop of lemon curd. Display and present them in an empty egg box and

Any left over lemon curd can be placed into sterilized jars, sealed and kept in the refrigerator for a couple of weeks. Although I’d recommend slathering it over scones or hot cross buns this Easter weekend!