HERSHEY'S EGGIES Mini Marbled Easter Cakes Recipe

Name: HERSHEY'S EGGIES Mini Marbled Easter Cakes Recipe | Recipes
Prep time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 pkg HERSHEY'S EGGIES Milk Chocolate Candy Coated Eggs, divided (220 g); 3/4 cup all-purpose flour, sifted (175 mL); 1/2 tsp baking powder (2 mL); pinch salt; 1/3 cup unsalted butter (at room temperature) (75 mL); 1/2 cup granulated sugar (125 mL); 1 egg (at room temperature); 1 tsp vanilla extract (5 mL); 1/3 cup milk, at room temperature (75 mL); 1 cup prepared vanilla frosting (250 mL); 1/2 cup icing sugar (125 mL); 1 tsp white corn syrup (5 mL); 1-3 drops pink paste or gel food colouring; 1-3 drops yellow paste or gel food colouring; 1-3 drops green paste or gel food colouring; 1-3 drops blue paste or purple paste or gel food colouring

Details

Time: 40 minutes
Skill Level: Beginner
Yields: 6 servings

Dress up your Easter table with these festive, mini Marbled Easter Cakes.

Ingredients & Directions

Prep Time: 20 minutes
Bake Time: 20 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1 pkg

HERSHEY'S EGGIES Milk Chocolate Candy Coated Eggs, divided (220 g)
3/4 cup

all-purpose flour, sifted (175 mL)
1/2 tsp

baking powder (2 mL)
salt
1/3 cup

unsalted butter (at room temperature) (75 mL)
1/2 cup

granulated sugar (125 mL)
1

egg (at room temperature)
1 tsp

vanilla extract (5 mL)
1/3 cup

milk, at room temperature (75 mL)
1 cup

prepared vanilla frosting (250 mL)
Marble Icing:
1/2 cup

icing sugar (125 mL)
1 tsp

white corn syrup (5 mL)
1-3 drops

pink paste or gel food colouring
1-3 drops

yellow paste or gel food colouring
1-3 drops

green paste or gel food colouring
1-3 drops

blue paste or purple paste or gel food colouring

Key Ingredients

HERSHEY'S EGGIES Milk Chocolate Candy Coated Eggs, 220g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven

Muffin Tin

Paper Baking Cups

Measuring Cups

Mixing Bowl

Mixer

Rubber Scraper

Wire Rack

Refrigerator

Preheat oven to 350°F (180°C). Line 6 muffin cups with paper liners; set aside.

Whisk together flour, baking powder and salt; set aside. In separate bowl, beat together butter and sugar, using electric mixer, until light and fluffy. Beat in egg; beat in vanilla.

With mixer on low speed, add flour mixture in 3 parts and milk in 2 parts, starting and ending with flour mixture. Scrape down bowl as needed between additions. Spoon batter into prepared muffin cups, about two-thirds full.

Bake for 18 to 20 minutes or until tester comes out clean when inserted into centre. Let cool completely on rack.

Peel liners from each cupcake. Reserve 18 HERSHEY’S EGGIES Candies for garnish; chop remaining HERSHEY’S EGGIES Candy. Trim top and sides of cupcakes as needed. Slice each cupcake in half horizontally. Spread 1 tbsp (15 mL) frosting on bottom half of each cupcake. Top with chopped HERSHEY’S EGGIES Candy and cap with top halves of cupcakes. Spread remaining frosting over top and side of each cupcake. Refrigerate until chilled and frosting is firm.

Marble Icing: Stir together icing sugar, 2 tsps (10 mL) hot water and corn syrup until smooth; divide into 4 small bowls. Stir 1 to 3 drops pink food colouring into one bowl; repeat with yellow, green and blue food colouring in remaining bowls.

Drizzle icing over each cupcake. Garnish with reserved HERSHEY’S EGGIES Candy. Let stand at room temperature until set.

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