Sweet Easter Eggs

Ingredients (filles about 6-8 Eggs)


100g Flour

20g Cocoa powder, unsweetend

¼ tsp Baking powder

1 tsp Vanilla Extract

1 Egg

50g Sugar

75ml Milk

3 Tbsp Butter, melted


Prep.time: 15 minutes

Baking time: 20-22 minutes

You’ll need: Balloon whisk


  1. Poke a small hole in the base of each egg then carefully widen the hole. Turn out the contents of the egg into a bowl and discard. Wash out the egg shells.
  2. Fold small egg holders from tin foil and place them in the muffin form. Place the eggs with hole up in the forms.
  3. Attach balloon whisk to Cooking Chef.
  4. Place all the ingredients in the bowl and mix on medium speed
  5. Scoop the cake batter into a piping bag and pipe the mixture into the shells, filling about ¾.
  6. Bake for about 20 minutes. About half time take them out to break off any overflowing cake batter then put them back in the oven.


Baked in partnership with Kenwood Switzerland

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