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Natvia Hazelnut Stuffed Easter Cupcakes

These delicious Hazelnut Stuffed Easter Cupcakes are definitely one to make for your family and friends! This simple and easy recipe is not only mouth watering but has no added sugars, so you can enjoy this deliciousness guilt free!   Nutritional Information Tips/tricks    
  • If you don’t have a piping bag, spoon the Nuttvia into each of the cupcakes. 
 
  • Nutritional Information is per Cupcake without Sugar Free Easter Egg 
 
  • Nutritional Information is calculated using milk  

Serves: 8

Prep: 15 minutes

Cook/Chill: 30-35 minutes

Ingredients

Pink and Blue Food Colour

60g Butter

10ml Milk

16 tsp Nuttvia (2 tsp per cupcake)

8 Sugar Free Mini Easter Eggs (optional)

Method

  1. Preheat oven to 160C and line a muffin tin with 8 paper liners.
  2. Make the cupcakes as per the packet instructions and place in the oven.
  3. Make the icing as per the instructions and divide into 2 bowls.
  4. Place a few drops of each colour into the bowls and mix to combine.
  5. Once the cakes are cooked allow to cool completely on a wire rack.
  6. Once cooled, cut circles from the top of each cake. Set the tops aside.
  7. Place the Nuttvia in a piping bag and pipe 2 teaspoons into the centre of each cake.
  8. Place the tops back on each cupcake and set aside.
  9. Fill 2 piping bags with each colour and using a star nozzle, pipe the icing on top of each cupcake so you have a total of 4 pink and 4 blue.
  10. Top with a sugar free mini Easter egg and serve.
  11. Cupcakes can be kept in a sealed container for up to 3 days.
  12. Enjoy!!
Carbs Pro Fats Energy KJ Calories Serving size
30g   2.4g  16.6g  1070kj  256  75g  
 
AFTERNOON TEA, BREAKFAST, HAZELNUT, HOT BAKES, HOTCAKES, KIDS TREATS, LOW CALORIE DESSERTS, NUTTVIA, QUICK DESSERTS, QUICK RECIPE

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