Cream the butter and sugar together until pale and fluffy.
125 g unsalted butter, 80 g golden caster sugar
Grate in the zest from the lemon and beat a bit more.
1 lemon
Beat in the eggs, one by one.
2 large eggs
Sift in the flour and baking powder and fold into the mix along with the juice from half the lemon.
125 g flour, 1 tsp baking powder
Stir in the marzipan until just mixed.
125 g marzipan
Place a teaspoon of the mixture in twelve cupcake cases. Sit the chocolate eggs on top, then cover with the rest of the mixture.
12 solid chocolate milk and dark mini eggs
Bake at 180℃ (160℃ fan, 350℉, Gas 4) for 20 minutes when the cakes should be risen, golden and firm to the touch.
Remove from the oven and allow to cool.
For the chocolate fudge icing
Melt the butter, chocolate and syrup in a pan over gently heat and allow to cool slightly.
25 g dark chocolate, 50 g unsalted butter, 1 tsp golden syrup
Stir in the icing sugar and cocoa and beat until smooth and creamy adding the water towards the end.
60 g icing sugar, 1 tsp cocoa powder, 2 tsp water
Use the icing to create 'nests' on top of the cakes and place an egg in the nest.
12 tiny chocolate eggs
Notes
Use different colour cases to mark what type of egg used - milk, dark, or white.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.