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This is the list of Easter Cupcakes! Become the Easter Bunny yourself.

Easter Basket CupcakesEdit

Index

Credits: GoodToKnow.com

IngredientsEdit

  • 150g self-raising flour
  • 150g softened butter
  • 150g golden caster sugar
  • 3 medium eggs
  • 1tsp vanilla extract
  • 3tbsp milk, room temperature

For the buttercreamEdit

  • 200g unsalted butter (room temperature)
  • 400g icing sugar
  • 1tsp vanilla extract
  • 3tbsp milk
  • Green food color

For the toppersEdit

  • Assortment of chocolate eggs
  • 250g ready to roll white fondant

DirectionsEdit

For the cakeEdit

  1. Preheat the oven to 160°C/375°F/Gas Mark 3 and line your baking tray.
  2. Add all the ingredients into a large bowl and beat until smooth. Don’t overbeat or the cakes will be greasy.
  3. Fill the cases with an ice cream scoop of mixture and bake for 25 minutes.
  4. Remove from the oven and cool in the tins for 10 minutes before moving to a wire rack.

For the toppingEdit

  1. Take 20g of fondant and cut it in half. Roll 2 long thin sausage shapes and then wrap them around each other to get a rope effect. Bend into an arch shape and stick a cocktail stick in the bottom of each end about half way. Repeat until you have 12 handles, leaving them to air-dry overnight. Do not put in an airtight container.

For the buttercreamEdit

  1. Add all the ingredients into a large bowl and beat until smooth, about 8 minutes with an electric hand whisk.

Easter Egg CupcakesEdit

Images12

IngredientsEdit

For the cupcakesEdit

  • 115g (4oz) Stork tub
  • 115g (4oz) caster sugar
  • 2 large eggs
  • 115g (4oz) self-raising flour, sieved with 1 tablespoon cocoa and 1/2 teaspoon baking powder

For the icingEdit

  • 85g (3oz) Stork tub
  • 1–2 tablespoons milk
  • 225g (8 oz) icing sugar (less 1 tablespoon), sieved
  • 100g mini chocolate eggs, to decorate
  • 1 heaped tablespoon cocoa

DirectionsEdit

  1. Preheat your oven to 190 ˚C.
  2. Put all the cake ingredients into a mixing bowl and beat with a wooden spoon for 2-3 minutes until gooey and well combined.
  3. Spoon the mixture into 18 - 20 paper cases or 12 - 14 muffin cases.
  4. Place them on the second from top shelf of your pre-heated oven and bake for 15 - 20 minutes.
  5. Take your cakes out and leave them to cool on a wire rack.

For the icingEdit

  1. Beat all your icing ingredients together in a mixing bowl until smooth
  2. Spread or pipe the mixture over each cake to form a little nest, and pop a few chocolate eggs inside!