Cute Easter Cupcakes

Happy holidays everyone! I made some Easter themed cupcakes today and so many of you wanted the recipe so here it is -

The original recipe for the batter was taken from the BBC website - Vanilla Cupcakes. I then went on to decorate it in order to make it more suitable for Easter.

Ingredients

110g/4oz butter or margarine, softened at room temperature

110g/4oz caster sugar

2 eggs, lightly beaten

1 tsp vanilla extract

110g/4oz self-raising flour or plain flour and 2 tsp baking soda added

1-2 tbsp milk

Method

1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
   Watch technique0:50 mins
3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
   Watch technique0:35 mins
4. Bake in the oven for 10-15 minutes, or until golden-brown on top. Once done, set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

Decorate

Icing Sugar

Unsalted butter, softened at room temperature

Cadbury’s Mini Eggs

Sprinkles

Buttercream icing uses up a reasonable amount of butter and icing sugar so just be wary; I usually end up with too little. I don’t follow specific measurements with this and usually just go by the consistancy. With the softened butter in a bowl add in the icing sugar and keep mixing until it turns into a creamy texture. If you find it’s not mixing well you most likely need more butter.

Pop the buttercream icing into an icing bag with a star nozzle and starting from the edge of the cake work your way inwards. This part doesn’t have to be the neatest as you will next be applying sprinkles over the top. And then last but not least pop a few mini eggs in the center.

Hope you enjoyed this post, let me know if you try the recipe out!

Happy holidays! 

♡