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    Easter cupcakes

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    Easter cupcakes

    Preparation time: 45 minutes
    Cooking time: 15-18 minutes

    Makes: 12

    Ingredients

    For the cake:

    150g unsalted butter, softened
    150g caster sugar
    175g self raising flour
    3 eggs, beaten
    1 tsp vanilla extract

    For the buttercream:
    250g butter, softened
    500g icing sugar
    1 tsp vanilla extract
    1 1/2 tbsp milk
    (for yellow or green buttercream add food colouring until desired colour is reached)

    Daisy Cupcakes:

    1 x batch of green buttercream (see above)
    250g white fondant icing
    1 x batch of yellow buttercream (see above)
    Icing sugar to dust


    Easter Nest Cupcakes:

    1 x batch of buttercream (see above)
    5 tbsp cocoa powder
    6 Flake bars
    1 bag mini eggs

    Chick Cupcakes:

    1 x batch buttercream (see above)
    1 x 1/2 batch of buttercream (see above) 
    12 Waitrose truffle eggs
    Small quantity of icing sugar mixed with water into a thick paste and black food colouring (or black writing icing if you have it) 

    Method

    This recipe makes 12 cupcakes - choose the decoration you'd like to add from the three options below. 

    To make the cakes:

    1. Preheat the oven to 180°C, gas mark 4. Line a 12-section tartlet tray with paper cake cases.

    2. Put the cake ingredients in a bowl and beat with a hand-held electric whisk until pale and creamy. Divide among the cake cases and bake for about 15-18 minutes until risen and just firm to the touch. Transfer to a wire rack to cool. (You might have enough mixture to make about 4 extra cakes.)

    Daisy Cupcakes:

    1. Roll out the fondant icing to the thickness of a pound coin, using icing sugar to dust the rolling pin and surfaces to prevent it sticking. Cut out your daisy shapes, press a small indent into the centre, then leave to dry for a few hours/overnight.

    2. Place the green buttercream in a piping bag with a small star shaped nozzle. Pipe neat blobs of icing in concentric circles around the cupcakes to make the grass 'base' for the daisies.

    3. Place the yellow buttercream in a piping bag and snip the end of the bag to create a small hole for piping. Pipe a small blob of the buttercream into the central indent of each daisy, then arrange the finished daisies on the cupcakes


    Easter Nest Cupcakes:

    1. Mix the cocoa powder into the buttercream. Place the buttercream in a piping bag with a large star-shaped nozzle.

    2. Pipe a wide ring of buttercream around the edge of each cupcake.

    3. Crumble the flakes onto a large plate.

    4. Gently roll the piped buttercream 'nest' rings in the flake, being careful not to flatten the piping ridges.

    5. Pipe a blob of buttercream in the centre of each 'nest', then arrange 3 mini eggs on top.
     

    Chick Cupcakes:

    1. Place the plain buttercream in a piping bag with a large star shaped nozzle. Starting form the outside edge, pipe the buttercream in a continuous spiralling circle towards the centre of the cupcake, making sure all of the sponge is covered.

    2. Place the yellow buttercream in another piping bag and snip the end to make a small hole for piping.

    3. Place the black royal icing in a piping bag and snip the end to make a small hole for piping. Carefully draw two dots towards the top of the first truffle egg - these will be the eyes.

    4. Next take the yellow buttercream and pipe a small blob below the eyes, pulling away sharply with the piping bag to create a point - this is your beak. (you can mould the beak with your fingers gently to create a sharper shape)

    5. Place the egg on the first cupcake, then repeat for the other 12.

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