Thursday, 26 March 2015

May makes easy Easter cupcakes

picture of finished cupcakesI love to bake cupcakes and what better reason than Easter, which is the perfect excuse to indulge. This recipe is super quick and easy. I make the cakes by hand, but they would be even easier if you used a mixer. They would also look far more professional if the icing was piped on.

The best bit is the surprise of the chocolate eggs in the middle of the cakes.

For the cakes:

4oz self raising flour
4oz caster sugar
4oz butter (softened to room temperature)
2 large eggs (lightly beaten)
1 tbs vanilla extract
1-2 tbs milk
Mini eggs or similar
12 cupcake cases

picture of ingredients for cupcakes

For the buttercream:

5oz butter
10z icing sugar
1-2 tbs milk
Food colouring
picture of cupcake icing and decoration ingredients

1. Heat the oven to 180 degrees and pop cupcake cases into a tin

2. Cream together the butter and sugar
picture of cupcake mixture

3. Gradually add and mix in the eggs and also the vanilla extract

4. Mix in the flour

5. Add the milk gradually and until the mixture is of dropping consistency

6. Half fill the cupcake cases then bake for 12-15 mins until the cakes are golden brown and a skewer/ knife comes away clean when inserted into a cake

picture of easter cupcakes in cases

7. Leave the cakes to cool on a wire rack.

8.In the meantime, make the icing by beating together the butter and icing sugar, then adding milk until the mixture is a smooth consistency.

9. Colour your icing as desired

picture of three coloured icings for cupcakes

10. Once the cakes are cool, take a sharp knife and cut out a 'plug' from the middle of each, fill it with chocolate eggs and replace the 'plug'.  Top each cake with icing (if the icing is too stiff, it might help to dip your knife in hot water first) and add some chocolate eggs or other decorations to finish.

picture of mini eggs in easter cupcakes
11. Eat and enjoy :)


  1. Let us know if they go down well if you make them! x