Easter cupcakes

    50 min

    A quick recipe for cakes for Easter or anytime of the year. I cook these at least once a week. This recipe cannot fail!


    Shropshire, England, UK
    12 people made this

    Makes: 12 cupcakes

    • For the cakes
    • 115g (4oz) softened butter or margarine
    • 115g (4oz) caster sugar
    • 2 eggs, lightly beaten
    • 85g (3oz) self-raising flour
    • 25g (1oz) cocoa powder (optional - for chocolate cupcakes)
    • For the topping
    • 85g (3oz) softened butter
    • 175g (6oz) icing sugar
    • 1 tablespoon milk
    • 3 drops vanilla extract
    • 2 packets mini eggs

    Prep:15min  ›  Cook:20min  ›  Extra time:15min cooling  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4. Line 12 paper cases on a tray.
    2. Place the 115g butter in a mixing bowl with caster sugar and beat till fluffy and light. Then gradually beat in the eggs.
    3. Sift the flour and cocoa powder (if using) and fold into the mixture. Spoon the mixture into the paper cases.
    4. Bake in preheated oven until well risen and firm to touch, 15 to 20 minutes. Transfer to a wire rack to cool.
    5. To make the buttercream topping, place the 85g butter in a bowl and beat until fluffy.
    6. Sift in the icing sugar and beat together until well mixed, adding the milk and vanilla extract.
    7. (OPTIONAL) When the cupcakes are cold, place the icing in a piping bag, fitted with a star nozzle and pipe a circle around the edge of each cupcake to form a nest.
    8. Place chocolate eggs in the center of each nest to decorate.

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