Bit sick of chocolate and want something special for Easter? Try these easy, rich and cute Easter Cupcakes!
I’ve been doing these cupcakes almost every Easter, but I just try to twist it up a bit using different cupcake recipes. This time I’m using a butter cake mix. It tastes incredible!
This one’s a great activity to do with the kids (if you don’t mind the mess!).
Method
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Bake the buttercake according to instructions, but divide into cupcake pans instead of a whole cake.
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Allow to cool before icing.
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Whip the butter and icing sugar together until creamy, slowly adding the milk until a thick consistency.
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Pipe on the tops of cupcakes.
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Tint the coconut green with food colouring by adding a small amount of the coconut to a ziplock bag and adding a few drops of colour
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Shake until the coconut is tinted to your desired colour.
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Sprinkle coconut onto the iced cupcake, leaving a small hole in the middle.
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Place a few small Easter eggs in the middle and gently place the liquorice strap across the top as a handle.
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Tint the coconut yellow using the same method as above.
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A jelly baby (or similar) can be cut to shape for the beak and 2 skittles for the eyes.
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Tint coconut green and completely cover the cupcake and the plate underneath.
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Using inedible chickens and small sugar shell Easter eggs, create a chicken lay of eggs and chickens.
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Great for a table centrepiece.
Recipe Hints and Tips:
- Easter Cupcakes are suitable for freezing before being iced
