RECIPES EASTER BAKING

Easter Cupcakes

Easter Cupcakes

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 10
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.

Ingredients

  • 1 Butter Cake Mix supermarket brand or homemade
  • 1 Butter (125 Grams)
  • 1.5 cups Icing Sugar
  • 2 tbsp Milk
  • Decorations
  • 1 Coconut
  • 1 Green And Yellow Food Colouring
  • 1 Liquorice Strips
  • 1 Small Sugar Shell Easter Eggs
  • 1 Skittles And Jelly Babies

Nutrition Information

Qty per
77g serve
Qty per
100g
Energy 440cal 571cal
Protein 2.57g 3.34g
Fat (total) 23g 30g
 - saturated 15.8g 20.5g
Carbohydrate 44g 57g
 - sugars 39g 50g
Dietary Fibre 1.34g 1.74g
Sodium 180mg 233mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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!).

Easter Cupcakes | Stay at Home Mum

Method

  1. Bake the buttercake according to instructions, but divide into cupcake pans instead of a whole cake.

  2. Allow to cool before icing.

  3. Whip the butter and icing sugar together until creamy, slowly adding the milk until a thick consistency.

  4. Pipe on the tops of cupcakes.

  5. 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

  6. Shake until the coconut is tinted to your desired colour.

  7. Sprinkle coconut onto the iced cupcake, leaving a small hole in the middle.

  8. Place a few small Easter eggs in the middle and gently place the liquorice strap across the top as a handle.

  9. Tint the coconut yellow using the same method as above.

  10. A jelly baby (or similar) can be cut to shape for the beak and 2 skittles for the eyes.

  11. Tint coconut green and completely cover the cupcake and the plate underneath.

  12. Using inedible chickens and small sugar shell Easter eggs, create a chicken lay of eggs and chickens.

  13. Great for a table centrepiece.

Recipe Hints and Tips:

  • Easter Cupcakes are suitable for freezing before being iced
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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