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!).
Please Note Nutritional information is provided as a guide only and may not be accurate.
- Bake the buttercake according to instructions, but divide into cupcake pans instead of a whole cake.
- Allow to cool before icing.
- Whip the butter and icing sugar together until creamy, slowly adding the milk until a thick consistency.
- Pipe on the tops of cupcakes.
FOR EASTER BASKETS:
- 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
- Shake until the coconut is tinted to your desired colour.
- Sprinkle coconut onto the iced cupcake, leaving a small hole in the middle.
- Place a few small Easter eggs in the middle and gently place the liquorice strap across the top as a handle.
FOR CHICKEN FACES:
- Tint the coconut yellow using the same method as above.
- A jelly baby (or similar) can be cut to shape for the beak and 2 skittles for the eyes.
FOR CHICKEN LAY:
- Tint coconut green and completely cover the cupcake and the plate underneath.
- Using inedible chickens and small sugar shell Easter eggs, create a “chicken lay” of eggs and chickens.
- Great for a table centrepiece.