Easter Cupcakes
This holiday season, bring up some Easter deliciousness with our Easter cupcakes recipe! As simple to bake as a cupcake, as divine to taste as those little eggs.
Recipe Tip To make decorating quick and easy, use a hot wet knife to spread the icing over cakes.
Ingredients
- 12 medium-sized cupcake cases
- 1 packets vanilla cake mix
- 2/3 cup milk
- 2 eggs
- 40 grams butter, melted
- 2 packets mini Easter eggs
Icing
- 50 grams butter
- 1 cup icing sugar
- 2 tablespoons cocoa
- 1 tablespoons boiling water
- 12 medium-sized cupcake cases
- 1 packets vanilla cake mix
- 2/3 cup milk
- 2 eggs
- 40 grams butter, melted
- 2 packets mini Easter eggs
Icing
- 50 grams butter
- 1 cup icing sugar
- 2 tablespoons cocoa
- 1 tablespoons boiling water
- Step 1 of 5Preheat oven to 180°C (160° fan-forced). Line a 12-hole muffin tin with paper cases.
- Step 2 of 5Empty the cake mix into a bowl. Add the milk, eggs and butter. Beat with an electric beater for 3 minutes until the mixture is smooth.
- Step 3 of 5Spoon the mixture evenly into the paper cases and bake for 12 minutes or until cooked through. Remove and cool completely.
- Step 4 of 5For the icing, in a medium-sized bowl beat the butter for 2 minutes using an electric beater until light and fluffy. Add icing sugar and cocoa and beat for 1 minute, then stir through the boiling water.
- Step 5 of 5Spread chocolate icing over the cupcakes and decorate with mini eggs.
Method
- Step 1 of 5Preheat oven to 180°C (160° fan-forced). Line a 12-hole muffin tin with paper cases.
- Step 2 of 5Empty the cake mix into a bowl. Add the milk, eggs and butter. Beat with an electric beater for 3 minutes until the mixture is smooth.
- Step 3 of 5Spoon the mixture evenly into the paper cases and bake for 12 minutes or until cooked through. Remove and cool completely.
- Step 4 of 5For the icing, in a medium-sized bowl beat the butter for 2 minutes using an electric beater until light and fluffy. Add icing sugar and cocoa and beat for 1 minute, then stir through the boiling water.
- Step 5 of 5Spread chocolate icing over the cupcakes and decorate with mini eggs.
Method
- Step 1 of 5Preheat oven to 180°C (160° fan-forced). Line a 12-hole muffin tin with paper cases.
- Step 2 of 5Empty the cake mix into a bowl. Add the milk, eggs and butter. Beat with an electric beater for 3 minutes until the mixture is smooth.
- Step 3 of 5Spoon the mixture evenly into the paper cases and bake for 12 minutes or until cooked through. Remove and cool completely.
- Step 4 of 5For the icing, in a medium-sized bowl beat the butter for 2 minutes using an electric beater until light and fluffy. Add icing sugar and cocoa and beat for 1 minute, then stir through the boiling water.
- Step 5 of 5Spread chocolate icing over the cupcakes and decorate with mini eggs.