Cupcakes are such a versatile treat. With so many flavours, they are easily decorated for any occasion, including Easter. Easter and cupcakes, cupcakes and Easter. Is there a more perfect pairing? These delicious Easter cupcakes are sure to be a treat for your tastebuds.
Choc-Chip Easter Cupcakes
You don’t have to be a Masterchef to make amazing cupcakes. Easter eggs make the perfect decoration for these Easter cupcakes.
Prep: 0:25 Mins
Cook: 0:30 Mins
Serves: 12
INGREDIENTS:
- 75g (1/2 cup) plain flour
- 75g (1/2 cup) self-raising flour
- 100g (1/2 cup, firmly packed) brown sugar
- 1/4 teaspoon bicarbonate of soda
- 90g butter, at room temperature
- 60ml (1/4 cup) milk
- 2 tablespoons golden syrup
- 1 egg, lightly whisked
- 2 teaspoons vanilla essence
- 95g (1/2 cup) NESTLÉ BAKERS’ CHOICE Milk CHOC BITS
- 160ml (2/3 cup) thickened cream
- 400g dark chocolate, coarsely chopped
- 36 small chocolate Easter eggs
METHOD
Step 1
Preheat oven to 170°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
Step 2
Sift combined flour, sugar and bicarbonate of soda into a bowl. Add butter, milk, golden syrup, egg and vanilla. Use an electric beater to beat until pale and creamy. Fold in the choc bits. Divide mixture among prepared pans. Bake for 25 minutes or until firm. Transfer to a wire rack to cool.
Step 3
Meanwhile, stir the cream and chocolate in a saucepan over medium-low heat for 5 minutes or until smooth. Transfer to a bowl. Cover with plastic wrap and place in the fridge for 30 minutes or until firm enough to spread.
Step 4
Spread the chocolate icing, in a nest shape, over the cupcakes. Fill with the eggs.
Source link: www.taste.com.au
Easter Bunny Cupcakes
Who doesn’t love a beautiful bunny at Easter time? Combine your love of bunnies and love of cupcakes with these gorgeous Easter Bunny Cupcakes.
Prep: 0:20 Mins
Cook: 0:25 Mins
Serves: 16
INGREDIENTS:
- 450g can crushed pineapple in juice
- 2 carrots, peeled, coarsely grated
- 2 cups (300g) self-raising flour
- 1 1/2 cups (330g) brown sugar
- 1 1/2 cup (55g) coarsely chopped walnuts
- 1 tsp bicarbonate of soda
- 4 Coles Australian Free Range Eggs, lightly whisked
- 1 cup (250ml) vegetable oil
- 1 cup (75g) shredded coconut
- Green liquid food colouring
- Mini Lindt Gold Bunny chocolates, to decorate
- Coles Icing Mini Flowers, to decorate
- Cream cheese icing
- 250g cream cheese, softened
- 100g butter, softened
- 1 cup (160g) icing sugar mixture
METHOD
Step 1
Preheat oven to 180°C. Line 16 holes of two ½-cup (125ml) muffin pans with paper cases.
Step 2
Drain pineapple in a sieve, pressing as much liquid from the pineapple as possible. Place the pineapple, carrot, flour, sugar, walnut and bicarbonate of soda in a large bowl. Stir to combine.
Step 3
Whisk the egg and oil in a jug until combined. Add to the carrot mixture and stir to combine. Divide evenly among the paper cases. Bake for 25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.
Step 4
To make the cream cheese icing, use an electric mixer to beat cream cheese and butter in a bowl until smooth. Gradually add icing sugar, in batches, beating well after each addition.
Step 5
Place the coconut in a large sealable plastic bag. Add a few drops of green food colouring. Seal the bag and shake until the coconut is evenly coloured.
Step 6
Spread the cupcakes with cream cheese icing. Sprinkle with the coconut. Top with chocolates and icing flowers.
Source link: www.taste.com.au
Easter Chick Cupcakes
Everybody all together now – “1, 2, 3, awwwww”. These Easter Chick Cupcakes are just too cute for words.
Prep: 0:30 Mins
Cook: 0:20 Mins
Serves: 12
INGREDIENTS:
- 450g pkt Betty Crocker Vanilla Cupcake Mix
- 60g butter, softened
- 2 Brand Australian free range eggs
- 1/2 cup (125ml) milk
- 250g pkt Brand Ready to Roll Yellow Icing
- 100g Brand Ready to Roll White Icing
- 36 Brand Red Heart lollies
- 24 brown M&M’s Minis
LEMON BUTTERCREAM
- 75g butter, softened
- 3/4 cup (120g) icing sugar mixture
- 1 tablespoon lemon juice
METHOD
Step 1
Preheat oven to 180°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases.
Step 2
Make the cupcakes using cupcake mix, butter, eggs and milk following packet directions. Set aside to cool.
Step 3
To make the lemon buttercream, use an electric mixer to beat the butter in a bowl until very pale. Add the icing sugar and lemon juice and beat until light and fluffy.
Step 4
Reserve 2 teaspoons of lemon buttercream. Spread remaining lemon buttercream evenly over the top of each cupcake. Smooth the surfaces.
Step 5
Dust a clean work surface with icing sugar. Roll out the yellow icing to a 2mm-thick disc. Repeat with white icing.
Step 6
Use a 7cm pastry cutter to cut 12 discs from yellow icing and place on the cupcakes. Use a small sharp knife to cut 2cm teardrop shapes from remaining yellow icing. Use a little water to attach them to the cupcakes to make the wings.
Step 7
Use a 7cm cutter to cut 4 discs from white icing, then use a sharp knife to cut a zig-zag pattern along the centre. Use a little water to attach pieces to 4 cupcakes to make eggshells.
Step 8
Use the reserved lemon buttercream to attach red hearts to remaining cupcakes for feet. Use buttercream to attach M&M’s Minis to each cupcake for eyes and remaining hearts for beaks.
Source link: www.taste.com.au