Happy Easter month! March this year is dedicated to Easter treats in all shapes and sizes. And how good is baking at Easter time? It always involves colour and most importantly chocolate! Now having said that – these aren’t chocolate cupcakes, yep sorry for leading you on there. But – they’re made with my fave yellow cake recipe (or butter cake, depending on where you happen to be). It’s just an easy and tasty cake recipe that I use it when I’m making coloured layers or even marble cakes – both of which are on the agenda to bake soon! I’ve topped some of these with teeny speckled Easter eggs, so there’s definitely some essential Easter chocolate thrown in… and another awesome part of these is that there are always decoration eggs to eat afterwards! Thank you Mr Easter Bunny Then there’s the frosting – there is actually more frosting to cake ratio with these babies, but hey, it’s Easter! And buttercream is so easy to make and pipe – and it looks amazing don’t you think? The best thing about these cuties is that you can have 3 or 4 no trouble at all… hmmmm… that could be trouble in itself
Baking Tip: I used Wilton disposable piping bags (so much easier than trying to wash up piping bags, I got over that a long time ago and very quickly!). The nozzle I used for piping this frosting was the Wilton 1M Star Piping Tip. It’s kinda my current fave… I’ve also found some more cute Easter decorations that you might like too… like this Easter Egg Centerpiece, or these Easter Egg Lantern Decorations – lanterns! And this Easter Burlap Banner has made its way into my collection… Yum
Mini Easter Cupcakes
– 165g / 5 & ¾ oz softened unsalted butter
– 1 & ¼ cups caster or superfine sugar
– 2 eggs
– 1 & 2/3 cups Self Raising flour
– ½ cup of milk
Preheat oven to 160°C or 320°F. Place mini cupcake cases in mini cupcake tin.
Using an electric mixer, beat the butter and sugar until nice and pale and fluffy. Add the eggs, one at a time, beating a little after each egg.
Beat the milk in gently then add the flour in 3 or 4 batches, beating gently until all combined.
Spoon about a teaspoon full into each cupcake case. You want the cases to be about 2/3 full so that they have room to rise.
Bake for around 10 – 15 minutes or until a skewer inserted into the centre of the cakes comes out clean.
While the cupcakes are cooling, make the Buttercream. Halve the quantities from my Easy Buttercream recipe to get the amount you’ll need. Once you have made the buttercream, divide it into 3 or 4 equal batches. Add a teeny bit of food colouring to each batch to get the colours you would like. You don’t need to beat the colouring in with a mixer, just mix with a spoon to combine the colouring nicely. Spoon into piping bags and ice away! Top with mini Easter eggs or decoration of your choice.
Makes around 30 mini cupcakes.