I love Easter, its such a fun time of year where the currency is chocolate, whats not to love? This cupcake recipe is surprisingly easy and makes a beautiful addition to any Easter gathering that is sure to impress!
- 3/4 cup plain flour
- 1/4 cup cocoa powder
- 1/2 cup caster sugar
- 2 tsp baking powder
- 1/2 tsp vanilla essence
- 80 g butter
- 1/2 cup milk
- 2 eggs
Preheat your conventional oven to 160c. Line a 12 hole cupcake tray with liners.
Sift all dry ingredients into a mixing bowl.
Add remaining ingredients.
Beat on low speed with electric mixer until just combined.
Scrape down sides of bowl and beat on medium speed for a further two minutes.
Fill the cupcake tray with mixture until half full.
Place tray into oven for around 20 minutes for 12 hole cupcake pan
Stand for 5 minutes and then turn out onto wire rack to cool.
- 125g butter, softened
- 2 cups icing sugar, sifted
- 1 tablespoon milk
- Green food colouring
- Wilton 233 Grass Tip
- Piping Bag
- 2 packets of Cadbury Mini Eggs
Beat butter using a stand or handheld electric mixer, until pale and creamy.
Slowly add the icing sugar and milk, adding more or less milk depending on your desired thickness. Add food coloring until you’re happy that it looks like grass.
*Hint* Try not to add too much coloring, you may split the icing.
Using a serrated or bread knife, cut the tops off the cupcakes if they have risen a little too much in the oven, just to make sure the top of the cupcake is even.
Using a butter knife or spatula cover the top of the cupcakes with a thin-ish layer of icing.
Spoon remaining mixture into a prepared piping bag fitted with a Wilton 233 Grass tip. Starting from the outer edge of the cupcake, hold the tip of the piping bag to the cupcake and pipe a little grass, continuing until all cupcakes are iced.
Decorate with the Mini Eggs as desired and Voila! Easter cupcakes!