Easter Egg Cupcakes

Easter Egg Cupcakes

Easter treats for little people and big people!

Method:

Preparation: 10 minutes
Cooking Time: 20 minutes

    1. Pre-heat oven to 160°c fan forced (or 180°c if not fan forced).  Line a 12-hole muffin tin with paper patty cases.
    2. Using your Russell Hobbs bench mixer (or electric hand beater), beat the butter, sugar and vanilla together until pale and creamy.
    3. Stir in half the flour until just incorporated then stir in half the milk.  Repeat the process with the remaining flour and milk – don’t over mix.
    4. Fill the patty cases up to two thirds and bake for 18-20 minutes until the cupcakes are light golden.  Cool completely before icing.
    5. To make the butter cream frosting, use the hand mixer to whisk together the butter, icing sugar and vanilla extract. Once blended to a smooth fluffy consistency, place frosting into a piping bag with the star shaped nozzle and pipe around the edge of the cupcake, leaving a space in the centre. Decorate with mini eggs in the centre of the cupcake.

TIP:  Try different flavourings (eg. hazelnut spread, cocoa, white chocolate) and colourings to add to the frosting. 

Ingredients

Cup cakes

  • 120g butter, softened
  • 2/3 cup caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 1 ½ cups self-raising flour
  • ½ cup milk

Frosting

  • 2 cups icing sugar
  • 150g soft unsalted butter/margarine
  • 1 tsp vanilla extract
  • Mini Easter eggs to decorate
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