Whisk up Easter cupcakes with the kids, then get creative with the decorations. We’ve topped ours with vanilla frosting, chocolate nests and creme eggs.
Our classic Easter biscuits are also perfect for a baking session with the children.
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Ingredients
- 160g butter, softened
- 160g golden caster sugar
- 3 medium free-range eggs
- 150g self-raising flour
- 2 tbsp milk
- 1 tsp vanilla extract
For the buttercream and chocolate nests
- 160g unsalted butter, softened
- 270g icing sugar
- 1 tsp vanilla bean extract
- 1½ tbsp golden syrup
- 3 shredded wheat biscuits, roughly crumbled
- 150g dark chocolate, melted
- 6 Cadbury creme eggs, halved, or 12 M&S speckled eggs or mini eggs
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Method
- Heat the oven to 160°C fan/ gas 4. Put all the cupcake ingredients in a large mixing bowl. Using an electric mixer or wooden spoon, beat together to make a thick, smooth batter.
- Line a 12-hole muffin tin with paper cases, then evenly divide the batter among the holes. Bake for 17-20 minutes, then allow to cool on a wire rack.
- Meanwhile, make the buttercream. Put the softened butter in a large bowl and beat using an electric mixer or wooden spoon. Add half the icing sugar and beat until combined, then add the remaining icing sugar with the vanilla. Beat until smooth and light.
- Mix the golden syrup and crumbled shredded wheat into the melted chocolate, then spoon 12 equal-sized chocolate nests onto a tray lined with non-stick paper. Make an indent in the middle of each nest and nestle in half a creme egg or a speckled/mini egg. Leave to set.
- Spread a layer of buttercream on top of each cupcake, then top with an egg filled nest.
Nutrition
- 587kcals Calories
- 30.4g (18.4g saturated) Fat
- 5.5g Protein
- 72.1g (56.2g sugars) Carbs
- 1.7g Fibre
- 0.5g Salt
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