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Easter cupcakes

Name: Easter cupcakes
Prep time: 25 min
Cook time: PT17-20M
Total time: 42 min
Yield: Makes 12
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

By: Jen Bedloe
Former head of food delicious.

Published: 29 Mar 22
Updated: 18 Mar 24

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.

Easy
April 2022

Test kitchen approved

Makes 12
Hands-on time 25 min, plus cooling. Oven-time 17-20 min

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.

Nutrition: per serving

Calories: 587kcals
Fat: 30.4g (18.4g saturated)
Protein: 5.5g
Carbohydrates: 72.1g (56.2g sugars)
Fibre: 1.7g
Salt: 0.5g

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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.