Easter cupcake selection - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the cupcakes
- 150 g Butter (unsalted)
- 150 g Unrefined golden caster sugar
- 3 Egg(s) (free range)
- 150 g Self-raising white flour
- ½ tsp Vanilla extract
For the decoration
- Apricot glaze
- 250 g White sugar paste icing
- Food colouring green, yellow, blue, purple, pink
- Chocolate decorations
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1
Heat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake tin with 12 paper cupcake cases.
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2
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.
For this step you'll need:
- 150g Butter (unsalted)
- 150g Unrefined golden caster sugar
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3
Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
For this step you'll need:
- 3 Egg(s) (free range)
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4
Stir in the flour and stir in the vanilla extract until evenly mixed.
For this step you'll need:
- 150g Self-raising white flour
- ½tsp Vanilla extract
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5
Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack.
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6
To decorate, divide the sugar paste icing into portions and add a drop of food colouring to each and knead until the colour is even. Wrap the icings tightly in cling film to prevent drying. Dust work top with a little icing sugar and roll out the icing thinly. Use cutters to cut out Easter shapes and attach to the cupcakes using a little warmed apricot jam.
For this step you'll need:
- Food colouring green, yellow, blue, purple, pink
- Apricot glaze
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7
To make the chicks, colour sugar paste icing with yellow colouring. Cut out yellow circles of sugar paste icing using fluted biscuit cutter to make the chick faces. Add drop of red food colouring to a small piece of yellow icing to make an orange colour and roll tiny beaks. Finally add choco beans for eyes.
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8
To make eggs, cut oval egg shapes from sugar paste icing and decorate with choco beans (secure in place with a dot of icing) or decorate with flowers cut out from the sugar paste icing. (Why not try using little blossom or daisy cutters available from cake decorating stores).
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9
To make rabbits, use a biscuit cutter to cut our a circle of white icing for the rabbit face. Cut another circle then use the edge of the cutter to cut 2 ovals for the ear shapes. Dip your finger in pink food colouring to smear the pink inner ear, then secure the ears to the cakes with a little icing. Add choco bean eyes and nose and pipe whiskers with black icing.