Easter Cupcakes

A fun and delicious Easter treat to whip up with the kids in the kitchen. 
Makes 12 cupcakes.

Easter Egg Flower
Easter Cupcakes
Ingredients
  • 125g butter, softened
  • ½ cup caster sugar
  • 1 teaspoon vanilla essence 
  • 2 eggs 
  • 1 ¼ cups plain flour
  • 2 tsp baking powder
  • ¼ cup milk 
     

Icing:

  • 100g butter, softened
  • 1 ½ cups icing sugar
  • Few drops vanilla essence
  • 2 tbsp milk + more if needed 
  • 1 x 30g Flake bar, broken into small pieces
  • Mini choc eggs 

 

Method
  1. Preheat the oven to 180°C and line a cupcake pan with cupcake cases.
  2. Beat the butter, sugar, and vanilla essence together until light and fluffy.
  3. Add in the eggs one at a time, beating well after each addition.
  4. Fold in the flour, baking powder, and milk.
  5. Divide mixture evenly into the cupcake cases.
  6. Bake for approx. 12 minutes.
  7. Allow to cool completely before icing.
  8. To make icing, beat the butter until light and fluffy then mix in icing sugar, vanilla essence and milk until desired consistency is reached. 
  9. Spread icing over cupcakes, sprinkle over flake to create a nest and top with 3 mini choc eggs.
  10. Enjoy!