Easter Cupcakes

Hello Everyone!

The recipe I’m going to share with you today is one of my absolute favourite things to make around this time of year. Although I have done quite a  few cupcake recipes lately, there’s always room to squeeze in one more, especially when it comes to Easter. I didn’t really have a particular plan in mind while making these, but they are definitely one of the best I have made so far, in my opinion. I hope you enjoy this recipe and I would love to know what your favourite Easter treat to make is πŸ™‚ Let’s get started!

You Will Need:

  • 3/4 cup & 2 tablespoons plain flour
  • 1/4 cup & 2 tablespoons cocoa powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla essence
  • 1/2 cup boiling water


  • 100g butter, softened
  • 1 1/2 cups icing sugar
  • 1-2 teaspoons vanilla essence
  • 1-2 tablespoons milk
  • 1 large bar milk or dark chocolate
  • 1 bag of mini eggs

What To Do:

  1. Preheat your oven to 180 degrees celcius and line a cupcake tin with paper cases.
  2. Sift your dry ingredients into a large bowl, then add both sugars and stir well.
  3. Add the egg, vanilla essence, milk and oil and beat with an electric mixer until combined.
  4. Pour in the boiling water and mix until just combined. Keep in mind that the mixture will will be very runny.
  5. Transfer the mixture into a large jug and pour into the cupcake cases until they are 3/4 full.
  6. Place in the oven for 20-25 minutes or until cooked.
  7. Remove from the oven and place onto a wire rack to cool.
  8. While the cupcakes are cooling, you can start preparing your decorations by grating about 2 rows of a large chocolate bar.
  9. To make your icing, place your butter into a large bowl and mix with an electric mixer on a high speed for about 5 minutes.
  10. Add the icing sugar and mix slowly until a smooth icing starts to form.
  11. Add the vanilla essence and milk and mix on a high speed for about 10 minutes or until your icing becomes white.
  12. Using a star nozzle, pipe the icing into a swirl on the centre of each cooled cupcake.
  13. Sprinkle with grated chocolate and place 3 mini eggs into the centre of each swirl.

You can find the original recipe here.


2 thoughts on “Easter Cupcakes

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