Easter cupcakes
By Rachel Davies
You might argue that cupcakes have had their day, and I do agree that recently there has been cupcake overkill. I’ve also had enough of dry cupcakes in shades of pink that leave glitter all over my face.
But have a think about all the ways that cupcakes can be decorated, to reflect celebrations, occasions, and times of year.
At their best, cupcakes are colourful, are great to look at, and they can even make you smile. That’s a lot to be appreciative about from a piece of food.
I had lots of fun making these Easter cupcakes. They would be great to have at an Easter egg hunt, or with a cup of tea afterwards, and kids will love them.
The bunnies and carrots are made from sugarpaste with gel colours. To make them, roll all the parts into balls first, and use a tiny bit of water if you need to help it all stick together.
The bunnies are burrowing into green buttercream piped with a grass piping nozzle.
The chicks are simple – just take Cadbury’s mini eggs, add a sugarpaste beak and dab a little bit of gel colouring for the eyes. You could use an edible pen for this too if you have one.
Their nest is buttercream sprinkled with broken up Flakes.
I have to admit a lot of Cadbury’s was eaten while these were being made…
And the cupcakes taste pretty good too!
Vanilla Cupcakes (Adapted from the Hummingbird Bakery)
Makes 10-12
Ingredients
120g plain flour
140g caster sugar
1 ½ teaspoons baking powder
A pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
1 egg
¼ teaspoon vanilla extract
Cupcake tray lined with paper cases
Method
- Preheat the oven to 160°C.
- Put the flour, sugar, baking powder, salt and butter in a freestanding mixer with a paddle attachment, or use a handheld whisk. Beat on a slow speed until you have a sandy consistency.
- Gradually pour in half the milk, and beat until the milk is just incorporated.
- Whisk the egg, vanilla extract and remaining milk together in a separate bowl. Then pour the liquid into the flour mixture and beat until just incorporated. Scrape down the sides, and beat for a few more minutes. It’s important not to over-mix the batter.
- Spoon the mixture into the paper cases until two-thirds full, and bake in a preheated oven for 20-25 minutes, or until light golden and the sponge springs back when pressed. A toothpick inserted into the centre should come out clean.
- Cool on a wire rack, and ice with frosting and sprinkles once cool.
Vanilla Buttercream Frosting (Adapted from the Hummingbird Bakery)
Makes enough for 10-12 cupcakes or 1 cake
Ingredients
250g icing sugar
80g unsalted butter, at room temperature
25ml whole milk
½ tsp vanilla extract
Method
- Beat the icing sugar and butter together with a handheld whisk or freestanding mixer with paddle attachment, until the mixture comes together.
- Turn the mixer down to a slow speed. Combine the milk and vanilla extract, and add to the mixture a few tablespoons at a time.
- Once incorporated, turn the mixer speed up and beat for about 5 minutes, or until the frosting is light and fluffy. Then use food colourings to create whatever shade you like!
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