Preparation Time: 10-15 minutes | Cook Time: 22-25 minutes | Servings: 12 cupcakes
Add a festive touch to your baking this Easter with this deliciously easy Easter Cupcakes recipe. Perfect for the whole family to enjoy this Easter for morning tea, afternoon tea or even dessert!
Easter Cupcakes Recipe
INGREDIENTS:
Cupcakes
- 40g Dutch cocoa powder, unsweetened
- 100g plain all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs
- 100g caster sugar
- 100g brown sugar
- 80ml vegetable oil
- 2 tsp vanilla essence
- 120ml buttermilk
Vanilla Icing
- 345g unsalted butter, softened to room temperature
- 650g icing sugar, sifted
- 70ml milk
- 2 tsp vanilla extract
- Pinch salt
Decorations
- 2-3 Tbsp dark chocolate, shaved
- 125g pastel small chocolate eggs
METHOD:
Cupcakes
- Preheat the oven to 180C.
- Place the cupcake cups into a large muffin tray and set aside.
- Combine all of the dry ingredients into a bowl and set aside.
- Attach the flat beater attachment to your KitchenAid mixer, add the eggs, both sugars, vegetable oil and vanilla essence. Mix on medium speed until the mixture is smooth and well combined.
- Slowly add in the vegetable oil while the mixer is on medium speed.
- Turn the speed down to low and slowly add in the dry ingredients by spooning the mixer in while it is still running. Once the mixture is combined, turn the mixer off.
- Spoon the batter into the cupcake cups, only filling them halfway.
- Place in the oven to bake for 22-25 mins or until a skewer comes out clean when tested.
- Remove from the oven and place on a cooling rack to cool down.
Vanilla Icing
- Combine the butter and icing sugar into the bowl of a KitchenAid stand mixer with the flat beater attached. Mix on a low speed to start then turn up to a medium speed once the ingredients are combined.
- Add the vanilla and a pinch of salt.
- Slowly add in the milk. If the icing is too runny, add a little more icing sugar. If the icing is too stiff, add a little more milk.
- Attach a large piping nozzle to a piping bag and fill with some icing.
- Pip the top of each cupcake.
- Sprinkle shaved dark chocolate on top and add a few speckled pastel eggs.
