Easter Cupcakes

By Collis Bakes



  • 130 g butter
  • 230 g caster sugar
  • 2 tsp vanilla extract
  • 125 g self-raising flour
  • 125 g plain flour
  • 2 large eggs
  • 1 tsp baking powder
  • 120ml semi-skimmed milk
  • Chocolate eggs
  • Raspberries


  • 500 g icing sugar
  • 60 ml milk
  • 150 g butter
  • 1 tsp vanilla
  • 300 g milk chocolate


  • Chocolate eggs
  • Easter chicks


  1. Pre-heat the oven to 160°C and line a cupcake tin with 12 cases.
  2. Cream together the butter and sugar and add the eggs at 30-second intervals. In a separate bowl mix together the baking powder and both flours, and in another bowl combine the vanilla extract and milk.
  3. Add a third of the dry mix to the batter and mix for 30 seconds, then add half the wet ingredients and mix for 30 seconds. Repeat until all the ingredients are combined.
  4. Fill each case two-thirds full of mixture and press a chocolate egg or raspberry on top. Bake for 25 minutes. When ready, transfer the cupcakes to a cooling rack for 40 minutes
  5. For the icing, cream together the butter, vanilla extract, milk and some of the icing sugar. Mix for 3 minutes and then add the rest of the icing sugar. Melt the chocolate and mix into the icing.
  6. To decorate, fill a piping bag with the icing and pipe in a circle from the centre working out towards the edges, getting higher on the rim to make it look like a nest. Place chicks and eggs in the middle.
  7. Enjoy!

Photo by: Sarah Louise Ramsay

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