Sunday, 8 April 2012

Easter Cupcakes


  • 2 eggs
  • 100g self raising flour
  • 100g golden castor sugar
  • 100g softened butter
  • 1 tsp baking powder
  • 1 tsp vanilla essence
Preheat oven at 180c or 160c for fan assist oven.
Place softened butter, eggs, sugar, flour, baking powder and vanilla essence into a mixing bowl. Beat for a few minutes with eletric mixer until the mixture is light in colour and fluffy.
Line the muffin tin with 12 cases and divide the mixture between them. filling up the cases to about two-thirds of the way up.
Bake for about 20m minutes until the cakes have risen and are lightly golden. Lift the cakes (still in the paper case) out of the tin and leave them to cool on a wire rack.
For the buttercream:
  • 55g unsalted butter, softened
  • 250g icing sugar
  • 30ml milk, room temperature
  • 1/2 tsp vanilla extract
  • green and black food colouring
Beat the butter, icing sugar, milk and vanilla xtract together in a bowl until light and fluffy. Put half of the buttercream in another bowl and add green food colouring to it. Reserve this for the grass. Add black colouring to the other half and mix well. This will be use for the nest.

Put the green buttercream into a icing bag using the grass/hair nozzle. Pipe it on the side of the cupcakes. Once completed, wash the nozzle and use it to make the nest. Place the black buttercream into a clean piping bag and press out the buttercream in a long pipping to make the nest along the grass.
Decorate the cupcakes with mini easter eggs and also little chick.

1 comment:

Unknown said...

Hi Charmaine, how much flour shall I need.