This week I’m baking – Easter cupcakes

Happy Easter everyone!
easter cupcakes nest mini eggsIt’s hard to believe that Easter has arrived when it’s still snowing outside – I mean seriously England…it’s almost April!! Anyway, as some of you may know I like to bake and be festive, so why not combine the two and bake Easter treats?!
 
As a child Easter meant that we got to make (and more importantly eat) those chocolate Rice Krispies cakes with Mini Eggs on top and so this year I decided to do a twist on this childhood classic.
 
I made chocolate cupcakes and instead of using Rice Krispies for the nest, I simply piped buttercream icing, placed chocolate sprinkles on top and hoped for the best. The recipe is my own adaptation of 2 different recipes – one of which I use for making cake pops (see below) and the other for the icing.
 
It’s a super easy one, so why not give it a whirl for the Easter holidays?
 
 
Makes 12 cupcakes:
Ingredients:
90g cocoa powder
180g plain flour
180g caster sugar
1 tablespoon baking soda
1 teaspoon salt
60ml vegetable oil
180ml buttermilk
1 teaspoon vanilla extract
1 teaspoon baking powder
2 medium sized eggs
180ml hot water
 
Chocolate buttercream:
90g unsalted butter, softened
60g cocoa powder
300g icing sugar
75ml milk
1 teaspoon vanilla extract
        
To decorate:
Chocolate sprinkles
Cadbury’s Mini Eggs

  1. Preheat the oven to 190 degrees.
  2. Sift coca, flour, sugar, baking soda, baking powder and salt into a bowl and with the electric mixer on low beat in oil, buttermilk, vanilla, eggs and hot water one at a time. Beat until smooth.
  3. Fill each cupcake case with the cake batter. TIP – Fill the case until ½ full, as this batter raises a lot, so if you over-fill, the cakes will explode and you will cry.
  4. Bake for about 20 minutes – until spongy.
  5. To make the icing: Cream butter until light and fluffy. Stir in the cocoa and icing sugar alternately with the milk and vanilla. Beat to a spreading consistency. Add more icing sugar or more milk to achieve desired consistency, if needed.
  6. Pipe icing any way you want, add the chocolate sprinkles and mini eggs.

    Happy Easter!

    Happy Easter!

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About Ashumi

20-something year old, born & bred in London. Likes roaming around museums, baking cakes and strongly believes in the power of retail therapy.
This entry was posted in Baking. Bookmark the permalink.

2 Responses to This week I’m baking – Easter cupcakes

  1. Kylie says:

    These look so yummy. Was looking at pinterest yesterday for easter ideas, might steal yours! will let you know if I do 🙂 x

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