This cute and easy Easter cupcakes recipe has buttercream 'grass', chocolate bunnies and mini eggs for a fun Easter baking idea for kids!
Easter is just around the corner and today I have two cute Easter cupcake recipes to share with you. These Easter bunny cupcakes are much easier than they look and they're really fun to decorate, with or without the kids!
I used a grass piping tip to create the buttercream grass on the top of the cupcakes. If you've never used one, don't be put off - this was my first attempt at using this kind of piping tip and I think they turned out great, and if I can do it, anyone can!
I used Maltesers Mini Bunnies to decorate my cupcakes, in a mixture of white and milk chocolate, but you can use any small chocolate bunnies for these cakes. I also scattered Cadbury mini eggs around the top, but again, any brand of mini eggs will do!
Easy Easter Cupcakes
Ingredients (makes 12):
- 175g softened butter (or dairy free spread)
- 175g golden caster sugar
- 3 large eggs
- 175g self raising flour
- 2 Tbsp milk (or dairy free alternative)
- 2 tsp vanilla extract
To decorate:
- 100g softened butter (or dairy free spread)
- 225g icing sugar
- 1 tsp vanilla extract
- green gel food colouring
- 1 Tbsp milk or dairy free equivalent
- 12 Maltesers Mini Bunnies
- 80g bag mini eggs
Method:
Preheat oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 muffin cases.
Place the butter or dairy free spread into a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between.
Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together. Add the milk and vanilla extract and blend again. Increase the mixer speed and whisk for a few more seconds until well mixed.
Divide the cake mixture between the 12 cupcake cases and smooth over the tops with the back of a spoon. Bake for 20-25 minutes until risen, golden and springy to the touch.
Once the cakes are cooked, transfer to a wire rack to cool.
Whilst the cakes are cooling, make the buttercream icing:
Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again.
Add the green gel food colouring and whisk until the icing is evenly coloured. Add the milk in small splashes until the icing is at the correct consistency for piping.
Spoon the buttercream into a piping bag with a grass piping nozzle. Cover the top of each cupcake with piped tufts of buttercream 'grass'.
Add a chocolate bunny to the centre of each cupcake, sitting up in the grass. You might want to add a few extra tufts of buttercream behind the bunnies to help them stay upright.
Finish off your Easter cupcakes by adding few mini eggs to the top of each cake, scattered in the grass around the bunnies.
Serve and enjoy!
If you liked this recipe, you might enjoy these other Easter cupcake ideas too:
Chocolate Easter Nest Cupcakes
Crispy Easter Nest Topped Cupcakes
For more fun Easter recipes and ideas, head over to the Fun Easter Food section here on the Eats Amazing blog or pop over and follow my Easter Pinterest boards for lots more fun ideas from around the web; Fun Easter Food for Kids, Healthy Easter Food and Easter Fun.
Grace
Easy Easter Cupcakes
Ingredients
For the cupcakes:
- 175 g softened butter or dairy free spread
- 175 g golden caster sugar
- 3 large eggs
- 175 g self raising flour
- 2 Tbsp milk or dairy free alternative
- 2 tsp vanilla extract
To decorate:
- 100 g softened butter or dairy free spread
- 225 g icing sugar
- 1 tsp vanilla extract
- green gel food colouring
- 1 Tbsp milk or dairy free equivalent
- 12 Maltesers Mini Bunnies
- 80 g bag mini eggs
Instructions
- Preheat oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 muffin cases.
- Place the butter or dairy free spread into a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between.
- Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together. Add the milk and vanilla extract and blend again. Increase the mixer speed and whisk for a few more seconds until well mixed.
- Divide the cake mixture between the 12 cupcake cases and smooth over the tops with the back of a spoon. Bake for 20-25 minutes until risen, golden and springy to the touch.
- Once the cakes are cooked, transfer to a wire rack to cool. Whilst the cakes are cooling, make the buttercream icing:
- Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again.
- Add the green gel food colouring and whisk until the icing is evenly coloured. Add the milk in small splashes until the icing is at the correct consistency for piping.
- Spoon the buttercream into a piping bag with a grass piping nozzle. Cover the top of each cupcake with piped tufts of buttercream 'grass'.
- Add a chocolate bunny to the centre of each cupcake, sitting up in the grass. You might want to add a few extra tufts of buttercream behind the bunnies to help them stay upright.
- Finish off your Easter cupcakes by adding few mini eggs to the top of each cake, scattered in the grass around the bunnies.
Love this fun Easter recipe? Why not save tis post to Pinterest so you can easily find it again!
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