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Easter cupcakes Recipe

Ingredients for people

    For the cake(s)
  • Unsalted butter : 250 g
  • Self raising flour : 250 g
  • Caster sugar : 250 g
  • Whole egg(s) : 4 whole
  • Baking powder : 2 Tsp

    For the icing
  • Unsalted butter : 300 g
  • Icing sugar : 100 g
  • Yellow food color powder : 2 g

  • For the garnish(es)
  • Icing sugar : 300 g
  • Water : 500 ml
  • Glucose syrup : 50 g
  • Orange food colour powder : 1 g
  • Yellow food color powder : 1 g
  • 1For the cakes:

    Preheat the oven to 180'C.

    Whisk together the butter and the sugar until light and creamy. Then gradually add one egg at a time until they are all combined.
    Sieve the flour and the baking powder into the butter mixture and gently fold it through. When the mixture is combined evenly spoon or pipe the mixture into cupcake cases and bake for 12-14 minutes.

    Remove from the oven and leave to cool.

  • 2For the icing:

    Sieve the icing sugar.
    Beat the butter and the icing sugar together until light in colour and fluffy in texture.
    Place the mixture into a piping bag with a star nozzle and pipe on top of the cakes once they are completely cooled.

  • 3For the garnishes:

    Sieve the icing sugar and mix with the water and the glucose to form a thick paste.

    Divide into two balls and colour one orange and one yellow.

    Use the yellow icing to form the shape of a chick and use the orange icing for the beak, eyes and the feet.

    Place the finished chick on top of each cupcake.

Chef's tip

«Before adding the eggs to the mixture, add a small spoon of flour. This will prevent the mixture from splitting.»

A simple and easy recipe for delicious cupcakes which are perfect for Easter

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(1 vote)

  • Preparation  20mins
  • Cooking time  12mins
  • Rest time  10mins