Easter cupcakes are so much more fun to find on Easter morning than Easter eggs. Get the kids to help you decorate them.
Pink bunny ear biscuits
This recipe makes a large quantity. Don’t halve the ingredients; rather make the full quantity, and freeze half of the dough, or use it to make plain vanilla biscuits.
- 185g butter
- 1 cup castor sugar
- 1½ tsp vanilla extract
- 2½ cups plain flour
- 1 egg
- 1 egg yolk, extra
- Icing sugar to decorate
- Preheat oven to 180°C.
- Process the butter, sugar and vanilla in a food processor until smooth.
- A dd the flour, egg and egg yolk, and process again to form a smooth dough.
- Knead the dough lightly, wrap it in plastic wrap, and refrigerate for 30 minutes. Half the mixture can be frozen at this point for another day.
- Roll out the dough between sheets of non-stick baking paper to a thickness of 5mm.
- Cut the dough into bunny ear shapes. Place them on baking trays lined with non-stick baking paper.
- Bake for 10–12 minutes or until golden. Cool on wire racks
- To serve, press them into decorated cupcakes.
By Annabel Karmel
*Makes 12 cupcakes
- 110g butter, at room temperature
- 110g castor sugar
- 110g plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 eggs (medium)
- 1 tsp vanilla extract
- 100g butter, softened
- 100g icing sugar, sieved
- 50g cream cheese
- Yellow food colouring
- black writing icing
- Preheat the oven to 180°C. Line a muffin tin with paper cases.
- Put the butter and sugar in a bowl; and beat until pale and fluffy.
- Sift the flour, baking powder and salt into the bowl.
- Beat the eggs and vanilla and add to the bowl. Beat until just combined.
- Spoon the mixture into the paper cases. Bake for 18 to 20 minutes until risen, golden and firm to the touch. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- To make the icing, beat all of the icing ingredients together until smooth. Add a couple of drops of food colouring until you get the colour you want. Spread onto the cold cupcakes. Place 2 M&M’s into the beak and draw on eyes.
These look just as good with plain paper cases if you can’t find silicon cupcake cases.
Silky chocolate ganache for cupcakes
- 1 packet chocolate cake mix
For the ganache
- 200g dark Albany chocolate
- 100g butter
- ½ cup fresh cream
- Make chocolate cupcakes according to the instructions on the packet.
- To make the ganache, combine all the ingredients in a double boiler and place over a medium heat on the stove.
- Stir continually until the chocolate and butter have melted and the mixture is smooth and glossy.
- Remove from the heat and allow to cool to a spreadable consistency.
- Ice and decorate the cupcakes.
Chocolate nest cupcakes
- Snowflake Easymix Chocolate Muffin Mix
- 5 ml caramel essence
- 12 small chocolate eggs
- 1 Flake® chocolate, crumbled
Chocolate butter icing
- 125 g butter or margarine, softened
- 500 ml (250 g) icing sugar, sifted
- 60 ml (25 g) cocoa powder
- 30 ml hot water
- 5 ml caramel essence
- About 30 ml milk
- Add the essence to the wet ingredients before following the directions provided on-pack.
- Once baked, make the icing by creaming the butter and icing sugar together. Mix the cocoa powder with hot water and add it to the icing.
- Add the essence and just enough milk to form a smooth, spreadable consistency. Ice the cupcakes, sprinkle with crumbled Flake and garnish each one with the chocolate eggs.
Want more Easter fun? Click here for cute Easter crafts you can make with the kids.
Our experienced editors work with trained journalists and qualified experts to compile accurate, insightful and helpful information about pregnancy, birth, early childhood development and parenting. Our content is reviewed regularly by our panel of advisors, which include medical doctors and healthcare professionals. Meet the Living & Loving Team and our Online Experts.