Easter Cakes

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Ingredients

For the cakes

100 g g self-raising flour self-raising flour
100 g g icing sugar icing sugar
100 g g butter butter
softened
2 eggs egg
1 tsp tsp baking powder baking powder
1 tsp tsp vanilla extract vanilla extract

To decorate

200 g g icing sugar icing sugar
200 g g butter butter
12 marshmallows marshmallow
1 handfuls handful sweets sweet
hundreds and thousands hundreds and thousands
chocolate sprinkles chocolate sprinkles

Easter bunny cupcakes

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0:45 min
(5)

Method

These Easter cupcakes look almost too good to eat, and are great fun to decorate with your little ones. To make this cake recipe even easier try using our Belbake Vanilla Sponge Mix to cut down on preparation time.

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Begin by preparing the cupcakes. Combine all the ingredients together in a food mixer or large bowl and mix until smooth and creamy. Line a 12-hole bun tin with cases and divide the mixture between them.
  3. Transfer the tray to the oven and bake for 15-20 minutes, until golden brown, risen and springy to the touch. Remove from the oven and leave to cool on a wire rack.
  4. For the buttercream icing, beat together the softened butter with the icing sugar until combined. Transfer to a piping bag, if you like, or use the back of a spoon or spatula to spread the icing smoothly over the top of the cakes.
  5. Use the sweets and sprinkles to decorate the cupcakes with faces, using pink jelly beans for a nose, sprinkle whiskers and chocolate chip eyes. For the ears, slice the marshmallows in half lengthways and press the stick side onto a small dish of sprinkles. Arrange these on top of the cakes and serve.

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