Easter animal cupcakes
Why not leave the Easter eggs this year and have a go at this cute Easter cupcake recipe instead. Rachel offers vital advice on making cute cake decorations, from sugarpaste bunnies to mini egg chicks.
Ingredients
- 120g of plain flour
- 140g of caster sugar
- 1 pinch of salt
- 40g of unsalted butter , at room temperature
- 120ml of milk
- 1 egg
- 1/4 tsp vanilla extract
Vanilla buttercream frosting
- 250g of icing sugar
- 80g of unsalted butter , at room temperature
- 25ml of whole milk
- 1/2 tsp vanilla extract
Method
1
Preheat the oven to 160°C/gas mark 3
2
Put the flour, sugar, baking powder, salt and butter in a freestanding mixer with a paddle attachment, or use a handheld whisk. Beat on a slow speed until you have a sandy consistency
3
Gradually pour in half of the milk, and beat until the milk is just incorporated
4
Whisk the egg, vanilla extract and remaining milk together in a separate bowl. Then pour the liquid into the flour mixture and beat until just incorporated. Scrape down the sides, and beat for a few more minutes. It’s important not to over-mix the batter
5
Spoon the mixture into the paper cases until two-thirds full, and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge springs back when pressed. A toothpick inserted into the centre should come out clean
6
Cool on a wire rack, and ice with frosting and sprinkles once cool
7
For the frosting, beat the icing sugar and butter together with a handheld whisk or free standing mixer with paddle attachment, until the mixture comes together
8
Turn the mixer down to a slow speed. Combine the milk and vanilla extract, and add to the mixture a few tablespoons at a time
9
Once incorporated, turn the mixer speed up and beat for about 5 minutes, or until the frosting is light and fluffy. Then use food colourings to create whatever shade you like!
Go to Comments
Easter animal cupcakes
