Easter Cupcakes
Easy Easter Cupcakes topped with chocolate buttercream and mini bunnies. Soft, fluffy and ready in 35 minutes — perfect for school parties and Easter baking.
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Servings: 12 serves
Calories: 554kcal
Cost: $10
Equipment
- Beaters, stand-mixer or Thermomix
- Oven
Ingredients
For the cupcakes
- 125 g butter softened
- 165 g (¾ cup) caster sugar
- 2 eggs lightly beaten, room temperature
- 1 teaspoon vanilla extract
- 190 g (1 ¼ cups) self raising flour
- 35 g (⅓ cup) cocoa
- 160 g (⅔ cup) milk
For the buttercream
- 300 g (2 cups) icing sugar mixture
- 2 tbs cocoa powder
- 115 g butter softened
- 1 teaspoon vanilla extract
- 1-2 tbs milk
- 12 mini Easter bunnies see notes
- sprinkles optional
Instructions
To Make The Cupcakes
- Preheat oven to 170 degrees celsius. Line 12 muffin holes with cupcake liners.
- Using hand-held beaters or a stand mixer, cream the butter and sugar together until light and fluffy.If using a Thermomix: Insert the butterfly into the Thermomix bowl and mix the butter and sugar for 30 seconds on Speed 5. Scrape down the sides of the bowl and repeat for a further 20 seconds or until pale and creamy.
- Add the eggs and vanilla and beat until well combined.If using a Thermomix: Add the eggs and vanilla and mix for 10 seconds on Speed 4, or until combined. Remove the butterfly.
- Alternate folding through the sifted flour and cocoa with the milk until combined.If using a Thermomix: With the blades turning on Speed 2, slowly alternate adding the sifted flour, cocoa and the milk. Increase to Speed 4 for 5 seconds.
- Spoon the mixture into the cupcake liners. Bake for 15 minutes or until cooked when tested.
- Leave in the pan to cool for 10 minutes before placing on a wire rack to cool completely.
To Make The Frosting
- Sift the icing sugar and cocoa powder into a large bowl. Set aside.If using a Thermomix: To make the icing, place the icing sugar and cocoa powder into the Thermomix bowl and mix for 10 seconds, Speed 9.
- Beat the butter and vanilla extract in a bowl until pale and fluffy (approximately 5 minutes). Slowly add the icing sugar/cocoa powder mixture, beating until smooth and creamy.If using a Thermomix: Add the butter, 1 tablespoon of milk and vanilla extract. Mix for 30 seconds on Speed 4. If needed, mix through an extra tablespoon of milk.
- Add 1 tablespoon of milk and beat through.If needed, beat through an extra tablespoon of milk.If using a Thermomix: Add an extra tbs of milk and mix for 10 seconds, Speed 4, if needed.
- Spread the frosting over the top of the cooled cupcakes.
- Gently press a mini Easter bunny into the top of the buttercream and cupcake. Decorate with sprinkles (optional).
Notes
RECIPE NOTES & TIPS:
- Use room temperature ingredients and don’t overmix the batter.
- Fill cases two-thirds full and bake until the tops spring back.
- Cool completely before frosting.
- If buttercream is too thick, add milk a teaspoon at a time.
Nutrition
Calories: 554kcal | Carbohydrates: 58g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 92mg | Sodium: 233mg | Potassium: 228mg | Fiber: 3g | Sugar: 31g | Vitamin A: 810IU | Calcium: 49mg | Iron: 2.9mg
