Saturday, 4 April 2015

Baking: Easter Cupcakes



If, like me, you've left it until the last minute to buy people Easter eggs, or you just want to treat yourself because, Easter - then I have the perfect thing for you. Cupcakes with buttercream frosting topped with mini eggs and/or malteaster bunnies. It doesn't get much better than this, people...
When making cupcakes, I just follow a really simple, basic recipe. It's foolproof and anyone can make them as long as you make sure all your measurements and timings are correct. I just use a fork for all my mixing as I don't have a whisk but, if you do have a whisk, this will make things much easier!

Ingredients (for 12 cupcakes)

For the cupcakes:
2 large eggs, whisked
120g caster sugar
120g butter
120g self-raising flour
A drop of vanilla essence
Chocolate to go inside (optional) - I used crushed up malteaster bunnies
For the buttercream and toppings:
250g icing sugar
125g butter
6 squares of melted white chocolate (optional)
Yellow food colouring (optional)
A bag of mini malteaster bunnies and a bag of mini eggs to top with
Method:

1) Preheat your own to 180c and pop some cupcake cases into a 12 hole muffin tray
2) Mix your butter and sugar together until soft and then gradually add in the eggs and flour. Use a sift for the flour, if you have one, as it will make it much finer and easier to mix.
3) Once your mixture is looking quite sloppy and there are no lumps, add in a drop of vanilla essence and anything you'd like to go inside the cupcakes. This is totally optional as plain cupcakes are super tasty anyway but I added some crushed up malteaster bunnies to add a bit of chocolate-y goodness!
4) Spoon the mixture into the cases and pop your cupcakes in the oven to bake. Mine usually take about 15 minutes. Carefully pierce one with a knife to check if they're ready - if they look raised enough and the knife comes out clean (with no runny mixture) then they're done!
5) Leave your cupcakes to cool and crack on with the buttercream! Make sure your butter is soft, then, gradually sift in the icing sugar until it makes a soft but firm mixture. I add in melted white chocolate to enhance the taste but this is optional. I also made some buttercream with yellow food colouring. If the mixture is getting too hard just but a drop of milk in to slightly loosen things up a bit.
6) Now, it's time to frost the cupcakes. I use a piping bag with the Wilton 2D nozzle to pipe my buttercream on but you don't have to do this. You could just spread it on with a flat knife/spatula. If you are piping, I simply swirl - from the inside to the out  - in an anti-clockwise direction.
7) Finish your cupcakes with some mini eggs and malteaster bunnies and a sprinkle of icing sugar or decoration glitter. Unfortunately, bunnies did get hurt in the process as I had to chop them in half *sob* so their heads would balance on the cupcake.

Ta-dah!

Dazzle your family and friends with your Easter cupcakes or keep them all to yourself. These little cakes are super cute and seriously tasty, I suggest you go bake them NOW!

Have you been baking this Easter?

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