Easter-egg hunt cupcakes

Easter-egg hunt cupcakes

110g butter, softened at room temperature

110g caster sugar

2 free-range eggs lightly beaten

1 tsp vanilla extract

110g self-raising flour

1-2 tbsp milk

For the icing

140g butter, softened

280g icing sugar

1-2 tbsp milk

1-2 drops of green food colouring

A bag of mini eggs or jelly beans to decorate

Grass icing tip (we used Wiltons #233)

Preheat the oven to 180C/350F/Gas 4 and place paper cases in a 12 hole muffin tin

Combine the butter and sugar in a bowl until pale and fluffy.

Beat in the eggs a little at a time and then add the vanilla essence.

Fold in the flour using a large metal spoon, adding a little milk until the mixture is soft.

Transfer the mixture into the paper cases filling each case half way full. Allow to bake for 10-15 minutes until golden.

Leave to cool for 10 minutes on a wire rack.

For the buttercream icing, beat the butter in a bowl and then add half the icing sugar and beat until the mixture is smooth.

Add the rest of the icing sugar, 1 to2 drops of food colouring, and one tablespoon of the milk, more if necessary, until the icing is smooth and creamy.

To make the grass style icing: Firstly smear a little icing on each cupcake; this will stop the cupcake showing through.

 In order to make the grass effect, you need an icing tip with several small holes in it (We used Wilton #233).

Fill the icing bag with icing and holding the bag straight down,  squeeze the bag slightly and pipe all over the cupcake for grass effect.

Decorate with mini eggs or jelly beans and leave to set for a few hours. 


Main ingredients
Dairy, Flour, Eggs, Sugar

Recipe Type
Party Food, Cakes & Baking, Kids Food, Cake Stall, Cupcakes

Special Info
Nut free, Vegetarian, Pregnant Mums

Level of Difficulty

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