Easter Cupcakes



· 110g Butter

· 110g Gem Caster sugar

· 2 Costcutter Eggs

· 110g Self-Raising Flour – sieved

· 2–3 drops of Vanilla Extract


· 130g Unsalted Butter

· 250g Icing Sugar

· 2–3 drops of Vanilla Extract

· A little water

· Food Colouring of Choice

· Mini Eggs to decorate


1. Pre-heat oven to 180ºC (350ºF/Gas 4). Place the Baking Cases into a bun tray.

2. Cream together the butter and sugar until light and fluffy.

3. Gradually beat in the eggs and Vanilla Extract, if the mixture starts to curdle, add a little flour. Fold in the remaining flour with a metal spoon.

4. Place spoonfuls of the mixture into the baking cases and bake for 15 – 20 minutes until well risen and firm to the touch.

5. Remove from oven and leave to cool on a cooling rack.

6. To make the icing place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar. Mix in the Vanilla Extract and enough water to make the icing fluffy and spreadable. Add food colouring of choice.

7. Place icing in piping bag and pipe onto the top of each cake, add some mini eggs to decorate.

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