There's nothing like warming up your kitchen with some fun baking for the Easter long weekend. This deliciously sweet recipe is guaranteed to score a few likes in your amongst your friends and family. The best part is that you can be as creative as you want with the decorating. Check out our Easter vanilla cupcakes below!
Prep Time: 25 minutes Cook time: 20 minutes Servings: 12
325g butter, softened
1 cup (220g) caster sugar
1 1/2 cups (225g) self-raising flour, sifted
1 teaspoon vanilla extract
1/2 cup (125ml) milk
3 cups (450g) icing sugar, sifted
Food colouring of your choice
12 coloured chocolate Easter eggs, to garnish
Preheat the oven to 190°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.
Place 225g butter into a bowl with your caster sugar, flour, eggs, vanilla extract and 1/4 cup (60ml) milk. Process until the mixture is smooth, then divide among the muffin cases. Place in the oven and bake for 15-20 minutes until risen and golden (smelling amazing).
Meanwhile, to make the icing, place the icing sugar, remaining 100g of butter and remaining 1/4 cup milk in the bowl. If you have an electric mixer beat on medium-high speed for about 5 minutes or until the mixture is light and fluffy. It will take a little longer by hand (if you don't have a processor) but you will achieve a similar result. Add a few drops of green food colouring and beat to combine.
Remove the cupcakes from the oven, allow to cool slightly, then transfer to a wire rack to cool completely. When cupcakes are cool, scoop the icing into a piping bag with a star nozzle, then use to ice cakes. Garnish each cupcake with an some mini Easter eggs and milk chocolate shavings, then serve.
We hope you’ve enjoyed this Easter Cupcake recipe made in the Adrift kitchen! If you’ve got any ideas for recipes you’d like us to make, please comment or email them to firstname.lastname@example.org.