Easter Cupcakes

15 minutes + 12 minutes Serves 12

Ingredients

  • 12 medium-sized cupcake cases
  • 1x 340g packet Essentials Vanilla Cake Mix
  • 2/3 cup milk
  • 2 eggs
  • 40g butter, melted
  • Mini Easter eggs to decorate
  • Icing
  • 50g butter
  • 1 cup icing sugar
  • 2 Tbsp cocoa
  • 1 Tbsp boiling water
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How to Use Filo Pastry

Method

  • 1. Preheat oven to 180°C (160° fan-forced). Line a 12-hole muffin tin with paper cases.

  • 2. Empty the cake mix into a bowl. Add the milk, eggs and butter. Beat with an electric beater for 3 minutes until the mixture is smooth.

  • 3. Spoon the mixture evenly into the paper cases and bake for 12 minutes or until cooked through. Remove and cool completely.

  • 4. For the icing, in a medium-sized bowl beat the butter for 2 minutes using an electric beater until light and fluffy. Add icing sugar and cocoa and beat for 1 minute, then stir through the boiling water.

  • 5. Spread chocolate icing over the cupcakes and decorate with mini eggs.

  • Tip: To make decorating quick and easy, use a hot wet knife to spread the icing over cakes.

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