Easy Easter cupcakes recipe

Have a go at making some Easter cupcakes for the kids!

They're easy to do and they make a nice change from hot cross buns. You can either use homemade cupcakes or shop bought cupcakes to make life a little easier.

Decorate the cupcakes with little speckled Easter eggs or create your own designs.
 

Easy Easter cupcakes recipe

 

Ingredients for your Easter cupcakes

 

• 12 cupcakes – shop bought or homemade cupcakes

 

• 1 cup thread coconut/shredded coconut

 

• 36 speckled Easter eggs (or your own cupcake decorations)

 

• Butter cream for the topping made with 220g softened butter, 1tsp vanilla essence, 3-4 cups of icing sugar, 1 tbsp milk (may need more)

  

How to make your Easter cupcakes

1. Lightly toast the coconut on a shallow baking tray lined with baking paper in an oven 180 degrees Celsius for 5-10 minutes. Allow to cool.

2. Make the butter cream by beating the butter until soft and fluffy, add the vanilla essence and mix.

3. Sift the icing sugar into a separate large bowl.

4. Add the icing sugar one cup at a time to the butter cream and mix. Repeat. Add 1tbsp of milk if the icing starts to get lumpy.

5. Pipe or spoon a swirl of butter cream in the middle of each cupcake.

6. Sprinkle the toasted coconut around the edges of the butter cream using your fingers to press it in lightly.

7. Leave a small gap in the centre of each cupcake for the speckled eggs to sit.

8. Place 3 speckled Easter eggs on top of each cupcake.

 

More Easter articles to enjoy

• Easter baskets
• Easter rabbit pancakes
• Marbled Easter eggs

_{Source: LydiaBakes.com}