Easter cupcakes for Easter 2020, where keeping it simple is key. Usually I would make a grand three tiered Easter cake but with the Corona virus causing destruction throughout the world, I appreciate ingredients and money is difficult to come by. That said, some of you have commented and wanted me to publish an Easter cupcakes recipe. So I made one that uses minimal flour and only one egg. You can also have a go at making the Easter nests recipe, which is one that children love making too.
Don’t worry if you don’t have piping bags and the like to make the swirled icing effect for your Easter cupcakes. I have given a couple of tips in the video to help. I have placed affiliate links to where I usually get my cupcake cases etc below.
Meanwhile, I would like to wish all my wonderful and very amazing followers all the best. May you keep healthy and sane in these difficult times. I appreciate all your support and let’s hope that Easter of 2021 will be kinder to you all.
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Easter cupcakes
- Total Time: 35 Minutes
- Yield: 12 1x
Description
Easter cupcakes recipe, which is simple to make and is a delicious treat for your family. Have fun with the different decorations, cupcake cases and toppings. There are a few affiliate links to items used, should you need some help.
Ingredients
For the cupcake bases:-
- 100g Plain Flour
- 20g Cocoa Powder
- 140g Caster Sugar
- 1.5 tsp Baking Powder
- 40g Butter that is soft
- 120ml Milk
- 1 Large Egg
Buttercream Ingredients are:-
- 300g Icing sugar sieved
- 40g Cocoa Powder Sieved
- 100g Soft Butter
- 40ml Milk
Cupcake cases and Decorations Extra
Instructions
You can use a mixer or do this with a hand whisk/by hand.
Pre- heat your oven to approx 160 degrees centigrade (fan)
Place the flour, butter, sugar and cocoa powder into a bowl. On a slow speed combine it all, until it looks like a gritty texture. Then add in the baking powder and combine again. Then add the milk and egg and mix until it comes together. Do not over mix this, but ensure that everything is combined. I like to run a spatula around the outside edge of the bowl, to make sure there are no pockets on ingredients left.
Place the cupcake cases into a muffin tin. Then spoon the cake mixture in, until it is around half way up in the muffin cases.
Bake for around 15-20 minutes, until the sponges have risen and they are springy to the touch.
Then let them cool properly before doing the buttercream.
To make the buttercream, mix the icing sugar, butter, cocoa powder and milk together. On the video, I whip this up for about 5 minutes, and it makes a wonderful mousse like buttercream frosting.
Pipe on to your cupcakes and decorate as you wish!
Notes
There are some tips and ideas in the video recipe to help you. The times below don’t include the cooling down time.
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Category: Desserts
- Method: Oven
- Cuisine: English
Nutrition
- Serving Size: 1/12
- Calories: 256
- Sugar: 36.7g
- Sodium: 63.5mg
- Fat: 5.5g
- Saturated Fat: 2.7g
- Unsaturated Fat: 0.6g
- Trans Fat: 0.1g
- Carbohydrates: 52.3g
- Fiber: 2.1g
- Protein: 3.6g
- Cholesterol: 23mg
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