An easy cupcake recipe for Easter Parties
Easter cupcakes make lovely treats for kids throughout your Easter activities and make a nice alternative to Easter eggs. They can be made up to a couple of days in advance and stored in an air tight container.
Decorating the cupcakes is simple once they have cooled. Designs can be based on Easter themes using any of the many cake decorating bits and pieces available from Supermarkets and cook shops. Designs could be of animals, people, Easter nests etc.
Here is an easy cupcake recipe for children that makes 12 small cupcakes.
Easter Cupcake Ingredients
- 2 large eggs
- 1 tsp vanilla essence
- 125g/4oz caster sugar
- 125g/4oz soft margarine
- 125g/4oz self-raising flour
- A bun tin or cupcake tin
- Paper cupcake cases
- A wire cooling rack
- MarshmallowsCupcake sprinkles, selections are available from most Supermarkets and cook shops
- Tubes of writing icing
- Sweets, mini Easter eggs
Making the cupcakes
Start by pre-heating your oven to 180C/350F/Gas 4.
Then crack the eggs into a large bowl and add the sugar, vanilla essence and margarine. Beat these together until you have a smooth mixture.
Next sieve the self-raising flour into the bowl and beat the mixture together until it is smooth.
Place a paper cupcake case in each of the bun tin holes and half-fill each of the paper cases with the cupcake mix.
Bake the cakes in the middle of the oven for around 18 to 20 minutes, or until they have risen, become a golden colour and spring back into shape when lightly pressed.
Once cooked, remove from the oven and place the cakes on a wire cooling rack to cool before decorating.
When cool the cupcakes can be decorated using a basic icing plus any of the edible cake decorations.