Easter Cupcakes


I was hunting around the web for easter dates when I came across a recipe for easter cupcakes for children. This version makes 12 small easter cupcakes.


2 large eggs
1 tsp vanilla essence
125g/4oz caster sugar
125g/4oz soft margarine
125g/4oz self-raising flour

Baking utensils

A bun tin or cupcake tin
Paper cupcake cases
A wire cooling rack


Basic icing (icing sugar mixed with water or margarine for a butter icing)
Cupcake 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’s 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.

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