Easter Cupcakes

Easter Cupcakes

Easter Cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Serving Size: 12 Cupcakes

Easter Cupcakes

These Easter Cupcakes Are Perfect For The Easter Festivities


  • 125g unsalted butter, softened
  • 125g caster sugar
  • 125g plain flour
  • ½ tsp McKenzie’s Bi-Carb Soda
  • 1 tsp McKenzie’s Baking Powder
  • 2 tsps vanilla essence
  • 2 tbs full cream milk
  • 125g unsalted butter, softened
  • 250g Ward’s Pure Icing Sugar
  • 1 tsp vanilla essence
  • 2 tsps full cream milk
  • McKenzie’s Toasted Coconut Chips
  • Easter Eggs


    Step 1
  1. Preheat oven to 180C. Line a 12 x 1/3 cup capacity muffin tin with cupcake patties.
  2. Step 2
  3. Using an electric mixer on medium setting, mix all cupcake ingredients except the milk. Gradually add the milk and mix just until smooth.
  4. Step 3
  5. Divide the mixture across the 12 cupcake patties. A generous tablespoon should be sufficient. The mixture should triple in size once baked.
  6. Step 4 Bake for 15-20 minutes or until cake skewer inserted into the centre comes out clean. Allow to cool.
  8. Beat butter with icing sugar using an electric mixer. Beat in vanilla essence and milk until smooth, adding extra milk or icing sugar if necessary. Use a piping bag to decorate swirls onto cooled cupcakes. Top with toasted coconut chips and easter eggs.


TIP - Chocolate Cupcakes: Add 2 tbs of cocoa at step 2. - Chocolate Icing: Melt 90g of dark chocolate and 30g unsalted butter in a bowl sitting over a pot of gently simmering water. Stir until melted, then add 1 cup icing sugar and 2 tbs of hot water. Mix well.

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