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Egg-cellent Easter Cupcakes

These Easter treats are fun to make and even better to eat!

This recipe makes 12 cupcakes
Preparation Time: 10-12 mins
Cooking Time: 20 mins


For the Cake

  • 125g self raising flour
  • 125g caster sugar
  • 125g butter
  • 2 eggs
  • 2 tbsp milk

For the Icing and Decoration

  • 500g icing sugar
  • 25g cocoa
  • 200g butter
  • 2 tbsp milk
  • 36 mini eggs
  • extra chocolate shavings (optional)

Step 1

Preheat your oven to 180°C/360°F. Cream the butter and sugar together until smooth.

Step 2

Sift the flour into the butter and sugar mixture and slowly add the eggs and milk until combined.

Step 3

Divide the mixture into 12 cupcake cases and bake for 10-12 minutes at 180°C/360°F.

Step 4

Remove cupcakes and allow to cool. While the cupcakes are cooling, prepare your icing. Mix the icing sugar, cocoa powder, butter and milk until you have a thick, smooth consistency.

Step 5

Once the cupcakes have cooled, place the icing mixture in a piping bag with a nozzle on the end and swirl around the top of the cupcake until covered.

Step 6

Add the mini eggs and, if you're feeling indulgent, extra chocolate shavings!