Egg-cellent Easter Cupcakes

Good afternoon lovelies! This afternoon we have been indulging in a little baking therapy. Easter is well on its way and we thought we’d show you a very cute afternoon idea sure to be a crowd pleaser for both little and big kids.

These vanilla cupcakes are simpler than they look and you can get creative with your colours and Easter decorations. We picked up these mini-chick toppers at our local Lincraft store (already half price and Easter is still a couple of weeks away). Coloured fairy floss from the supermarket creates the perfect ‘nest’ while chocolate covered peanuts are our delicious ‘eggs’.  We also couldn’t resist the felt bunny figurine (you can pick one up at Target). We’ve named him Bugs.

Check out the super simple recipe below these pics.

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Hummingbird Bakery Vanilla Cupcakes

For the cakes:

120g plain flour
140g caster sugar
1 ½ tsp baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
1 egg
¼tsp vanilla extract

For the vanilla icing:

250g icing sugar, sifted
60g unsalted butter, at room temperature
40ml whole milk
a couple of drops of vanilla extract

For the decorations:

Mini-chicks (from Lincraft, Woolworths or The Reject Shop)
Coloured fairy floss
Chocolate covered peanuts


Preheat the oven to 170°C. Line a 12-hole cupcake tin with cupcake cases.

Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

When the cupcakes are cold, spoon the vanilla frosting on top and decorate with with your Easter goodies.

 For the vanilla icing:

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.

Continue beating until the icing is light and fluffy, at least 5 minutes. The longer the icing is beaten, the fluffier and lighter it becomes.

Happy baking lovelies. x.