Easter egg basket cupcakes

These Easter egg basket cupcakes are so sweet. They make the perfect edible gift for your loved ones.



Note: + cooling & 6 hours setting time



  • 50g Coles White Modelling Paste
  • 450g pkt vanilla cupcake mix
  • 60g butter, softened
  • 2 Coles Australian Free Range Eggs
  • 2/3 cup (160ml) milk
  • Jelly beans, to decorate
  • Cadbury Mini Eggs, to decorate


  • 125g butter, softened
  • 3 cups (480g) icing sugar mixture
  • 1 tbs milk
  • 1 tsp vanilla essence
  • Red and blue liquid food colouring



Line a baking tray with baking paper. Divide the modelling paste into 12 portions. Roll out 1 portion on a clean work surface dusted with icing sugar to a 3mm-thick, 30cm-long rope. Fold in half and gently twist to make a rope shape. Place on the lined tray and curl into a handle shape about 6-7cm wide. Repeat with remaining portions. Set aside for 6 hours to set.


Meanwhile, preheat oven to 180°C. Line 12 holes of a 1/3-cup (80ml) muffin pan with paper cases. Make cupcakes using cupcake mix, butter, eggs and milk following packet directions (reserve icing sachet for another use). Cool completely.


To make the buttercream, use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, in batches, beating well after each addition. Add the milk and vanilla and beat until combined. Add a few drops of red and blue liquid food colouring to tint the buttercream purple.


Place the buttercream in a piping bag fitted with a 1cm fluted nozzle. Pipe buttercream around the edge of each cupcake to make a nest. Arrange jelly beans and chocolate eggs in the centre of the cupcakes. Attach an icing handle and a ribbon bow to each cupcake to complete the baskets.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.