Easter egg basket cupcakes
These Easter egg basket cupcakes are so sweet. They make the perfect edible gift for your loved ones.
Serves
12
Prep
30m
Note: + cooling & 6 hours setting time
Cooking
25m
Ingredients
- 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
Buttercream
- 125g butter, softened
- 3 cups (480g) icing sugar mixture
- 1 tbs milk
- 1 tsp vanilla essence
- Red and blue liquid food colouring
Method
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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.
