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Easter cupcakes recipe
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Delicious vanilla cupcakes topped with coconut and mini marshmallows for a fun twist.
Ingredients:
  • 450g pkt vanilla cupcake mix
  • 60g butter, softened
  • 160ml milk
  • 80g desiccated coconut
  • 15 white marshmallows
  • Pink and white heart-shaped sprinkles, to decorate
  • 6 pink mini marshmallows
  • 6 red sugar coated chocolates
  • Black writing icing, to decorate
  • 480g icing sugar mixture
  • 20.60 gm milk
  • 4.40 gm vanilla essence
Instructions:
  • Preheat your oven to 180C. Line a 1/3-cup (80ml) muffin pan with 12 paper cases. Prepare cupcakes with the mix, butter, eggs, and milk as directed on the package (save icing for later). Allow to cool completely.
  • Using an electric mixer, beat the butter in a bowl until very pale. Gradually add the icing sugar in batches, beating well after each addition. Mix in the milk and vanilla until well combined.
  • Take the coconut and place it in a small bowl. Set aside 1 tablespoon of buttercream. Spread the rest of the buttercream over each cupcake. Dip the top of each cupcake in the coconut for a light coating. Cut the white marshmallows in half. Place 2 marshmallow halves, cut-side down, on half of the cupcakes to create feet. Attach pink heart sprinkles to the feet using a little of the reserved buttercream. Coat 6 marshmallow halves with the reserved buttercream, then dip them in coconut to form a tail. Arrange the tails on the cupcakes above the feet.
  • Cut pink mini marshmallows in half and use them to create cute little ears by sticking them to the sides of the white marshmallows. Place these adorable marshmallow creations on top of the cupcakes. Add red sugar coated chocolates for noses, heart sprinkles for teeth, and use writing icing to make eyes and whiskers for a fun and festive touch.

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