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Easter Cupcakes

by Francesca Stone from An Eggcellent Easter

These adorable vanilla cupcakes are finished with bunny ears and plenty of delicious pastel-toned icing. They're the perfect treat to whip up with the kids over the Easter holidays.

From the book

Francesca Stone


My favourite kind of baking is a simple, easy and quick recipe that has a big visual impact, and tastes great as well, of course. No party is complete without a cupcake and they are always the first to go at our get-togethers. My children think these are the most incredible cakes on Earth and I definitely get mum points when I make them. Just don’t tell them how easy they are to make quite yet!

What makes these cupcakes so easy are the bunny ears. This very simple technique is perfect for anyone who isn’t confident or hasn’t had a lot of experience with piped icing. They steal the show and it takes just seconds to turn your cupcakes from a blob of icing into adorable little bunnies. If your icing is a little messy they do a great job of hiding any lumps and bumps, making your cupcakes look flawless as well as super fun. Adding sprinkles to the marshmallow ears is just the next level of cuteness. You can use sprinkles in different shapes and colours to give each bunny its own personality.

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175g butter
175g caster sugar
3 large eggs
175g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
For the topping:
150g butter
300g icing sugar
pink gel food colouring
12 large marshmallows

Essential kit

You will need: 12 cupcake cases, a 12-hole cupcake tray, a piping bag and large nozzle.


Preheat the oven to 190°C/170°C fan/375°F/gas 5.

Add the butter and sugar to a large mixing bowl or free-standing mixer, and whisk until light and creamy. Add the eggs and continue to whisk until combined.

Sift the flour into the bowl and add the baking powder and vanilla extract. Whisk on a low speed until combined.

Place 12 cupcake cases into a cupcake tray and divide the batter evenly among them. Bake in the oven for 15 minutes. Test that the cakes are cooked by pushing a sharp knife into a cake. If the knife comes out clean, your cakes are ready. If not, bake for a few more minutes before testing again. Leave to cool on a wire rack.

To make the icing, combine the butter and icing sugar in a bowl. Whisk on a low speed for around 4 minutes until light and fluffy. Add a drop of pink food colouring and mix well into the icing. Add a little more if needed until you have the desired colour.

Add the icing to a piping bag fitted with a large nozzle. Slowly pipe the icing onto the cupcakes in circles to create a swirled effect.

To make the ears, cut the marshmallows diagonally from flat side to flat side using a sharp knife. Dip the sticky cut section into the sprinkles and place two onto each cupcake to create the ears.

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From the book: An Eggcellent Easter

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