Easter is a great time to be around family and friends, I mean you have a whole 4 days to do so; with that in mind, I made some delicious Easter cupcakes for you all to try out. Go on, your hangovers will love you for it!
I am not a fan of baking, its not that I don’t like the process of making it, I just find it impossible to get it right. Hand me the packaged mixes, and I still don’t get it right. I think its because I rush and don’t read the instructions properly, so now, I sit in a quiet place, with no distractions (its that real) and go over the instructions about 3 times. Trust me, its helping me combat my wrongs.
I went over to my friend, Erin’s house, who is excellent at baking and gave this whole malarky another go. If I can do this, so can you.
The quantity is a lot, we made enough to feed a small village but you can just half the quantity to make a smaller batch.
Ingredients to serve 1000:
- 16 oz of sieved self raising flour
- 16 oz of caster sugar
- 16 oz stork butter
- 8 eggs
- a teaspoon of baking soda
- a teaspoon of vanilla extract
- a smidgen of milk if the mixture is stiff
- cupcake cases
Buttercream mixture (Step 7):
- 8 oz of butter
- 8 oz of icing sugar
- a drop of milk
- Dr Oetker zingy lemon cupcake centres
- Dr Oetker sugar butterflies
- Tesco’s yellow crunch
- Galaxy’s golden eggs
Step 1: Preheat oven at gas mark 5. Measure all ingredients using scales, this is where I always go wrong, don’t be a fool, use the damn scales! It truly is the key to success.
Step 2: To begin the cupcake mixture, we started off with mixing the stork butter and the caster sugar together in a cake mixer. You don’t have to use a cake mixer but it definitely helps, if you’re not using a mixer, soften the butter with a wooden spoon before mixing.
Step 3: Add half of the eggs and keep mixing, slowing adding the other half. Mix until the eggs are completely blended in.
Step 4: Slowly add the sieved self raising flour along with the baking soda and you guessed it, mix! Add the teaspoon on vanilla extract – feel free to add more, its all about preferences, do your thing!
If your mixture looks a bit stiff, add a tiny bit of milk to loosen it up.
Step 5: The mixture is now ready, lay out the cupcake cases into a cupcake tray. Add a heaped tablespoon to each case. Take your time, this is also where accidents happen, isn’t that right, Erin?
Step 6: Put the cupcakes in the oven for around 20-25 minutes. Use a toothpick to check if the cake in cooked all the way through by poking it in the middle. If it comes out clean, those little babies are good to go. Keep doing this until the mixture is finished.
Step 6: Using the Dr Oetker zingy lemon cupcake centres, use the nozzle to pierce the centre of the cupcake and squirt the filling into the cupcake. Do this whilst the cakes are still warm, then leave to cool.
Step 7: Whilst the cupcakes are cooling, prepare the buttercream. Soften the butter with a wooden spoon and stir consistently until the butter goes a white creamy colour. Slowly add the icing sugar, otherwise it could end up everywhere. Add a small drop of milk to give the buttercream some movement.
Step 8: Place the now cooled cupcakes onto a chopping board or an area suitable for the decorating. Add the buttercream mixture into a piping bag, use a small tip as you’re only decorating tiny cupcakes. Twist the end closed so you can begin to squeeze the buttercream on to the cupcakes into dots, swirls anything will do, you’ll still feel fancy as fuck!
Step 9: Once all the buttercream is added, decorate with the golden eggs, yellow crunch and butterflies. Your little mouthfuls of heaven are now ready to eat.
What are you waiting for? Let them eat cake!