Moderate, 60 mins, Serves 12

So cute and tasty how could you resist these!

  • 100g Softened Butter
  • 185g Caster Sugar
  • 2 Tsp Queen Vanilla Bean Paste
  • 2 Eggs
  • 200g Self Raising Flour
  • 125ml Milk
  • VANILLA FROSTING
  • 100g Butter Softened
  • 450g Icing Sugar for dusting
  • 1 Tspn Queen Vanilla Bean Paste
  • 30-60ml Wilton Food Gel pastel colour
  • 1 Pack Store bought Mini Easter Eggs
  1. 1 Using an electric mixer, cream butter and sugar until light and fluffy
  2. Add the Queen Vanilla Bean Paste and mix well
  3. Add eggs one at a time and beat lightly
  4. Add sifted flour and milk in two batches
  5. Mix in a mixer or use hand beaters, until just combined. I find the more air I beat into the mixture it almost resembles a fluffy mousse. (Makes the most moist light cupcakes
  6. Spoon into cupcake cases and bake for 15-20 minutes at 180C
  7. FROSTING
  8. Using an electric mixer, beat butter until very light in colour
  9. Add the Queen Vanilla Bean Paste;Step 10 Add sifted icing mixture gradually, beat after each addition. Add the milk and beat to combine;Step 11 Take a tooth pick and dip into food colouring you only need a little bit, wipe through icing and beat until combined. Alternatively leave as vanilla;Step 12 Pop some store bought easter eggs on top

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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