Easter cupcakes

Easter cupcakes

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Easter Cup Cakes.jpg


Delicious, simple and perfect for children to have a go at (making as well as eating!). Sophie Wright's cupcakes are a tasty treat for Easter. Decorate the the cakes with butter icing and to top it off, pop a few mini-eggs on top to make it really seasonal.

Preparation time:  20 minutes

Cooking time:  20 minutes

Serves: 16 cupcakes



300g plain flour
100g dessicated coconut
1 tsp baking powder
1 tsp vanilla extract
pinch of salt
3 RSPCA Assured labelled eggs
300g caster sugar
220ml vegetable oil
75ml coconut milk

for the topping:
180g good quality chocolate roughly broken up or chopped
250ml double cream


Line a muffin tin with cupcake cases and preheat the oven to 180°C.

First make the topping for the cupcakes by pouring the double cream into a saucepan and bringing it to just below boiling point.  

Remove from the heat and add the chopped chocolate.  Stir until all the chocolate has melted into the cream.  

Leave the mixture to cool slightly before placing in the fridge.  If you are planning to use a piping bag, put the mixture into the bag and then put the bag in the fridge.

Now make the cupcakes by combining the flour, desiccated coconut, baking powder and salt.


In a separate bowl, whisk together the eggs and the sugar before adding in the oil, vanilla and coconut milk.  Slowly pour the wet ingredients into the dry and stir well so no lumps are in the mix.

Spoon the mixture into the cupcake cases and place in the oven for 15-20 minutes.  Don't overfill the cases.  Once cooked, remove from the oven and leave to cool completely.

Once the muffins have cooled they can be topped with the chocolate mixture that should now be set and easy to work with.  

The topping can either be piped on to the cupcakes or spread on with a knife. Decorate the cupcakes with mini eggs for a more Easter feel.

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