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Easter cupcakes

Serves 12
Prep time: 15 mins
Cooking time: 18 mins

Have some fun this Easter and make these super cute cupcakes. They’re so colourful and the kids will love helping you to decorate them. Arrange them on a cake stand and have them as the yummy centrepiece for an afternoon tea with family and friends.

  • Baking
  • Easter
  • Cupcakes
Easter cupcakes

Ingredients

Method

  • 100g Pams Butter, softened
  • ½ teaspoon vanilla essence
  • ½ cup Pams Caster Sugar
  • 2 eggs
  • 1 cup Pams Self Raising flour
  • 3 tablespoons milk

Icing 

  • 125g Pam Butter, softened
  • 1½ cups Pams Icing Sugar, sifted
  • 2 tablespoons milk
  • 1 cup toasted shredded coconut
  • Mini eggs for decorating
  1. Preheat the oven to 180°C. Line 12 muffin tins with paper cases.
  2. Place the butter, vanilla essence and caster sugar in a bowl and beat until creamy and pale. Add the eggs and beat well. Stir in the flour alternately with the milk. Spoon the mixture into the paper cases.
  3. Bake in the preheated oven for 15-18 minutes, or until the cupcakes are golden brown. Remove from the oven and cool on a rack.
  4. To make the icing, beat the butter in a small bowl until it is light and fluffy. Add the icing sugar and milk and continue beating until the mixture is very creamy and light.
  5. Pipe or spread a ring of the icing around the edge of the cooled cupcakes. Top each cupcake with toasted coconut to form a nest. Place mini eggs into the centre of each nest.