Easter cupcakes

Delicious, simple and perfect for children to have a go at (making as well as eating) - these classic cupcakes make for a tasty Easter treat and a whole lot of fun. Simply decorate with butter icing and top with a nest of pretty, pastel mini-eggs... Perfect for your next cake bake fundraising event.

Method

Step 1:

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

Step 2:

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

Step 3:

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

Step 4:

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

Step 5:

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

Step 6:

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

Step 7:

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

Step 8:

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

Step 9:

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

Start planning your fundraising event

With recipes like these, you're sure to raise money at your next cake bake - with our fundraising pack you'll have everything to need to ensure it goes without a hitch.

Request your fundraising pack today

The original recipe for Easter Cupcakes provided by RSPCA Assured.