Easter cupcakes recipe

4 Method Steps

Step 1

Preheat oven to 180C. Line 12 holes of a 1/3-cup (80ml) muffin pan with paper cases. Make cupcakes using the cupcake mix, butter, eggs and milk following packet directions (reserve icing sachet for another use). Cool completely.

Step 2

To make the buttercream, use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, in batches, beating well after each addition. Add the milk and vanilla and beat until combined.

Step 3

Place the coconut in a small bowl. Reserve 1 tablespoon buttercream. Spread the remaining buttercream over each cupcake. Dip the top of each cupcake in the coconut to lightly coat. Cut the white marshmallows in half. Arrange 2 marshmallow halves, cut-side down, on half the cupcakes to make feet. Use a little of the reserved buttercream to attach pink heart sprinkles to feet to make paw pads. Spread 6 marshmallow halves with reserved buttercream and dip in coconut to make a tail. Arrange on the cupcakes above the feet.

Step 4

Cut pink mini marshmallows in half. Place on the cut sides of the remaining white marshmallows to make ears. Place on the remaining cupcakes. Decorate with the red sugar coated chocolates for noses and heart sprinkles for teeth. Decorate with the writing icing for eyes and whiskers.