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Easter Cupcakes

Easter Cupcakes

These cupcakes are a great treat for Easter Sunday or for other special occasions. They're also simple to make and great fun to decorate, so get the whole family involved.

  • 12Serves
  • 45Mins

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1. Heat the oven to 180°C, 160°C fan, Gas 4. Line a cup cake tin with 12 paper cupcake cases.

2. Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the   mixture curdles.

3. Stir in the flour, baking powder, lemon zest and vanilla extract until smooth.

4. Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch.

5. Leave in the tins for 5 minutes, then place on a wire rack to cool. 

6. For the topping, melt the milk chocolate in a bowl over a pot of hot water. Add a small amount of the melted chocolate to the top of each cake. Sprinkle with the Flake and top with 2 or 3 chocolate mini eggs.


  1. 50g of butter at room temperature
  2. 150g of Gem caster sugar
  3. 3 large eggs beaten
  4. 150g of self raising flour
  5. 1/4 teaspoon of Gem baking powder
  6. 1 lemon zest
  7. Vanilla extract
  8. To decorate:
  9. Around 500g of milk chocolate
  10. 3 chocolate Flake bars broken up
  11. Chocolate mini eggs