Easter Vanilla Cupcakes

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11 Ingredients

Number of servings

2teaspoons Queen Natural Vanilla Paste
1/2teaspoons Queen Teal Food Colouring Gel
40grams Queen Choco Flakes
1/2 cup vegetable oil
2 free range eggs
1 cup milk
1 1/4 cups self-raising flour
3/4 cup caster sugar
100grams unsalted butter, softened
3 cups icing sugar mixture
83grams candy-coated mini easter eggs

Nutrition per serving

26% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Royal treatment:

Available in an easy squeeze tube, Queen Natural Vanilla Paste adds beautiful vanilla specks and flavour to your sweet treats. Add a final flourish with Queen Choco Flakes.

Method

Step 1 of 3

Preheat oven to 200°C/180°C fan-forced. Line a 12-hole, 1⁄3-cup capacity muffin pan with paper cases.

Step 2 of 3

Whisk oil, eggs, 3⁄4 cup milk and 1 tsp vanilla in a large jug. Combine flour and caster sugar in a large bowl and make a well in centre. Add oil mixture and fold until just combined. Divide mixture among paper cases. Bake for 20 minutes or until golden and cupcakes spring back when lightly pressed. Stand in pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 3 of 3

Meanwhile, using an electric mixer, beat butter, icing sugar, and remaining milk and vanilla for 5 minutes or until smooth. Tint icing with colouring. Spoon icing into a piping bag fitted with a 2cm star nozzle. Pipe icing onto cupcakes to form a nest. Sprinkle flakes around edges of ‘nests’. Top with mini eggs and serve.

Cadbury Double Choc Chip Bunny Cupcakes

Difficulty