Happy Easter ( Creature ) Cupcakes. By now you will know as a family we love a great cupcake. Baking with my daughters they are both easy and fun to make. The rich chocolate sponge is a great base to be creative on and this bake we really went to town. My youngest daughter spends hours modelling with playdough so that was put to excellent use. We use marzipan as it has a long tradition with Easter baking but you could easily use shop bought fondant icing or modelling chocolate.
Why do we eat Marzipan at Easter?
Marzipan is made from almonds and was thought to have originally come from the Middle East. Marzipan is often associated with Christmas and is very popular in Germany. You will find marzipan both decorating and cooked inside a traditional Simnel Cake which is a lighter version of the traditional Christmas fruit cake. Simnel cake was first associated with Mothering Sunday but went on to become a classic Easter bake. The top is decorated with eleven marzipan balls said to represent the Apostles. You can purchase excellent marzipan from large supermarkets and specialist baking supply shops.
Some more great Cupcake Recipes
Completely Batty Chocolate Cupcakes Completely Batty Chocolate Cupcakes – Halloween Baking. This week we all went to Jersey Zoo to look at their spooky Bone Museum. Of course, it being Halloween we also spent some time hanging out with the bats. Geddit? That got me thinking!
The secret of this recipe to use Nesquik milkshake powder which gives a real milkshake flavour to both the cake and the topping and I added another childhood favourite some white chocolate buttons to give it my own little twist.
How to make your Easter Creatures.
You will need to buy some edible food colouring. I like to use a gel as it makes what you are working with less tacky and is more concentrated. You will need buy some red and green. If you start with yellow marzipan you will quickly be able to make orange and brown colours. Just add a tiny amount of red to make orange for your chicks beaks. Then add both red and green to make brown for your sheep and rabbits. If the mixture starts to get sticky dust your hands with a little icing sugar. Then all you nee to do is play and make some great Easter creatures.
Happy Easter ( Creature ) Cupcakes
- Cupcake cases or liners
- Cupcake or deep Muffin Tins
- Piping Bags
- Star piping nozzle
For the Cupcakes
- 210 ml Full fat Jersey Milk
- 210 gr Plain Flour
- 220 gr Caster Sugar
- 120 gr good quality Cocoa Powder
- 80 gr Milk Chocolate Drops
- 70 g soft Unsalted Jersey Butter
- 2 large free-range Eggs
- 1 scant tablespoon of Baking Powder
- A good pinch of Salt
For the Icing
- 250 gr Icing Sugar
- 80 gr soft Unsalted Butter
- 1 teaspoons quality Vanilla extract
- 25 ml Full Fat Milk
- Green icing colouring
For the Decorations
- 1 packet Marzipan
- Mini egg and marshmallows
For the Cupcakes
- Preheat the oven to Gas Mark 3 / 170°C / 330 °F and line the baking trays with large paper cases.
- Using an electric mixer or food processor mix the butter, flour, sugar, cocoa powder, baking powder, and salt together until they form a sandy, crumb-like texture.
- In a bowl, whisk the milk and eggs together. With the mixer on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined and the batter is smooth and thick.
- Once all the lumps are gone gradually pour in the remaining liquid and mix until thoroughly combined. Stir in the milk chocolate buttons.
- Evenly divide the cake batter between the prepared cases and bake in the oven for twenty to twenty-five minutes.
- Remove from the oven and leave to cool slightly before removing them from the tin and placing on a wire rack to cool.
- Sift the icing sugar into a large bowl and add the butter, beat together with a wooden spoon or electric mixer. Heat the milk until scalding in a microwave and in a jug, mix in the vanilla and stir until it is all combined and allow to cool.
- Gradually pour the cold milk and vanilla into the icing while mixing on a slow speed, then turn the mixer up to a high speed and beat the icing until light and fluffy.
- Colour the icing green.
- Carefully transfer the green icing into a piping bag with a star shaped nozzle and pipe swirls onto the cupcakes.
- Decorate the cupcakes.