Egg Hunt Cupcakes
Prep Time :
40 Minutes
Total Time : 1 Hour
35 Minutes
Servings : 24 cupcakes
Kids will love helping to make and decorate these Egg Hunt Cupcakes with only a few containing a golden chocolate egg inside! Who’s lucky enough to pick one with the hidden treat?
Ingredients
- 1 box Betty Crocker™ Super Moist Vanilla Cake Mix
- 2 eggs
- 80ml vegetable oil
- 230ml water
For the filling and decoration
- 4 mini chocolate eggs, sprayed with edible gold spray or lustre
- 500g Betty Crocker™ Vanilla Frosting
- Pink, yellow, blue and green food coloring gel or paste
- 72 micro sugar-coated chocolate eggs (approximately 80g)
Preparation
- Preheat the oven to 180°C/350°F. Line 2 x 12 cavity muffin pans with 24 paper cupcake cases.
- Make up the cake mix as directed on the box with the eggs, oil and water. Divide the mixture evenly between the cupcake cases (roughly half full).
- Bake for 18-20 minutes or until risen and just firm to the touch. Leave in the pans for 5 minutes, then transfer the cupcakes to a cooling rack and leave to cool completely (about 30 minutes).
- Using a teaspoon or the tip of a knife, scoop out the center of 4 of the cupcakes, reserving each scooped out piece. Place a gold chocolate egg inside each hollow. Slice some of the cake off the bottom of the reserved pieces, then place on top of the filling, pressing down gently to give a level surface to each cupcake.
- Divide the frosting evenly between 4 bowls (125g in each bowl), and using the food coloring pastes or gels, color each bowl of frosting pale pink, yellow, blue or green.
- Spoon 1 color of frosting into a disposable piping bag fitted with a medium fluted nozzle or tip. Pipe swirls on top of 6 cupcakes. Repeat with the 3 remaining colored frostings, removing the nozzle from the bag each time, washing it and placing in a new disposable bag. Decorate each cupcake with three micro sugar-coated eggs.
Betty's Tips
- For a quicker way to decorate the cupcakes, simply swirl a dollop of the pastel-colored frostings onto each cupcake using a small palette knife.
- Store the decorated cupcakes in an airtight container in a cool place for 3-4 days.
- Instead of the micro eggs, you can just top each frosted cupcake with one single mini chocolate egg, if preferred.
