Ingredients
Frosting
Method
Easter egg basket cupcakes
1.Preheat oven to 220°C. Place 12 stiff-sided cupcake holders on tray.
2.Sieve flour, sugar and salt together into a large mixing bowl. Place milk, cream,egg and vanilla extract into a separate mixing bowl, then whisk to combine.
3.Create a well in the centre of flour mixture. Add liquid mixture and melted butter, then whisk to combine.Spoon cupcake batter into holders and bake for 15 minutes or until a skewer inserted in centre comes out clean.
4.Remove from oven and let stand for 10 minutes before transferring to a wire rack to cool.
Frosting
5.Whip butter, icing sugar and vanilla extract in a medium bowl with electric beaters for 5 minutes until pale and fluffy.
6.Ice the cupcakes, then top each with four chocolate eggs – two wrapped and two unwrapped.
7.Halve liquorice straps lengthways, then place on the side of cupcake holder from one side to the other to create a handle.
Collect moss and twigs from the garden to scatter on the table for an added element of whimsy.
Note
