Easter Surprise Cupcakes Recipes

PEEPS® CHICK SURPRISE-INSIDE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Using melon baller, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candies.
• Spoon frosting into medium bowl; stir in enough food color until desired green color. Frost cupcakes with frosting; sprinkle with colored sugar. Top with yellow PEEPS® chick. Store loosely covered.

EASTER SURPRISE CUPCAKES

Steps:

• Heat oven to 350° and insert 24 paper baking cups into muffin tins.
• Mix together, butter, sugar, eggs and vanilla in large mixing bowl until blended.
• Beat on high speed for 5 minutes.
• On low speed, beat in flour, baking powder and salt alternately with milk until well blended.
• Fill muffin liners 1/3 full and place a chocolate egg in the center of each.
• Top with remaining batter to 2/3 full.
• Bake for 18 to 20 minutes or until done.
• Cool and frost as desired.

CHOCOLATE EASTER CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Tip the brown sugar, flour, cocoa, baking powder and a pinch of salt into a large bowl. Whisk the eggs, oil and milk in a jug. Slowly pour the wet ingredients into the dry, whisking until smooth. Line a 12-hole cupcake tin with paper cases. Divide the mixture between them, then bake for 20 mins until risen. Leave to cool in the tin.
• Meanwhile, make the icing. Beat the icing sugar and butter with an electric whisk until pale and fluffy. Whisk in some of the milk to loosen to a pipeable consistency, if needed.
• For the chick decoration, colour a small piece of fondant orange using a drop of food colouring gel and another small piece black. Colour a few tablespoons of the icing yellow and spoon into a piping bag fitted with a large round nozzle. Pipe a yellow blob in the centre of the cupcake and a smaller one on top. Roll the black fondant into two small balls and place them as eyes. Roll a little cone of orange fondant for the beak. For each foot, roll three small, longer pieces and pinch them together at one end. Push the feet in beneath the body, hiding the pinch.
• For the bunny, beat the cocoa and 1 tbsp milk into a few tablespoons of the icing. Spread over the cupcake. Spoon a few tablespoons of the plain icing into a piping bag fitted with a large round nozzle and pipe a small blob on top. Stick a mini marshmallow on top of that for a tail. For the feet, shape two small pieces of white fondant into ovals and press down to flatten. Colour a small piece of fondant pink and form two balls and six smaller ones. Press the balls into the flattened ovals in a paw pattern. Place the feet on either side of the rabbit's bottom.
• To make the sheep, colour a piece of fondant black and shape a small piece into an oval. Use a skewer to press nostrils into the bottom end. Pinch two smaller pieces into ears and stick these on using a little water. Roll two small balls of white fondant and two smaller black balls to make eyes. Cover the cake with a layer of plain icing and fix the face in the middle. Surround with mini marshmallows for the woolly coat.

SURPRISE EASTER CUPCAKES

Steps:

• Preheat oven according to cake mix package.
• Line cupcake pans with cupcake liners.
• Place 1 vanilla wafer in bottom of each.
• Prepare cake mix according to box.
• Fill cups halfway with batter.
• Place chocolate egg in center of each cup.
• Top with remaining batter.
• Bake 18 to 22 minutes or until golden.
• Cool, completely.
• Tint frosting with food coloring as desired.
• Frost cupcakes and decorate with sugar or sprinkles.