So its the Easter holidays and this means finding loads of things to do with Tapanga to keep her mind occupied, over the last couple of days we have been on a baking frenzy and I think these Mini Egg and Marshmallow Rainbow Cupcakes have to be my favourites!!
These were so easy to make and came out far better than I thought they were going to, if you want to make them then here’s the recipe… Obviously you don’t have to make them with mini eggs for the Easter feel you don’t have to you can pop anything on top!
For the cakes you will need…
100g of softened butter
100g of caster sugar
100g of self raising flour
Teaspoon of vanilla essence
Variety of food colours
Mix all the ingredients except for the food colouring until smooth and creamy and then seperate into different bowls to coincide with how many colours you are using, add a different colour to each of the bowls and mix until no traces of the original cake mix colour is visible
Place cupcake cases in a cupcake tin and place a small teaspoon of each of the colours (one on top of the other) in each case then pop in a pre heated oven (180c) for 15 minutes.
Once cooled you can then add toppings of your choice, butter icing, plain icing, chocolate or like I did marshmallows and mini eggs.
For my toppings you will need…
1 pack of mini marshmallows
1 pack of mini eggs
Place quarter of the mini marshmallows in a microwavable bowl and heat in the microwave for around 20 seconds until soft and cream like, then spread on top of each of the cakes (be careful it will be hot).
You can then add the remaining mini marshmallows and a couple of mini eggs on top, I think these would also work well with mini iced jelly sweets or something like them.
Let me know if you make these or if you have made them before.