I adore the colour "robins egg blue" - so these are my ultimate Easter cupcake. if you're looking to recreate these cupcakes - here at Kiwicakes, we have a fantastic selection of straight sided cupcake papers in stock see here. Recipe is reprinted with permission from our friends at
1 ½ cups Chelsea caster sugar
2 tsp vanilla extract
2½ cups self-raising flour
1¼ cups milk
1 1/2 cups Chelsea Rich Chocolate Icing Sugar
1 knob of butter, softened (approx. 10g)
2 Tbsp hot water (approx.)
Dark chocolate curls or flakes, mini Easter eggs to decorate or make coloured fondant eggs.
Beat butter in an electric mixer until smooth, add sugar and beat until light and fluffy. Add eggs and mix well. Add the vanilla, flour and milk. Beat until smooth.
Place individual paper baking cups in a cupcake tin, spoon in mixture until they are about 2/3 full - you should get 24 cupcakes (don't overfill as they will 'peak'). Bake in the oven at 190°C for 20 minutes or until golden. While cupcakes are cooling on a wire rack, prepare icing.
Rich Chocolate Icing sugar into a bowl, add butter and hot
water, mix until smooth. Icing should spread easily; if too thick add a little
more hot water to allow it to spread easily. To decorate: Spread
chocolate icing thickly on to cooled cupcakes. Arrange chocolate pieces
around the outer edges, pushing gently into the icing. Finish by placing mii
eggs in the centres. Chelsea
Tip: Use a vegetable peeler to shave chocolate curls from a block of dark chocolate or crumble a 'Flake' bar.