Customised Easter Cupcakes

March 21 2013
Makes: 12
Prep time: 40 mins
Cooking time: 25 mins
These vanilla cupcakes, topped with candy-coloured vanilla frosting and sprinkles, are what the Hummingbird Bakery is best known for. When you make these at home, don’t overcook them – they should be light golden and spring back when touched. This way you will ensure an airy, moist sponge with a subtle vanilla taste.


For the cake:

120g plain flour
140g caster sugar
1 ½ tsp baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
1 egg
¼tsp vanilla extract
1 quantity vanilla frosting
hundreds and thousands or other edible sprinkles, to decorate
a 12-hole cupcake tray, lined with paper cases

For traditional vanilla frosting:
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml whole milk
a couple of drops of vanilla extract

For Easter themed topping:
Whip cream with a tablespoon of caster sugar and use a piping bag to get star affect. Use Persian fairy floss to make a delicate nest and little candied eggs top off this Easter extravagance (note : these candied eggs are actually M&M’s, shhhh)