Baking ‘FEVER’ishlyWhite chocolate Easter cupcakes

2018-03-28 06:02
pHOTO: food24

pHOTO: food24

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160 ml brown sugar

60 ml salted butter, soft

2 large eggs

150 g white chocolate, melted

375 ml self-raising flour

250 ml milk

5 ml vanilla essence


450 g plain cream cheese, at room temperature

125 ml salted butter, soft

500 ml icing sugar

5 ml vanilla essence

220 g white chocolate, melted

pink gel food colouring

turquoise gel food colouring

yellow gel food colouring


60 g pretzel sticks

120 g mini speckled white or pastel eggs

12 mini fondant flowers or bees


For the cupcakes, pre heat the oven to 180°C and line a muffin tin with 12 white cupcake papers.

Combine the brown sugar and butter and whisk with an electric mixer until pale and fluffy, three minutes. Whisk in the eggs. Add the melted chocolate and whisk until smooth. Whisk in the flour, milk and vanilla essence.

Spoon the mixture into the lined muffin tin and bake for 12 to 15 minutes, or until a cake tester comes out clean when inserted.

Cool the cupcakes in the tin for five minutes before transferring to a cooling rack.

For the icing, whisk the cream cheese and butter with an electric mixer until well-combined, one minute.

Add the icing sugar and whisk until combined. Add the vanilla and melted chocolate and whisk until smooth. Refrigerate for 10 minutes.

Divide the icing into thirds and colour each third with a different colour of gel food colouring so that you end up with some pastel yellow, pink and turquoise icing.

Add the icing to a piping bag fitted with a large round nozzle by gently spooning the different colours of icing on top of each other into the bag.

This will create a rainbow ripple effect. Pipe a generous helping of icing on top of each cupcake.

Break the pretzel sticks into bite-size pieces and arrange them on top of each cupcake to look like a bird’s nest.

Keep the centre open. Add a few speckled eggs to the centre of each cupcake and decorate with some fondant flowers or bees.

— Food24.


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