Egg Hunt Cupcakes
25 Minutes Prep
1 Hour
20 Minutes Total
6 Cupcakes Servings
Have some springtime baking fun with this Easter Egg Hunt Cupcake Kit. Kids will love helping to make and decorate these cupcakes, then seeing who’s the lucky one that picks the cupcake with the golden egg hidden inside!
Ingredient List
- 1 box Betty Crocker™ Easter Egg Hunt Cupcake Kit
- 1 medium egg
- 50ml water
- 30ml vegetable oil
Preparation
- Preheat the oven to 180°C (160°C for fan assisted oven)/Gas Mark 4. Line a 6- or 12-hole muffin tray with 6 paper cupcake cases.
- Make up the cupcake mix as directed on the box with the egg, water and oil. Divide the mixture evenly between the cupcake cases. Randomly place the golden egg in 1 cupcake. Alternatively, keep the golden egg on the side and add to 1 cooled cupcake (see Step 4).
- Bake for 18-22 minutes or until risen and just firm to the touch. Leave in the tray for 5 minutes, then transfer the cupcakes to a wire rack and leave to cool completely (about 30 minutes).
- If you didn’t choose to add the golden egg before baking, cut a small scoop out of 1 cupcake and push the egg inside, topping with the trimmed-to-fit piece of scooped out sponge and pressing down gently. Or, you can remove all the paper cases from the cupcakes, cut a small scoop of sponge from the base of one cupcake and insert the golden egg.
- Transfer the icing in the pouch to a disposable piping bag fitted with a medium fluted piping tip or nozzle. Pipe a small swirl of icing on the top of each cupcake, then put 3 colourful chocolate balls from the kit on top of each cupcake.
Tips
- Beat in a little green, pink, yellow or blue food colouring paste or gel to the icing if you prefer a pale pastel colour.
- Store the decorated cupcakes in an airtight container in a cool place for 3-4 days.
