3 adorable cupcake hacks for Easter
When it comes to baking, we love a clever hack that zaps prep time in half. Since the kids are on school holidays, enlist their help in creating these easy yet impressive Easter-themed cupcakes – best of all, they won’t take very long at all. Each can be made with ready-made cupcakes and a handful of on-hand ingredients, such as ice-cream, chocolate eggs and marshmallows.
Rainbow ice-cream cupcakes
Take neapolitan ice-cream out of the freezer and place on a bench to soften slightly. Carefully slice the bottoms off your pre-made cupcakes (about 1.5cm). Press the cake bottoms into the bases of a muffin tray. Spoon the softened ice-cream over the cake bases and flatten the tops using a spatula or the back of a spoon. Place the cupcakes in the freezer for 15-20 minutes to set. Remove from freezer and lift the cupcakes out of their tins, using a knife around the edges to loosen. Decorate with icing, speckled eggs and sprinkles. Serve immediately.
Pictured: Woolworths Pascall Marshmallows Vanilla Raspberry $4, Woolworths Blue Ribbon Neopolitan Ice Cream $4.90, Woolworths M&M’s Speckled Egg Bag $4, Woolworths Betty Crocker Strawberry Frosting $4, Woolworths Homebrand Icing Sugar Mixture $2.60
Bunny ear cupcakes
Cut pink marshmallows in half using kitchen scissors. Set aside. Spoon pink icing into a piping bag. Pipe a small mound of pink icing onto each pre-made cupcake. Arrange the marshmallow halves atop the icing in the shape of bunny ears. Place a single pink M&M or Easter egg on the icing where the nose should be. Serve.
Egg hunt cupcakes
Spoon green icing into a piping bag. Pipe swirls onto your pre-made cupcakes so it resembles grass. Arrange three speckled eggs atop the green icing to serve.