odlums easter cupcakes`


300g/10oz Odlums Self Raising Flour

225g/8oz Butter (room temperature)

225g/8oz Caster Sugar

2 Eggs (room temperature)

1 teaspoon Odlums Baking Powder

Few drops Goodall’s Vanilla Essence

4-5 tablespoons Milk

 Butter Cream Icing

125g/4oz Butter (room temperature)

225g/8oz Icing sugar (sieved)

Few Drops Goodall’s Vanilla Essence

Few Drops Goodall’s Colouring (as desired)

Mini Eggs to decorate

 Chocolate Nest

125g/4oz Melted Chocolate

Shredded Wheat

Mini Eggs



  1. Preheat oven to 180°C/350°F/Gas 4. Line bun tin with baking cases.
  2. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs and the vanilla essence. If mixture starts to curdle, add a little of the flour.
  3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15 – 20 minutes until firm to the touch.
  4. Remove from the oven and leave on a wire tray to cool.
  5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
  6. If desired, divide the icing into separate bowls for each colour you want to use, gradually add the colouring, mixing well until required colour is achieved.
  7. Pipe or ‘swirl’ icing onto each cupcake. Top with mini eggs to decorate!