Cook Time: 15-20 minutes
What you need
- 250g Odlums Plain Flour
- 125g butter, melted
- 150ml milk
- 1 large egg
- 1 tsp vanilla extract
- 125g caster sugar
- 12g cocoa
- 5 tsp Odlums Baking Powder
For the buttercream
- 400g icing sugar
- 200g unsalted butter, softened
- 1Â tsp vanilla extract
- A few drops red food colouring
To decorate
- Ribbon bow
- Odlums Mini Mallows Pink and White
- Mini eggs
- Sprinkles
- White chocolate chips
Recipe Steps
- Preheat the oven to 180°C/ 160°C Fan/Gas Mark 4. Line a 12 hole muffin tin with cupcake cases.
- In a large bowl, add all of the cupcake ingredients. Beat the mixture until smooth and just combined.
- Divide the mixture evenly between the cupcake cases.
- Bake for 15-20 minutes or until a skewer is inserted and comes out clean. Set aside to cool fully.
- For the buttercream, in a large mixing bowl, beat together the butter, icing sugar and vanilla until smooth.
- Divide the buttercream between two bowls. To one bowl, add a few drops of red food colouring and mix until the buttercream is a pale pink colour. Keep the other remaining buttercream plain white.
- Spoon the white buttercream into a piping bag fitted with a star nozzle, and the pink buttercream into a second piping bag fitted with a star nozzle.
- On a large plate, arrange the cooled cupcakes in a circle around the outer edge of the plate.
- Pipe rosettes onto the cupcakes, alternating between the pink and white buttercream and allowing the buttercream to touch and connect, so the finished cupcakes resemble a continuous wreath.
- To decorate, place a ribbon bow at the top of the wreath. To the remaining cupcakes, decorate with mini marshmallows, mini eggs, sprinkles and white chocolate chips. Serve and enjoy!
