Jessica’s Egg-Cellent Easter Cupcakes

Rustling up a sweet treat for the Easter Bank Holiday, Jessica shares her yummy cupcake recipe... read more

With Easter less than a week away, the bank holiday is the perfect excuse to try our hands at baking, so we were thrilled when one of our favourite foodie bloggers What Jessica Baked Next wanted to try out our Easter baking range in time for the holidays. Giving the chocolate eggs a rest, we loved the idea of rustling up an alternative sweet treat to delight your guests. Armed with our cute bunny ear toppers, cake stand, and mini eggs, Jessica gets our taste buds tingling with her yummy recipe…

DSC07279 Im so happy to be working with Laura Ashley again. It’s such a beautiful and luxurious British company and I’m a frequent buyer of their products. These cute cupcake cases and bunny ear toppers are so perfect for any Easter celebration.

I decided to keep the recipe simple and share a classic sponge cupcake. They’re light, super buttery and this recipe never lets me down ‑ I’ve been making these sponge cakes since I was tiny with my mum so it’s a recipe that’s very close to my heart. I’ve topped each cupcake with a swirl of the most divine white chocolate buttercream. These cupcakes are always a massive hit with anyone who tries one ‑ they always go down a storm with my taste testers! I will definitely be making these again and again over Easter.


*Vanilla Sponge Cupcakes ‑ Makes 10-12 Cupcakes*

For the sponge you will need…

– 150g of unsalted butter, softened

– 150g of sugar: You can use light brown or granulated/caster

– 1 tsp of vanilla extract or 1/2 tsp of vanilla bean paste

– 3 large free‑range eggs, at room temperature

– 150g of self‑raising flour, sifted

– 2‑4 tbsp of water or milk, enough to loosen the cake batter

For the white chocolate buttercream you will need…

– 150g of unsalted butter, must be really softened

– 250‑300g of icing sugar, sifted

– 1 tsp of vanilla extract or 1/2 tsp of vanilla bean paste

– 150g of white chocolate / melted and cooled slightly /

– 2‑3 tbsp of milk or double cream

For the decoration you will need…

– Bunny easter cupcake cases and ear toppers, to bake and decorate with

– White chocolate chips or curls

– Mini chocolate easter eggs



1.To make the cupcakes: Preheat your oven to 180 degrees C Fan / 200 degrees C / 400 F / Gas mark 6. Line your cupcake tin with the paper liners and set aside.

2. In a stand mixer or in a large mixing bowl with a wooden spoon cream the butter, sugar and vanilla together until light and fluffy. This will take about 5 minutes ( and a lot of elbow grease!). Then beat in the eggs one by one. Add the flour and fold in gently to combine fully. Loosen the batter with water or milk and then evenly distribute into the cupcake cases. Bake for 18‑20 minutes or until a cake tester comes out clean of any uncooked batter. Allow to cool in the tin for 10 minutes, then remove and leave to cool on a wire rack.

3. For the white chocolate buttercream: In stand mixer, fitted with the paddle attachment. Cream the butter, icing sugar together ‑ starting on low speed until it’s just combined. Then gradually turn the speed up and cream for a further 5‑7 minutes until light and extremely creamy. Add the melted and now cooled white chocolate along with the milk or cream and beat until smooth for another few seconds.

4. To decorate: Fit a piping bag with your favourite nozzle ‑ I used my favourite Wilton large star tip. Fill the piping bag with your buttercream. Pipe swirls onto the top of each cupcake, then finish decorating with easter chocolate or sprinkles you like!


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Fancy trying your hand at a quick bake? Browse our range of foodie goodies in time for Easter, now with up to 50%* off!  


Cupcake Cases and Toppers | Cake Stand | Measuring Spoons | Mini Easter Eggs | Marshmallows | Bake Your Own Shortbread Biscuits (& all available in store)

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