If you're sick of Easter Eggs and fancy some cupcakes to go along with your Clare's Squares Easter Treat Box, here's a step by step guide to making simple but delightful cupcake decorations.
First of all you need to make your cupcakes. I used this chocolate cupcake recipe to make 12 cakes and decorate four of each design.
1. Chick Fondant Cupcake Topper
To make this little bird, all you'll need is:
- roll out fondant icing in yellow, black and white (you can just buy white fondant and use a tiny but of food colouring and kneed it in to colour it yrolling pin
- a circle cutter or small glass, approximately the same diametre as your cupcake
- a heart cutter, slightly smaller that your circle cutter
- a tiny heart cutter (or you can use a knife to cut a triangle instead)
Roll out youryellow icing first and cut out two circles. With one of the circles, place your circle cutter over the top so it overlaps with half the circle and cut this shape out. Do the same with the remaining half so you have two leaf shapes.
With your white icing make two small balls for eyes. Roll out the rest and cut out a big heart.
Use the black to make a little heart of traingle for your bird's beak and some small dots for eyes.
Layer the shapes together as show below (yellow circle - white heart - yellow leaves - black heart/triangle upside down - white eye circles - black eye circles). Use a little water or edible glue if you have any to stick them together.
Once your cupcake is cool add a swirl of buttercream then top with your fondant chick.
2. Easter Bunny Tail
For this little bunny rabbit cake, you'll need:
- White fondant icing
- Pink fondant icing
- Rolling pin
- Two different sized heart cutters
- Maltesers (optional)
- Green buttercream icing (50g butter, 100g icing sugar)
- Grass icing nozzle or star nozzle
To make the bunny, roll out your white fondant and wrap it around a malteser. If you don't have maltesers just roll up a ball of white icing. Roll up a smaller baller for the tail.
For the feet, cut out two shapes in the white fondant using the larger heart. Roll out the pink fondant and cut out two shapes with the smaller heart. Use a little water or edible glue to stick the pink heart on top of the white.
Place your grass nozzle in a piping back and fill with the green buttercream. When your cupcake is cooled down, pipe short squirts with your piping bag to produce grass shapes. Place your bunny and feet on top.
3. Chocolate Birds Nest with Mini Eggs
Our final Easter cupcake topper is a take on the classic cornflake bun.
To make the nests, grease a shallow cupcake tin and line with strips of baking paper (this will make it easier to lift out).
Melt 100g of chocolate with 20g of butter then mix in 50g of cornflakes.
Place your mixture in the tin. Use a teaspoon to make an indent in your nest. Before the chocolate sets place two or three mini eggs in each nest.
When your cupcakes have cooled and your chocolate has set, swirl some buttercream onto your cupcake. Pull up the baking paper to lift your nests out the tray. Remove the paper and place your chocolate nests on top of the buttercream.