Hello, lovelies! Tomorrow is Easter! Do you know what that means? Family time; warm weather; and best of all, food! For my family's Easter get together, I've made cupcakes for dessert, but I made them a bit more festive. Also, if you gave up sweets or desserts for Lent, this will definitely be a treat for you!
Here we go!
Ingredients
Cake:
1 package of yellow cake mix
1 cup of water
1/3 cup of butter, softened
3 large eggs
Topping:
1 container of milk chocolate frosting
5 cups of shredded wheat, crushed
1/2 cup chocolate, melted
1 bag mini chocolate easter eggs
Utensils:
2 cupcake tins
24 cupcake cases
2 mixing bowls
2 wooden spoons
2 cooling racks
1 microwaveable bowl
Directions
Preheat your oven to 350°F.
Mix the yellow cake mix, water, butter and eggs together in mixing bowl for 2-3 minutes until smooth.
Place cupcake cases in cupcake tins.
Pour the cake mixture evenly into cupcake cases about 2/3 full.
Bake in center or higher rack for 14-19 minutes or until a fork inserted into the center of
the cupcakes comes out clean, then cool on cooling racks.
Ice cupcakes with milk chocolate frosting just enough to cover the tops, don't worry about putting loads on each cupcake.
Prepare chocolate by breaking up, if necessary, and putting it in a microwaveable bowl. Melt the chocolate for 2 minutes on 50% power (watch carefully to check it doesn't burn and stir occasionally). Add the crushed shredded wheat to the melted chocolate and leave to cool, ensuring the shredded wheat is nicely coated in chocolate. Press handfuls of mixture gently around the top of each cupcake.
Decorate with mini chocolate eggs on the top of the cupcakes. I used two for each one but feel free to add more or don't use any at all. You can also use little fluffy chicks or Peeps if you'd like.
There you go! Your delicious Easter treat is ready to go! I hope you try these out for Easter or any other occasion this spring! I hope you all have a happy Easter!
xx Amanda
Mix the yellow cake mix, water, butter and eggs together in mixing bowl for 2-3 minutes until smooth.
Place cupcake cases in cupcake tins.
Pour the cake mixture evenly into cupcake cases about 2/3 full.
Bake in center or higher rack for 14-19 minutes or until a fork inserted into the center of
the cupcakes comes out clean, then cool on cooling racks.
Ice cupcakes with milk chocolate frosting just enough to cover the tops, don't worry about putting loads on each cupcake.
Prepare chocolate by breaking up, if necessary, and putting it in a microwaveable bowl. Melt the chocolate for 2 minutes on 50% power (watch carefully to check it doesn't burn and stir occasionally). Add the crushed shredded wheat to the melted chocolate and leave to cool, ensuring the shredded wheat is nicely coated in chocolate. Press handfuls of mixture gently around the top of each cupcake.
Decorate with mini chocolate eggs on the top of the cupcakes. I used two for each one but feel free to add more or don't use any at all. You can also use little fluffy chicks or Peeps if you'd like.
There you go! Your delicious Easter treat is ready to go! I hope you try these out for Easter or any other occasion this spring! I hope you all have a happy Easter!
Twitter & Instagram: @amanda_wymore
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