Crown of mini Easter cupcakes

Preparation20 minutes
Quantity24 mini-cupcakes
Cooking15 minutes


  • 1 1/2 jars of vanilla whipped icing (Betty Crocker type) of 340 g
  • A few drops of pink, blue, yellow, orange and green food colorings
  • 6 to 12 Freddo caramel bunnies
  • 30 ml (2 tbsp) decorative Easter mini candies
For mini-cupcakes:
  • 250 ml (1 cup) all-purpose flour
  • 45 ml (3 tbsp) cocoa
  • 5 ml (1 tsp) baking powder
  • 5 ml (1 tsp) baking soda
  • 250 ml (1 cup) brown sugar
  • 80 ml (1/3 cup) 2% milk
  • 60 ml (1/4 cup)
  • vegetable oil
  • 30 ml (2 tbsp)
  • buttermilk
  • 10 ml (2 tsp) vanilla extract
  • 2 eggs
  • 125 ml (1/2 cup) chopped Freddo dark chocolate chips


  1. Preheat oven to 180°C (350°F).
  2. In a bowl, combine the flour with the cocoa, baking powder and baking soda.
  3. In another bowl, whisk brown sugar with milk, oil, buttermilk, vanilla and eggs.
  4. Gradually incorporate dry ingredients to wet ingredients and stir with a wooden spoon until a homogenous paste is obtained. Add the chocolate chips and stir again.
  5. Butter the 24 cells of a mini-muffin pan, then divide the dough.
  6. Bake for 12 to 15 minutes, until a toothpick inserted into the center of a mini-cupcake comes out clean. Remove from oven and let cool.
  7. Divide the vanilla icing into five bowls. Add a color of dye to each bowl and stir.
  8. Fill five pastry bags with a pile of your choice of different icing colours, or fill five airtight bags with different icing colours, then cut off one of the corners to form homemade pastry bags. Glaze the mini cupcakes.
  9. Arrange the mini cupcakes in a crown. Garnish with Freddo caramel bunnies and decorative candy.

une usine sans noix, sans arachides

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