These Echidna Cupcakes will brighten up the table with their cuteness!
Serve these on Australia day and the kids will go NUTS for these cute little echidna cupcake treats.
They can even help you make them and they’ll love decorating them.
Echidna Cupcakes
Course: DessertCuisine: AustralianDifficulty: Medium
Servings
12
servingsPrep time
28
minutesCooking time
35
minutesCalories
437
kcalTotal time
1
hour3
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 cups Self raising flour
2 Eggs
0.75 cup Milk
1 cup Caster sugar
2 tbsp Butter-(room temperature)
1 tsp Vanilla extract
Chocolate Icing
2 tbsp Cocoa
1.5 cups Icing Sugar
2 tsp Butter-softened
Decoration
1 cup Green Coconut for grass – ( 1 cup coconut 3 teaspoons green food colouring, place both into a plastic zip bag, close and shake until mixed)
1 packet Chocolate Bullets
1 handful Brown M&Ms
Directions
- Cupcakes
- Preheat the oven to 180 degrees.
- Line a 12 hole muffin tin with muffin cases and set aside.
- Cream the butter and caster sugar together until light and fluffy. Add the vanilla essence and then the eggs one at a time and beat.
- Sift in the flour and add the milk and fold until just combined (don’t overbeat).
- Spoon the mixture evenly into the 12 patty cases.
- Bake for 30 minutes or until golden. Allow to cool on a wire rack.
- Chocolate Icing
- Sift icing sugar and cocoa, add butter and mix using electric beaters until light and fluffy.
- Decorations
- Chocolate bullets
- Brown M&Ms
- Green Coconut for grass ( 1 cup coconut 3 teaspoons green food colouring, place both into a plastic zip bag, close and shake until mixed)
- Arrange bullets at the back of your iced cupcake in three rows.
- Place eyes on at the front. Put nose on below eyes, using a bullet at the front edge of the cupcake.
- Sprinkle coconut ‘grass’ on plate and place Echidna Cupcakes on top.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…