Easter egg basket cupcakes recipe

Step 1

Line a baking tray with baking paper. Divide the modelling paste into 12 portions. Roll out 1 portion on a clean work surface dusted with icing sugar to a 3mm-thick, 30cm-long rope. Fold in half and gently twist to make a rope shape. Place on the lined tray and curl into a handle shape about 6-7cm wide. Repeat with remaining portions. Set aside for 6 hours to set.

Step 2

Meanwhile, preheat oven to 180C. Line 12 holes of a 1/3-cup (80ml) muffin pan with paper cases. Make cupcakes using cupcake mix, butter, eggs and milk following packet directions (reserve icing sachet for another use). Cool completely.

Step 3

To make the buttercream, use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, in batches, beating well after each addition. Add the milk and vanilla and beat until combined. Add a few drops of red and blue liquid food colouring to tint the buttercream purple.

Step 4

Place the buttercream in a piping bag fitted with a 1cm fluted nozzle. Pipe buttercream around the edge of each cupcake to make a nest. Arrange jelly beans and chocolate eggs in the centre of the cupcakes. Attach an icing handle and a ribbon bow to each cupcake to complete the baskets.