Egg Hunt Cupcakes

Prep Time: 40 Minutes
Total Time: 1 Hour 40 Minutes
Servings: 24 cupcakes

Kids will love helping to make and decorate these Easter Egg Hunt Cupcakes with only a few containing a golden chocolate egg inside! Who’s lucky enough to pick one with the hidden treat?


All You Need Is ...

  • Small check mark in a circle icon 1 box Betty Crocker™ Super Moist™ Vanilla Cake Mix
  • Small check mark in a circle icon 3 extra large eggs
  • Small check mark in a circle icon 80g butter, melted or 1/3 cup (80ml) vegetable oil
  • Small check mark in a circle icon 2/3 cup (150ml) milk or water
  • Small check mark in a circle icon For the filling and decoration
  • Small check mark in a circle icon 4 mini chocolate eggs, sprayed with edible gold spray or lustre
  • Small check mark in a circle icon 380g Betty Crocker™ Creamy Deluxe™ Vanilla Flavoured Frosting
  • Small check mark in a circle icon Pink, yellow, blue and green food colouring paste or gel
  • Small check mark in a circle icon 72 micro sugar-coated chocolate eggs (approximately 80g)

Betty's Easy Steps

  1. Preheat the oven to 180°C (160°C fan forced). Line 2 x 12 hole muffin pans with 24 paper cupcake cases.
  2. Make up the cake mix as directed on the box with the eggs, butter or oil and milk or water. Divide the mixture evenly between the cupcake cases.
  3. Bake for 18-22 minutes or until risen and just firm to the touch. Leave in the pans for 5 minutes, then transfer the cupcakes to a wire rack and leave to cool completely (about 30 minutes).
  4. Using a teaspoon or the tip of a knife, scoop out the centre of 4 of the cupcakes, reserving each scooped out piece. Place a gold chocolate egg inside each hollow. Slice some of the cake off the bottom of the reserved pieces, then place on top of the filling, pressing down gently to give a level surface to each cupcake.
  5. Mix the sachet of frosting from the cake mix box with the 380g of frosting. Divide the frosting evenly between 4 bowls (125g in each bowl) and using the food colouring pastes or gels, colour each bowl of frosting pale pink, yellow, blue or green.
  6. Spoon 1 colour of frosting into a disposable piping bag fitted with a medium fluted nozzle or tip. Pipe swirls on top of 6 cupcakes. Repeat with the 3 remaining coloured frostings, removing the nozzle from the bag each time, washing it and placing in a new disposable bag. Decorate each cupcake with 3 micro sugar-coated eggs.

Betty's Tips

  • For a quicker way to decorate the cupcakes, simply swirl a dollop of the pastel coloured frostings onto each cupcake using a small palette knife. Instead of the micro eggs, you can just top each frosted cupcake with a single mini chocolate egg, if preferred.