It’s almost Easter, so time for us to make some Easter cup cakes with hidden mini egg treats inside! We used the Betty Crocker pack for this baking adventure, while simultaneously watching ‘Big Cook, Little Cook’ at the same time!!
James put the dry mix, water, vegetable oil, and egg all together in the mixing bowl, and used the electric whisk to mix it all into a creamy cake batter that started to get everywhere! James didn’t mind helping to scoop up any ‘splashes’ and eat them though!
He then helped spoon the mixture into the cup cake cases, making sure that we had enough for all 6 cases and that they were roughly even, and then directed Dad to put them in the oven, because as James remembers from ‘Big Cook, Little Cook’, the oven is ‘Hot! Hot! Hot!’
Easter Egg Hunt Cup Cakes from Betty Crocker
You will need:
- Betty Crocker Easter Egg Hunt Cupcake Mix
- 50ml Water
- 30ml Vegetable oil
- 1 Large Eggs
- 6 Cupcake Cases.
Method:
Preheat oven to Fan 160, Conventional 180, Gas 4.
Add all of the ingredients to a bowl and mix until a smooth batter is formed.
Spoon mixture evenly into your cases.
Bake for 18-22 minutes until golden brown.
Cool, decorate, and eat! (Or, if you can’t wait to eat them, skip the decorating!!)
We had great sticky fun making this recipe, and once our cup cakes had cooled down enough to eat, which took ages, we ate one even before decorating any of them! Mum will enjoy these too! Well done James, another baking win!
All text and images © Mark and James Arnold / The Additional Needs Bakefather, except the recipe instructions and image of the cupcake kit box, © Betty Crocker.
The Additional Needs Bakefather 