The BBC Good Food logo
Cupcake wreath with chocolate eggs and bunnies on platter

Pull-apart mini cupcake Easter wreath

A star rating of 5 out of 5.1 ratingRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling and setting
  • Easy
  • Makes 24

This stunning Easter wreath is made up of tasty mini cupcakes and chocolate bites. Top with chocolate mini eggs, bunnies and other seasonal treats

  • Vegetarian
Nutrition: per serving (without toppings)


  • 3 large eggs
  • 85g golden caster sugar
  • 45g butter , melted
  • 2 tsp vanilla extract

  • 100g plain flour
  • ½ tsp baking powder

For the icing and decoration

  • 150g butter , softened
  • 300g icing sugar
  • 1 tsp vanilla extract
  • 1 tsp malt powder
  • 1 tsp caramel sauce
  • 1 tsp cocoa powder , sieved
  • 8 chocolate bunnies
  • 8 chocolate eggs
  • 16 chocolate mini eggs


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Line 24 holes of a mini cupcake or muffin tin with cases.

  • STEP 2

    Beat the eggs and sugar in a bowl with an electric hand whisk until really pale and foamy, about 5 mins. The beaters should leave a trail on the surface of the mix when removed.

  • STEP 3

    Stir in the melted butter and vanilla gently, then sieve in the flour and baking powder. Fold the flour into the mixture with a spatula, trying not to lose any air from the batter.

  • STEP 4

    Use two teaspoons to divide the mixture between the cases. Transfer to the oven and cook for 10 mins until the cakes are well risen and spring back when pressed. Lift out of the tin and leave to cool on a wire rack.

  • STEP 5

    To make the icing, beat the butter, icing sugar and vanilla together with an electric whisk until pale and fluffy. Divide the icing between three bowls.

  • STEP 6

    Mix the malt powder into one bowl of icing, add the caramel to another bowl, and the cocoa powder to the last. Stir each well until uniform in colour, making an ombre effect from light to dark between the three icings. Spoon the icing into three piping bags; put the malt icing into a bag with a petal or flower nozzle, and the other two in piping bags with star nozzles.

  • STEP 7

    On a large platter or plate, arrange the cupcakes so they sit in a wreath shape, touching slightly. Pipe the malt icing over eight of the cakes. Top each with a chocolate bunny.

  • STEP 8

    Make little nests over the remaining cakes with the two icings, eight of each flavour. Put a chocolate egg into the caramel iced cakes, and two chocolate mini eggs into each chocolate iced nest cakes. Leave to set for 10-20 mins before serving.

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating

Sponsored content