Easter Cupcakes!




  • Rainbow bit cupcake mix
  • Buttercream Icing Ingredients (down below)
  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners’ sugar (approximately 1 lb.)
  • 2 tablespoons milk


  1. Make cupcakes according to instructions on back of cupcake mix box
  2. Let cool
  3. Make the buttercream icing (instructions down below)

buttercream recipe

  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
  3. Gradually add milk; beat at medium speed until light and fluffy.
    1. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
    2. For pure white icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Colour Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
  4. Decorate your cupcakes! (If you want, divide the batter into how many bowls you want and put food colouring in them. Here I chose to divide it into three bowls so I could use three different colours: pink, green and blue.)
  5. Top it off with Mini Eggs!

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  1. April 21, 2014 / 12:18 pm

    Lovely looking cupcakes! 🙂

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