Easter Cupcakes with a VonShef Stand Mixer

I have been Easter cupcakes baking with my new Vonshef Stand Mixer.


Easter Cupcakes Baking

After being pretty scared of baking for a number of years I have recently begun to start to have a go with more gusto and with greater ambition. I blame Bake Off and Sugar Rush for this! My daughter has ideas for very fancy concoctions too.

I did not, however, have a mixer and I wasa sure my recipes would be improved with a mixer. So, when I was asked to review one of VonShef range of Stand Mixers, I was absolutely delighted

Billed as being ideal for new bakers and seasoned professionals, the VonShef Stand Mixer makes baking simple. Designed to be low on noise and high on power the impressive 1000W motor – makes light work of mixing, whisking and kneading. It ius exactly what I needed.

The stand is available in  Off White, Black & Red. It was honestly so easy and intuitive to set up I barely had to glance at the instructions. It comes with a dough hook, a flat beater, and a balloon whisk and it also has a very handy splash guard. It was all I needed and a joy to use.

Easter cupcakes

I decided to bake some simple Easter cupcakes. Creaming the butter and sugar was just so easy with the stand mixer and my cake definitely rose better than they usually do and they tasted light and fluffy.


Ingredients for Easter cupcakes baking

  • 100g soft butter
  • 100g caster sugar
  • 2 free range eggs
  • 1 tsp vanilla extract
  • 100g SR flour

For the icing

  • 300g icing sugar
  • 2 tbsp water
  • Yellow food gel (squirt of)

Method for easter Cupcakes

  1. Preheat the oven to 180C/350F/Gas 4

  2. Put 6 large paper cases into your muffin tin
  3. Cream the butter and sugar together in mixing bowl then add eggs and vanilla extra and continue to whisk on slow.

  4. Add in the flour a little at a time and continue to mix on low

  5. Once all creamy smooth turn off the mixer and spoon cake mix into paper cases.
  6. Bake in the oven for 10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.

  7. Leave to cool then transfer to a wire rack after 15 mins.
  8. For the icing, sift the icing sugar into a large mixing bowl and stir in enough warm water to create a smooth mixture. Stir in the food colouring.

  9. Smooth icing over cold cakes and add decorations. I went for yellow icing an Easter flower sprinkles but you really can use anything.



Have a look here to buy a VonShef stand mixer


it worked perfectly and was so very easy to use and to clean.


You might also like my recipe for very berry toast

and how about these Easter nests – Yum!


Leave a Reply

Your email address will not be published. Required fields are marked *