Easter is just around the corner, and what better way to celebrate than with some easy Easter cupcakes? But, what if you don’t have a piping nozzle?
No problem! In this blog post, we’ll show you how to create delicious Easter themed cupcakes without a nozzle. We’ll provide a list of ingredients and tools needed, step-by-step instructions for making the cupcakes and decorating them, and ideas for Easter-themed decorations.
Do I really not need a piping nozzle?
No you don’t! A no nozzle Easter cupcake is simply a cupcake that has been decorated using alternative methods instead of a piping nozzle.
Instead of using a piping bag and nozzle to create decorative swirls or shapes on the cupcakes. We’ll use just a piping bag and some other ingredients to create these Easter cupcakes.
Decorating cupcakes without a nozzle is not only a great solution for those who don’t have a piping nozzle or don’t want to spend money on one, but it’s also a fun and creative way to decorate your cupcakes.
It can be a great activity to do with kids, too! Kids love to get creative and decorate things, and decorating cupcakes is a fun and easy way to let them do just that. Plus, it’s a great way to spend quality time together and make some delicious treats at the same time.Jump to Recipe
What type of Easter cupcakes can I make without a nozzle?
In this post, we are focusing on making Easter Bunny cupcakes without a piping nozzle. However, there are many different types of Easter cupcakes you can make without a nozzle, and the possibilities are endless.
One fun and easy option is to use Easter-themed chocolates or candies to decorate your cupcakes. For example, you could use chocolate Easter eggs, mini marshmallow chicks, or jelly beans to create colorful and festive designs on top of your cupcakes. You could also use coconut flakes to create a “nest” on top of your cupcakes, and then fill the nest with mini chocolate eggs.
If you’re feeling extra creative, you could also use different types of frosting to decorate your cupcakes. For example, you could use cream cheese frosting and add a few drops of food coloring to make pastel colors, then use a butter knife or spoon to create swirls or designs on top of the cupcakes. Or, you could use a chocolate ganache or glaze to cover the cupcakes and then add sprinkles or other decorations on top.
The possibilities are endless when it comes to decorating cupcakes without a nozzle, so feel free to get creative and experiment with different ideas! But for now, let’s focus on making these adorable Easter Bunny cupcakes without a nozzle.
I want to get some piping nozzles, which are the best ones to begin with?
If you’re interested in getting piping nozzles to create more intricate designs on your cupcakes, there are a few basic ones that are great for beginners. One of the most commonly used nozzles is a plain round nozzle, which is great for creating simple swirls or dots on your cupcakes. This type of nozzle is perfect for beginners because it’s easy to use and versatile.
I really like the 1m star nozzle for beginners and is one of my favourites to use. This nozzle is larger than a plain round nozzle and creates beautiful, large swirls on your cupcakes. It can also be used to create other designs, such as rosettes,swirls and stars. This nozzle is great for creating cupcakes that look like they came from a bakery.
While these nozzles are great for creating intricate designs on your cupcakes, it’s important to note that they aren’t necessary for making the no nozzle Easter cupcakes that we’re focusing on in this blog post. In fact, these cupcakes are specifically designed to be decorated without a piping nozzle, so you can still achieve a beautiful and festive look without one. However, if you’re interested in experimenting with piping nozzles, any of the nozzles mentioned above would work great!Jump to Recipe
How can I create a perfect buttercream swirl?
So, for the perfect buttercream swirl, you don’t need fancy equipment or piping bags or nozzles. What you really need is the perfect buttercream. For my top ten tips using buttercream see this post. There is a simple buttercream recipe on that post but my ultimate, super smooth, no fail recipe can be bought here.
To create the perfect buttercream swirl, start at the outside of the cupcake and hold the piping bag vertical. Start piping a ring around the outside of the cupcake and then slowly work up until you get to the top and then pull away.
What do I need to make no nozzle Easter cupcakes?
- Cupcake tray
- Cupcake cases
- Piping bag or a freezer bag
- Hand mixer
- Ice cream scoop (to get evenly baked cupcakes) – not essential
- Buttery/ Margarine
- Caster Sugar
- Plain flour
- Baking Powder
- Large Egg
- Whole Milk
- Vanilla Extract
- Icing Sugar
- Unsalted butter
Additional recipe hints and tips to help you make the perfect no nozzle Easter cupcakes
- To ensure that your cupcakes bake evenly, it’s important to use an ice cream scoop or a spoon to measure out the same amount of batter into each cupcake case. This will help ensure that your cupcakes are all the same size and will bake at the same rate.
- Be sure to take your butter out of the fridge for at least an hour before using it for the cupcake batter. This will allow the butter to come to room temperature and become soft enough to work with when creating the initial breadcrumbs
- When making the buttercream frosting, it’s important to use butter that is the correct softness. If the butter is too cold, it will be difficult to mix and will result in lumpy frosting. On the other hand, if the butter is too soft, the frosting will be runny and difficult to pipe onto the cupcakes. To achieve the perfect softness, let your butter sit at room temperature for about 30 minutes before making the frosting.
- If you want to add a different flavour to your cupcakes, try incorporating some lemon zest instead of vanilla extract into the cupcake batter or frosting. This will give your cupcakes a subtle, delicious flavour that is sure to impress.
How many cupcakes will this recipe make?
This recipe is designed to make a small batch of cupcakes, perfect for a small gathering or for those who don’t want to have too many leftovers.
With one egg, this recipe will give about 6 or 7 cupcakes. However, if you need more cupcakes, you can easily double the recipe to make 14 or 15 cupcakes. See my full blog post with hints and tips on making a 2 egg recipe here.
If you choose to double the recipe, be sure to adjust your ingredient measurements accordingly. You will need to use 2 eggs, double the amount of flour, sugar, and butter, and adjust the other ingredients accordingly.
Whether you make a small batch or a larger one, these no nozzle Easter cupcakes are sure to be a hit with everyone who tries them!
How much buttercream do I need?
I always gauge around 40-50g of buttercream, so for 6 cupcakes I would say around 300g of prepared buttercream.
How to Create the No Nozzle Easter Cupcake
- Once your cupcakes have cooled and you have made your buttercream, prepare the bunny ears. Take a large marshmallow and cut off the ears by cutting diagonally at the top. Dip the cut edge into pink edible glitter to create a cute, sparkly effect. Repeat this process until you have six pairs of ears.
- If you are using a piping nozzle, cut a small piece off the bottom of the piping bag and insert the nozzle. Then, put your piping bag into a glass and fill it with your buttercream. Snip a straight piece from the bottom.
- Starting at the outside of your cupcake with even pressure, pipe around the outer edge of your cupcake. Once you have made a full circle, go over the top of the already piped border but come closer in and continue up and around until you can reach a peak. Pull away the piping bag.
- Place the marshmallow ears into the buttercream, repeat for the other cupcakes.
- Voila! You now have a simple and adorable no nozzle Easter cupcake.
Remember, you don’t have to use marshmallows to create the bunny ears. For other Easter cupcake ideas, add Easter chocolates, mini eggs, or sweets to decorate your cupcakes.
I hope you enjoyed this recipe and as always, happy baking!
Vanilla Cupcake Recipe (1 Egg)
- 40 g buttery/margarine
- 120 g plain flour
- 140 g caster sugar
- 1/2 tbsp baking powder
- 1/2 tsp vanilla extract
- 1 large egg
- 110 ml whole milk
- Preheat your oven 180 for fan oven/ 200 non fan/ Gas Mark 6
- Place 6/7 cupcake cases into the muffin tin. (this is a rough estimate)
- Pop the butter, sugar,flour and baking powder into your mixing bowl. Mix these on a medium speed until the mix resembles breadcrumbs.
- I like to pop the vanilla extract,eggs and milk into a jug and give them a mix before adding to the flour/ sugar/butter mix.
- Once you have mixed the eggs and milk together, gradually add this to the mix. Mix again on a medium speed until you reach a smooth consistency.
- Once you have achieved a smooth consistency you can pop the mix into the cupcake cases. I fill the cases 2/3rds full. Ice cream scoops are great but do vary in size, the one i use gives just the right amount.
- This should give you around 6/7 cupcakes.
- Once you have filled the cupcake cases , then time to bake! I bake these for 20 mins and I find this is the perfect time but it could depend on your oven.