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Easter Egg Cake Pops

By Maxine Lewis, Founder of Inspiring Kids World

A delicious alternative Easter treat that is fun to make and even better to eat!


75g margarine

75g caster sugar

75g self-raising flour

1 egg

1½ tbsps. milk

½ tsp Vanilla essence

Tub of vanilla frosting

100g bar milk chocolate

100g bar white chocolate


  • Whisk the margarine and sugar together until creamy
  • Add in the eggs and whisk
  • Fold in the flour
  • Add the milk and mix together
  • Pour into 6 cupcake cases and bake for 20 minutes at gas mark 4
  • When cool, crumble the cupcakes together.
  • Add enough frosting to the crumbs to make it mouldable
  • Mould into egg shapes and chill in the fridge for ½ hour
  • Coat with melted chocolate
  • Leave to set in the fridge
  • Drizzle on melted chocolate and add sprinkles to decorate
  • Enjoy!