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HERSHEY'S EGGIES Mini Marbled Easter Cakes Recipe


40 minutes
Skill Level
6 servings

Dress up your Easter table with these festive, mini Marbled Easter Cakes.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
20 minutes


  • 3/4 cup
    all-purpose flour, sifted (175 mL)
  • 1/2 tsp
    baking powder (2 mL)
  • pinch
  • 1/3 cup
    unsalted butter (at room temperature) (75 mL)
  • 1/2 cup
    granulated sugar (125 mL)
  • 1
    egg (at room temperature)
  • 1 tsp
    vanilla extract (5 mL)
  • 1/3 cup
    milk, at room temperature (75 mL)
  • 1 cup
    prepared vanilla frosting (250 mL)
  • Marble Icing:
  • 1/2 cup
    icing sugar (125 mL)
  • 1 tsp
    white corn syrup (5 mL)
  • 1-3 drops
    pink paste or gel food colouring
  • 1-3 drops
    yellow paste or gel food colouring
  • 1-3 drops
    green paste or gel food colouring
  • 1-3 drops
    blue paste or purple paste or gel food colouring


Equipment Needed 
oven Oven
muffin tin Muffin Tin
paper baking cups Paper Baking Cups
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
rubber scraper Rubber Scraper
wire rack Wire Rack
refrigerator Refrigerator

Preheat oven to 350°F (180°C). Line 6 muffin cups with paper liners; set aside.


Whisk together flour, baking powder and salt; set aside. In separate bowl, beat together butter and sugar, using electric mixer, until light and fluffy. Beat in egg; beat in vanilla.


With mixer on low speed, add flour mixture in 3 parts and milk in 2 parts, starting and ending with flour mixture. Scrape down bowl as needed between additions. Spoon batter into prepared muffin cups, about two-thirds full.


Alternatively, prepare cakes using vanilla cake mix.


Bake for 18 to 20 minutes or until tester comes out clean when inserted into centre. Let cool completely on rack.


Peel liners from each cupcake. Reserve 18 HERSHEY’S EGGIES Candies for garnish; chop remaining HERSHEY’S EGGIES Candy. Trim top and sides of cupcakes as needed. Slice each cupcake in half horizontally. Spread 1 tbsp (15 mL) frosting on bottom half of each cupcake. Top with chopped HERSHEY’S EGGIES Candy and cap with top halves of cupcakes. Spread remaining frosting over top and side of each cupcake. Refrigerate until chilled and frosting is firm.


Marble Icing: Stir together icing sugar, 2 tsps (10 mL) hot water and corn syrup until smooth; divide into 4 small bowls. Stir 1 to 3 drops pink food colouring into one bowl; repeat with yellow, green and blue food colouring in remaining bowls.


Drizzle icing over each cupcake. Garnish with reserved HERSHEY’S EGGIES Candy. Let stand at room temperature until set.


Leftover chopped candy makes a great treat for snacking!