These cute Easter cupcakes are fun to make and eat, with buttercream grass and topped off with chocolate mini eggs.
These cupcakes are amazingly fluffy, moist, and vanillay. to make the grass icing you will need a special piping tip. Instead you can just swirl on some buttercream using a regular piping tip.
Easter Mini Egg Cupcakes
2015-03-25 05:24:31
Serves 12
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Prep Time
5 min
Cook Time
20 min
Nutrition Facts
Serving Size
101g
Servings
12
Amount Per Serving
Calories 384
Calories from Fat 145
% Daily Value *
Total Fat 16g
25%
Saturated Fat 10g
50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 72mg
24%
Sodium 21mg
1%
Total Carbohydrates 56g
19%
Dietary Fiber 1g
2%
Sugars 38g
Protein 4g
Vitamin A
11%
Vitamin C
0%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 110g unsalted butter (at room temperature)
- 225g caster sugar
- 2 large eggs
- 150g self-raising flour, sifted
- 125g plain flour, sifted
- 120ml semi-skimmed milk (at room temperature)
- 1 teaspoon of good quality vanilla extract
- 115g unsalted butter, at room temperature
- 2 tbsp milk
- 1 tsp pure vanilla extract
- 225g icing sugar
Instructions
- Preheat the oven to 180°C and line a 12-hole cupcake tray with cupcake cases. In a freestanding mixer with a paddle attachment cream the butter and sugar until the mixture is pale and smooth, this should take about 3-5 minutes.
- Combine the two flours in a separate bowl.
- Put the milk, eggs and vanilla extract in a jug and gently whisk.
- Add one third of the combined flour to the butter creamed mixture and beat well, then pour in one third of the milk mixture and beat again.
- Repeat these steps until all the flour and milk have been added.
- Carefully spoon the mixture into the cupcake cases, filling them about two thirds full to allow the mixture to rise when cooking.
- Bake in the oven for about 20 minuets. Remove from the over and allow the cupcakes to cool in the tin for 10 minutes before you move to a wire rack to cool completely.
- While the cupcakes are cooling you can make your buttercream. Put the butter, half the milk and the vanilla extract in a large mixing bowl and beat until smooth and blended.
- Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency. If it is too stiff, beat in a little extra milk. Now add a few drops of green food colouring.
- Once your cupcakes are completely cool you can start to pipe your grass. Using a grass piping tip (which can be found on amazon) gently pipe out grass onto the top of the cupcakes using a sweeping motion. Top with three mini easter eggs.
Forever Baking . . . http://www.foreverbaking.co.uk/
1 Comment
These cupcakes look so cute. I need to get me a grass piping tip as they really looks so good. Gorgeous cupcakes thank you for sharing. Sammie