An Easter recipe: cupcakes filled with chocolate and topped with buttercream. The surprising Easter egg in the cupcake turned out to be a hit in this simple recipe.
For this month's food blog swap, I got to cook from the blog of Jamilla and Marlies: Knutselenindekeuken. A blog with recipes for a snack, casserole and bread. And choco recipes (always look closely). I chose an Easter recipe: filled Easter cupcakes. Instead of icing, I made a delicious buttercream. The surprising Easter egg in the cupcake turned out to be a hit with this simple recipe.
Recipe Easter cupcakes filled with chocolate
Easter cupcakes filled with chocolate
An Easter recipe: cupcakes filled with chocolate and topped with buttercream. The surprising Easter egg in the cupcake turned out to be a hit in this simple recipe.
Equipment
convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
Ingredients
cupcakes
- 250 grams flour
- 1 teaspoon baking powder
- pinch salt
- 250 grams butter unsalted room temperature
- 250 grams sugar
- 1 teaspoon vanilla extract
- 4 eggs size L
- 3 tablespoons milk
- 12 Chocolate eggs
Butter cream
- 250 grams confectioners sugar
- 250 grams butter unsalted , room temperature
- 2 tablespoons water hot
- 1 teaspoon vanilla extract
Garnish
- easter eggs
Instructions
cupcakes
- Preheat the oven to 180 degrees Celsius.
- Place a paper tin in each recess of the cupcake baking tin.
- In a bowl, mix the flour, baking powder and salt.
- In a second bowl, mix the butter and sugar with a mixer in 2 minutes until creamy.
- Add the eggs one at a time while continuing to mix.
- Pour in the vanilla extract.
- Spoon half of the flour mixture into the batter and mix on low speed until just blended.
- Pour in the milk, mix and then the rest of the flour mixture.
- Fill the molds halfway with the batter.
- Press an egg in the center of each cupcake tin.
- Cover with the rest of the batter.
- Bake the cupcakes in the oven for 20 minutes.
- Remove the cupcakes from the mold and allow to cool to room temperature.
butter cream
- In a bowl, mix the butter until fluffy.
- Spoon the powdered sugar spoon by spoon until you get a cream.
- Finally add the vanilla extract and water.
- Transfer to a piping bag and allow to set in the refrigerator for 15 minutes.
- Then spray the cream on the cooled cupcakes.
- Press an Easter egg into the butter cream to finish the cupcake.
Nutrition
Calories: 567kcalCarbohydrates: 59gProtein: 5gFat: 36gSaturated Fat: 22gCholesterol: 145mgSodium: 322mgPotassium: 91mgFiber: 1gSugar: 42gVitamin A: 1127IUCalcium: 42mgIron: 1mg
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