The most SURPRISING and delicious Easter cupcakes I've ever eaten. They're airy, soft, and got a delicious vanilla flavor. A chocolate egg is hidden in the center of each cupcake. The rich buttercream is easy to make. A delicious sweet Easter bake.
1.Chocolate eggs - Take the flavor you like: dark, milk, or white chocolate. Don't use chocolate eggs with soft filling.2. Alternatives - Flour and baking powder - You can substitute flour and baking powder with 2 cups (250 grams) self-rising flour.Buttercream - if you don't like buttercream, you can glaze the cupcakes. Or you don't add a topping at all.3. Check if the cupcake is done - check if the cake is done with a satay pricker. Stick that into the middle of the cupcake. When it comes out dry and clean the cupcakes are done. Otherwise bake for another two minutes.4. Oven - If you got a conventional oven then you've got to bake at 390 °F (200 °C).5. Storage -
Cupcakes without buttercream topping: Wrap the cupcakes in aluminum foil and store three days at room temperature.
Cupcakes without buttercream topping: you can freeze the cupcakes. First, wrap them in aluminum foil and then put everything in a sack or airtight container.
When the buttercream is piped on top of the cupcakes, you can't store them well. You can keep them for up to one day in a cool place (not the refrigerator).
6. Nutrition - The nutrition facts are per cupcake topped with buttercream.
Preheat the oven to 355 °F (180 °C).
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 for two 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 at low speed for fifteen seconds.
Pour in the milk, mix for ten seconds, and then the rest of the flour mixture. Mix until the flour mixture is just incorporated.
Fill the molds with two tablespoons of 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.
Check with a satay pricker if they're done. Let them stand for five minutes.
Remove the cupcakes from the mold and put them on a rack. Allow cooling to room temperature.
In a bowl, mix the butter for two minutes until fluffy.
Spoon the confectioner's 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 pipe the cream on the cooled cupcakes.
Press an Easter egg into the buttercream to finish the cupcake.