In my hunt for Easter projects and recipes I came across a recipe for cupcakes with chocolate Easter eggs hidden inside. After the Easter egg hunt I had plenty of eggs to use, but I couldn't find the recipe back. I found this one instead:
Easter Surprise Cupcakes. The boys think it's great that an egg is hidden inside the cupcake! Brielle really enjoys them, too, but as always, her favorite part is the frosting. I have to agree with her that the frosting is the best part...almond flavoring...yum!
Easter Surprise Cupcakes
- 2/3 cup softened butter
- 1 cup packed light brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 & 3/4 cups flour
- 2 & 1/2 tsp. baking powder
- 1 tsp. salt
- 1 & 1/4 cup milk
- 24 small chocolate eggs, unwrapped
Preheat oven to 350 degrees and place muffin liners in muffin tins. Mix butter, sugars, eggs, and vanilla until blended. Mix on high for 5 minutes. On low speed, beat in flour, baking powder, and salt alternately with milk until well blended. Fill muffin liners 1/3 full and place a chocolate egg in each. Top with remaining batter so each liner is 2/3 full. Bake 18-20 minutes or until done. Cool and frost as desired.
Our frosting choice:
Betty Crocker's Vanilla Buttercream Frosting
- 3 cups powdered sugar
- 1/3 cup butter, softened
- 1 & 1/2 tsp. vanilla (***I used almond extract instead = delicious!!!)
- 1-2 Tbs. milk
Mix powdered sugar and butter in medium bowl with a spoon or electric mixer on low speed. Stir in extract and 1 Tbs. of milk. Gradually beat in just enough of the remaining milk to make the frosting smooth and spreadable. If it's too thick, beat in more milk a few drops at a time. If it becomes too thin, beat in a small amount of powdered sugar. (Makes more than enough for the cupcakes)
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