Best Easter Cupcakes
Preparation time is 20minutes
Cook time is 18minutes
Total time is 38minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
12
- 1 1/3 cup self raising flour
- 1/2 cup full cream milk
- 375grams butter, chopped, softened (save 250g for frosting)
- 1 vanilla extract
- 1 1/2 cup icing sugar mixture (for frosting)
- 200grams dark chocolate, melted and cooled (for frosting)
- 1/3 cup cocoa (for frosting)
- 12 chocolate easter eggs (to garnish)
- 2 free range eggs, at room temperature
- 1/2 cup caster sugar
Method
Step 1 of 5
Preheat oven to 180°C fan-forced. Line a 12-hole muffin pan (1/3-cup capacity) with cupcake paper cases.
Step 2 of 5
Beat butter, sugar and vanilla in the bowl of an electric mixer until pale. Add eggs, one at a time, beating between additions until combined. Transfer to a large bowl. Add milk and sifted flour, in two batches, stirring until combined. Divide among each paper case. About 21/2-3 tbsp.
Step 3 of 5
Cook for 15-18 minutes, or until cooked when tested with a skewer. Stand for 10 minutes in pan before transferring to a wire rack to cool completely.
Step 4 of 5
To make chocolate frosting, beat butter in the bowl of an electric mixer until light and fluffy. Sift combined icing sugar and cocoa into a bowl. Then add mixture 1/4 cup at a time to the butter, beating until smooth. With motor running, gradually pour in cooled chocolate until combined.
Step 5 of 5
Spoon frosting into a piping bag fitted with a 1cm star nozzle. Twist top and pipe onto cooled cupcakes. Decorate with Easter eggs. Tip 1: Un-iced cupcakes can be frozen for up to 6 weeks, wrapped individually and thawed overnight in the fridge. Tip 2: To test if cupcakes are cooked, insert a skewer and if it comes out clean it is cooked. Tip 3: To prevent the butter mixture from curdling, make sure the eggs are at room temperature.
Categories
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