Easter Cupcakes

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As a self confessed chocoholic Easter is one of my favorite times of the year and despite being an adult I insist the Easter Bunny visit!

Easter Cupcakes

Vanilla Cupcakes

Adapted from a recipe by Nigella Lawson

Ingredients
  • 125g butter at room temperature
  • 1/2 cup of caster sugar
  • 2 eggs at room temperature
  • 3/4 cup all purpose flour
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 2 teaspoons of vanilla extract
  • 2 to 3 tablespoons of milk

Method

  1. Preheat oven to 200C (400f) and line a 12 hole muffin tin with cupcake cases.
  2. Put all the ingredients except the milk into a food processor and blitz until smooth.  Pulse while adding the milk down the funnel to make a smooth dropping consistency.
  3. Divide the mixture between the cupcake cases and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top.
  4. Let them cool in the tin for 10 minutes before turning out onto a cooling rack.

Easter Cupcakes

Decorating these cupcakes were the most fun.  I pipped royal icing on them first then covered and decorated them with molding fondant and licorice for the bunny whiskers.

Royal Icing

Ingredients
  • 2 large egg whites
  • 3 cups of icing sugar
  • 1 teaspoon of lemon or lime juice
Method
  1. Combine the egg whites and icing sugar in a medium sized mixing bowl and beat with an electric mixer on medium speed until opaque and shinny, about 5 minutes.
  2. Beat in juice, this will thin out the icing.  Beat for another couple of minutes until you reach the right consistency for the cupcakes.

Easter Cupcakes

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