One of my favourite holidays is just around the corner! I love Easter for many reasons, for religious reasons and for the fact that some of my favourite chocolates and candy make a big appearance. How many of you love Mini Eggs from Cadbury a little too much? Yeah me too, it's dangerous to buy the Costco sized jumbo family bag... but I don't regret it.
I am such a fan of the pastel colours that are brought in with spring and Easter. I was wanting to make some fun, colourful, and something spring like to share on the blog, because our weather here has not reflected the season it is at all. These cupcakes just make me so happy, when I was taking their pictures the lighting was perfect and it just made for a satisfying day!
The colours I used for the icing was from Wilton and it is their gel colouring, I used violet, teal and golden yellow. You can purchase them at Michael's or the bulk barn or really anywhere with cake supplies.
Easter Egg Cupcakes
For the Batter:
1/2 cup of butter
1 cup of white sugar
1 teaspoon of vanilla
2 cups of cake flour
1 tablespoon of baking powder
1 teaspoon of salt
1 cup of milk
1 1/2 cups of mini eggs
For the Icing:
1 cup of softened salted butter
4 cups of powdered sugar
3 to 4 tablespoons of milk or cream
1 teaspoon of vanilla extract
Preheat oven to 375F. Line or grease muffin tins and set aside.
In a food processor pulse the mini eggs until they are broken down into smaller pieces.
In a large bowl, or your stand mixer. Cream together the butter and sugar for the cake batter. Once the sugar is no longer grainy add the vanilla and eggs one at a time.
In a separate bowl combine all the dry ingredients and toss the mini egg pieces in with the flour. Alternating with the milk add a third of the dry ingredients to the batter and mix in, then add a third of the milk and mix. Alternate until all of the ingredients are incorporated in.
Evenly distribute the batter into 18 lined muffin holes. Bake in the oven for 15 minutes or until lightly brown and baked all the way through. Remove from the oven and turn out onto a cooling rack. Let cool completely before icing them.
For the icing: In a stand mixer add the butter and on a medium speed whip until it has softened a bit, around 4 minutes. Add half of the icing sugar and 2 tablespoons of cream and the vanilla. On a low speed mix it together, then add the rest while it is running. Turn up the speed to a high speed (on my mixer a level 8) and allow to whip for 8 minutes.
Separate the icing into three bowls and add the food colouring you would like, I used teal, violet and golden yellow. Once the colour is mixed in, place in piping bags with large round tips. Swirl the icing onto the tops of the cupcakes. Add egg shaped sprinkles and whole Cadbury mini eggs on top.
Aren't they just the happiest looking cupcakes around! Plus they taste pretty great too! Do you have a treat that you just can't resist at Easter? I know I absolutely love peanut butter and chocolate together, in fact I have a great recipe for Chocolate Peanut Butter Easter Eggs . Those things are so addictive to me!
Coming up next this week is cream of asparagus soup and my very amazing carrot cake! So join us again!
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