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Cup Cakes: Original Recipe Makes 12 Cupcakes

This recipe makes 12 chocolate cupcakes with chocolate eggs frozen inside. The cupcakes are made with flour, baking powder, sugar, butter, eggs, vanilla and milk. They are baked until lightly browned. The frosting is made by beating butter, confectioners' sugar, vanilla and milk together. Food coloring is added for color. The frosted cupcakes are decorated with candy-coated mini eggs.

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fathima
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35 views2 pages

Cup Cakes: Original Recipe Makes 12 Cupcakes

This recipe makes 12 chocolate cupcakes with chocolate eggs frozen inside. The cupcakes are made with flour, baking powder, sugar, butter, eggs, vanilla and milk. They are baked until lightly browned. The frosting is made by beating butter, confectioners' sugar, vanilla and milk together. Food coloring is added for color. The frosted cupcakes are decorated with candy-coated mini eggs.

Uploaded by

fathima
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Cup Cakes

Original recipe makes 12 cupcakesChange Servings


12 small solid chocolate Easter eggs, unwrapped and frozen


1 1/2 cups all-purpose flour


1 3/4 teaspoons baking powder


1 cup white sugar


1/2 cup butter, softened


2 eggs


2 teaspoons vanilla extract


1/2 cup milk


 ---------------------------------------
1/2 cup butter, softened


2 cups confectioners' sugar


1/2 teaspoon vanilla extract


1 tablespoon milk, or as needed


1 drop food coloring, any color, or as needed


12 candy-coated chocolate eggs (such as Cadbury Mini Eggs®)
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Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a
bowl, whisk together the flour and baking powder.
2. In a mixing bowl, beat the white sugar with 1/2 cup butter until thoroughly mixed, then beat in
the eggs, one at a time, incorporating each egg before adding the next. Stir in 2 teaspoons of vanilla
extract. Stir the flour mixture into the egg mixture, followed by the milk, mixing to make a smooth
batter. Fill each lined cupcake cup about 2/3 full of batter, and push a frozen solid chocolate egg into the
batter in the center of each cupcake so a tiny bit of the egg sticks out.
3. Bake cupcakes in the preheated oven until the tops are lightly browned and the cakes spring
back when pushed with a finger, 20 to 25 minutes. Allow cupcakes to cool completely.
4. In a bowl, beat 1/2 cup of butter with confectioners' sugar and 1/2 teaspoon of vanilla extract;
add 1 tablespoon of milk, a teaspoon at a time, until the frosting is smooth. Beat in your choice of food
color to desired shade, and spread frosting on each cupcake. Top each cupcake with a candy-coated mini
egg for decoration.

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