The egg is a symbol of rebirth and new life.
Looking for a delicious Easter treat? Look no further than these Easter egg cupcakes! These yummy treats are perfect for any Easter celebration.
– 1 cup all-purpose flour
– 1 1/4 tsp baking powder
– 1/8 tsp salt
– 2 large eggs at room temp
– 3/4 cup white sugar
– 1/4 cup unsalted butter, cut into 1/2” cubes
– 1/2 cup milk – the higher the fat content the better
– 2 tsp vanilla extract
– 1 1/2 tsp vegetable oil
Pre heat oven and then, in a large bowl whisk flour, baking powder, and salt together. Set aside.
Place butter and milk in a microwave-safe dish and zap 2 minutes on high to melt the butter.
In a separate small bowl, with your hand mixer beat eggs for 30 seconds on medium-high speed.
With the beater still going, pour the sugar in over 30 seconds.
Beat eggs for 6 minutes more on a highly faster speed, or until tripled in volume and almost pure white.
When the egg is whipped, scatter 1/3 flour across the surface, then beat on low for 5 seconds. Stop beating, add half the remaining flour, then mix again on low for 5 seconds. Add remaining flour, then mix on Speed 1 for 5 – 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
Pour the hot milk/butter, vanilla, and oil into the now empty flour bowl. Add about 3/4 cups of the Egg Batter into the hot milk. Use a whisk to mix until smooth. It should look kind of foamy.
With the beater on low still, pour the milk mixture into the Egg Batter over 10-15 seconds, then turn the beater off.
Fill your muffin pan with batter until they are 2/3 full. Bake 20-22 minutes until a toothpick comes out clean.
CUPCAKE DECORATIONS:
– Yellow fondant
– Green frosting or a can of frosting and green food coloring.
– White frosting in a piping bag with a small cut tip
– Easter Themed sprinkles
Frosting Your Cupcakes:
Add a Wilton #233 piping tip. – That is my go-to grass tip.
If you don’t have a piping bag, try a plastic bag with the tip snipped off. Frost the cooled and filled cupcakes.