WHITE CHOCOLATE EASTER EGG CUPCAKES | FOOD

easter cupcakes title
Even though Spring hasn’t showed it’s best side here, I hope for a sunny Easter weekend. But not even the weather can ruin my excitement for the next couple of days. These delicious cupcakes are super easy and fast to make and a real treat. Plus, they’ll look really festive and cute on your Easter table. The cake is moist and fluffy with a vanillay taste and topped with a sweet frosting off white chocolate, cream cheese and butter. The pastel colors of the mini eggs look super cute and give an extra treat on top. Enjoy!

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Serves: 12 cupcakes
Prep time: 30 mins, Cook time: 18 mins, Total time: 48 mins
INGREDIENTS
For the Cupcakes:
  • 1⅔ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter, melted
  • 1 cup sugar
  • ¾ cup buttermilk (or whole milk)
  • ¼ cup sour cream
  • 2 teaspoons vanilla
  • 2 egg whites
For the Frosting:
  • ⅔ cup (4 ounces) white chocolate chips, melted and cooled
  • 5 ounces cream cheese, room temperature
  • 3 tablespoons butter, room temperature
  • ½ teaspoon vanilla extract
  • 1¾ cups powdered sugar
  • 1-2 tablespoons milk
For the Topping:
  • 1 block of chocolate ( I used half of it)
  • 24-36 Cadbury Mini Eggs

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INSTRUCTIONS
For the Cupcakes:
  1. Preheat the oven to 350 degrees F. and line muffin tins with cupcake liners.
  2. In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
  3. In a different bowl, melt butter and whisk in the sugar, buttermilk, sour cream, and vanilla. Add the liquid ingredients and mix until just combined.
  4. With an electric mixer, beat the egg whites until soft peaks form. Fold into the batter until combined.
  5. Spoon batter into cupcake liners ( I used a tablespoon for this but you could also use a ice cream scoop) Bake the cupcakes for 15-18 minutes. To make sure they’re done: if a toothpick comes out clean they are ready!
For the Frosting:
  1. Melt the chocolate in bowl in a small pan. Keep stirring till it’s melted and keep an eye on the temperature. Let the chocolate cool down a little before mixing it with the butter and cream cheese.
  2. In a mixing bowl, beat butter and cream cheese on medium speed for 1 minute. Add the melted chocolate and vanilla and beat another minute. Beat in the sugar a little at a time, mixing until light and fluffy. If necessary add some milk for the right consistency. With a piping bag decorate the cupcakes. Make sure though that the cupcakes are cooled down a little. Otherwise the frosting will melt and drip.
For the Topping:
  1. Using a vegetable peeler, shave the chocolate to create chocolate shavings. Then sprinkle them over the  frosting and top them with Cadbury Mini Eggs.

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I hope you will enjoy making and eating these delicious cupcakes! If you are looking for great carrot cake cupcakes, you’ll love these ones!

Happy Easter!

 

Recipe source: Garnish and Glaze

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