Friday, May 7, 2010

Easter Cupcakes with Chocolate Eggs

Photography by Mark Roper

2 1/2 cups unsalted butter, softened
1 cup sugar
1 1/2 cups self-raising flour, sifted
3 eggs
1 tsp vanilla extract
1/2 cup milk
3 cups icing sugar, sifted
Food coloring of your choice
2 colored chocolate Easter eggs (for decoration)
Preheat the oven to 375°F. Line a 12-hole, 1/3-cup muffin pan with paper baking cups.
Place 1 1/2 cups butter in a food processor with the sugar, flour, eggs, vanilla extract & 1/4 cup milk. Process until the mixture is smooth, then divide among the muffin cups. Place in the oven & bake for 15-20 minutes until risen & golden.

To Make Icing:

Place the icing sugar, remaining 1 cup of butter & remaining 1/4 cup milk in a mixing bowl. With an electric mixer, beat on medium-high speed for about 5 minutes or until the mixture is light & fluffy. Add a few drops of food coloring of your choice & beat to combine.

Remove the cupcakes from the oven, allow to cool slightly, then transfer to a wire rack to cool completely. While cupcakes are cooling, scoop the icing into a piping bag fitted with a star nozzle. Decorate cupcakes with icing & garnish each one with an Easter egg. Serve.

Makes 12 cupcakes.

delicious. - April 2007, Page 72
Recipe by Valli Little