VIDEORECIPE Tasty and easy homemade Easter Cupcakes
This easy recipe teaches how to make the best homemade Easter Cupcakes. Don't miss it!
- 1 cup fine flour
- 2⁄3 cup cocoa
- 3⁄4 tsp baking powder
- 1⁄2 tsp baking soda
- 1⁄2 tsp salt
- 2⁄3 cup buttermilk
- 1 tsp vanilla
- 145 g butter at room temperature
- 2⁄3 cup sugar
- 1⁄3 cup muscovado sugar
- 2 eggs
- 170 g butter
- 0.13 tsp salt
- 21⁄2 cups sifted icing sugar
- 1 tsp vanilla
- 170 g melted bittersweet chocolate
- 2 tablespoon milk
- 150 g milk chocolate topping for nests
- 3 cups coconut
- Green colouring gel
- Coffee colouring gel
- 1⁄4 cup water
- Chocolate eggs
- Chocolate bunnies
- Edible flowers
Mix the flour, cocoa, royal icing, baking soda and salt in a bowl and set aside.
Mix the buttermilk with the vanilla.
Beat the butter with the two sugars until creamy. Add the eggs one by one. Alternate the dry and liquid ingredients, beating just enough to bring the mixture together.
Pour the mixture into the baking tins and bake in a preheated oven to 180°C for 18 to 20 minutes.
When baking is over, remove from the tin, unmould and leave to cool.
For making the frosting, beat the butter with the salt until stiff. Gradually add the sifted icing sugar. Then, add the vanilla and beat for 2 to 3 minutes to fluff the mixture.
Add the cooled, melted chocolate and beat until well incorporated. Then, add the milk and stir. Use this frosting to cover the cupcakes.
For the decoration, melt the couverture chocolate, pour it into a piping bag and trace some nests in a semi-sphere mould. Let the chocolate dry completely.
Dye 1/4 cup of water with green and brown colouring and pour this water over the coconut. Stir it very well until the coconut has an even colour. Let it dry on a tray.
Decorate the cupcakes with some coconut, chocolate bunnies, nests, Easter eggs and flowers. Enjoy!