Easter Cupcakes

Name: Easter Cupcakes
Ingredients: 12 tbsp (1 1/2 sticks) butter, at room temperature; 2/3 cup packed brown sugar; Pinch None salt; 1 tsp vanilla extract; 4 None eggs, plus 1 egg white; 2 1/2 cups flour; 1 tsp baking powder; 1/3 cup whole milk; 1/2 cup semi-sweet chocolate chips; 2 1/2 cups powdered sugar; 6 None canned apricot halves, drained and patted dry; 1/2 cup heavy cream, whipped; 1 tsp chocolate sprinkles; None None Easter candies and chocolates, to decorate; None None Mint leaves, to decorate

15 ingredients

5 steps

Ingredients

12 tbsp (1 1/2 sticks) butter, at room temperature
2/3 cup packed brown sugar
Pinch None salt
1 tsp vanilla extract
4 None eggs, plus 1 egg white
2 1/2 cups flour
1 tsp baking powder
1/3 cup whole milk
1/2 cup semi-sweet chocolate chips
2 1/2 cups powdered sugar
6 None canned apricot halves, drained and patted dry
1/2 cup heavy cream, whipped
1 tsp chocolate sprinkles
None None Easter candies and chocolates, to decorate
None None Mint leaves, to decorate

Directions

1

Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners.
2

Beat the butter, brown sugar, salt and vanilla in a large bowl with an electric mixer until pale and fluffy. Beat in the eggs, one at a time. Mix the flour and baking powder in a medium bowl. Beat in flour mixture alternately with the milk. Fold in the chocolate chips. Divide among the muffin cups.
3

Bake for 20-25 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4

Meanwhile, mix the powdered sugar and egg white until you have a thick icing. Add more powdered sugar, if necessary. Place a teaspoon of the icing on half the cupcakes and top with an apricot half.
5

Fill a piping bag fitted with a star tip with the whipped cream. Pipe little rosettes over the remaining 6 cupcakes. Decorate with the chocolate sprinkles, Easter candies and chocolates, and the mint leaves.