Easter is coming close. I love Easter. The colours, the beginning of Spring and – of course – the chocolate 🙂 When I was a kid, I used to go to my grandparents and look for eggs in their gardens. And at home as well of course. I LOVED it! I believed in it for a very – very – long time because of my parents. I guess they loved me believing in the stories because one year, they painted bunny paws on the floor to make me believe Easter Bunny had been inside our house to deliver the eggs to us. What great parents I have!
You may have noticed it before but I’m really into Cupcakes these days… So Easter is coming in the size of Cupcakes this year! I’m not planning on making any other Easter recipes besides Cupcakes :p They are just so cute and fit the holiday perfectly 🙂
So, on the outside it looks like a normal Salted Caramel Cupcake:
BUT on the inside hides a surprise!
What do we need:
- 50 g cocoa powder
- 2 eggs
- 1 tsp vanilla extract
- 175 g self-raising flour
- 1/2 tsp salt
- 225 g caster sugar (fine sugar)
- 175 g unsalted butter
- 175 ml milk
- Caramel easter eggs
- 250 g unsalted butter
- 500 g icing sugar
- 2 tbsp milk
- vanilla extract
- salted caramel sauce
- little easter chicks
- Preheat the oven at 180°C.
- Put the dry ingredients in your mixing bowl.
- Add the softened butter and mix. It’s okay if the mixture remains a bit dry and does not become creamy yet.
- Add the milk to your eggs and whisk them so the eggs and the milk blend.
- Add the milk-egg mixture to the batter by slowly pooring it in whilst mixing on medium speed.
- Add vanilla extract and mix until the ingredients are completely combined.
- Fill your cupcake wrappers for 3/4th and bake for about 22 minutes.
- Let them cool and put a Caramel Easter egg in the center of every Cupcake.
- Beat the butter soft.
- Add half of the icing sugar and mix until it combines.
- Add the other half along with the milk and the vanilla extract.
- Beat long enough until the frosting becomes fluffy and well combined.
- Add a little bit of salted caramel sauce and mix it in the frosting. Make sure the caramel sauce isn’t warm when you add it because that makes the frosting split.
- Take a 1M piping tip and a piping bag.
- Fill the bag and pipe a double rose => this piping tip makes a rose so you just add a second layer and top it off at the top.
- Drizzle some salted caramel sauce on top and add a little chick.
Original recipe from The Scran Line.
p.s. It’s International Women’s Day! Here’s to all women: take an extra Cupcake, you’ve earned it 😉
Have a delicious day ❤
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