Vanilla Easter Cupcakes
Serves : 16 cupcakes
Light and fluffy vanilla cupcakes, with creamy whipped vanilla buttercream, and with a hidden chocolate surprise inside.
Ingredients
For the Cupcakes
- 200 g Butter unsalted
- 200 g Vanilla Caster Sugar
- 2 tbsp Creme Fraiche optional
- 4 Eggs Medium
- 200 g Self Raising Flour
- 1 tsp Vanilla Bean Paste
- ½ tsp Baking Powder
- 12 Cadbury Creme Egg Twisted Chocolate
For the Buttercream Frosting
- 250 g Butter Unsalted
- 400 g Icing or Powdered Sugar
- 1 tsp Vanilla Bean Paste
- Yellow Food Colour Gel
Instructions
- For the Cupcakes
- The night before place the Twisted in the freezer to chill.
- Preheat oven to 180C and line a deep muffin tray with 12 cupcake cases.
- Using a stand mixer with the paddle attachment, beat the butter until softened. Alternatively, you can make the cake batter, in a large mixing bowl, by hand or with an electric hand whisk.
- Add the sugar and creme fraiche to the softened butter and cream until light and fluffy. If you do not want to use creme fraiche, you can use full-fat milk.
- Add the eggs one at a time to the creamed mixture. Beat well between adding each egg.
- Add the vanilla bean paste and mix through well.
- Sift the flour and baking powder together, and add to the mixture. Gently mix together until the cake batter is soft and smooth.
- Use an ice cream scoop to divide the batter between the cupcake cases, approximately 1 scoop per case.
- Remove the Twisted chocolates from the freezer and place one in the centre of each cupcake case, pushing down until it is halfway in the batter.
- Bake for 18 minutes, or until a toothpick inserted comes out clean.
- Leave to cool on a wire rack.
- To Make the Vanilla Buttercream Frosting
- In a large bowl or stand mixer, beat the butter until soft. Add half of the icing sugar and the vanilla bean paste. Beat until smooth. You may need a drop of full-fat milk to help combine.
- Add the remaining icing sugar. Beat until smooth. Be careful not to overbeat the frosting as it will slacken and maybe runny when piping.
- To Decorate the Cupcakes
- Fit a piping bag fitted with a 1cm star nozzle, and fill with the buttercream frosting.
- Hold the piping bag above the cupcake and pipe the buttercream in a swirl.
- Decorate with sprinkles and Easter cupcake decorations.
Notes
The cupcakes will keep up to 3 days in a sealed container. If you are giving as gifts, they're best even within 1-2 days of receiving, if in a presentation box.
Nutrition
Serving: 1cupcakeCalories: 551kcalCarbohydrates: 53gProtein: 5gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 11gCholesterol: 108mgSodium: 245mgFiber: 1gSugar: 39g
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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