it's that time of year again.. chocolate mini eggs season! instead of just eating them by the mouth full, i decided it was time to bake with them. this shoot quickly turned into a full blown mini egg shoot, i think i could have done a whole blog post on them alone! cupcakes seemed like the perfect little treat for me.. err the easter bunny. a vanilla based cake with chunks of mini eggs, topped with a creamy vanilla buttercream swirl.
ingredients
(makes 12 cupcakes)
for the cake
- 1/2 cup unsalted butter, softened
- 3/4 cups sugar
- 1 egg
- 1 egg white
- 1 teaspoon pure vanilla extract
- 1/4 cup vegetable oil
- 1 1/4 cup all purpose flour
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup chocolate mini eggs, roughly chopped
for the frosting
- 1 cup unsalted butter, room temperature
- 3 cups icing sugar, or to taste
- 1 teaspoon pure vanilla extract
- 2-3 drops blue food colouring
- 1/4 cup shredded coconut, for topping
- 36 mini eggs, for topping
directions
- preheat oven to 325 degrees.
- in the bowl of a stand mixer cream butter and sugar.
- add the egg & egg white, mix until light and fluffy.
- mix in vanilla and oil until combined.
- in a separate bowl sift the flour, baking powder, and salt. gradually add to stand mixer at low speed, alternating with the milk.
- beat until batter is smooth & fold in mini eggs.
- divide batter evenly amongst 12 lined cupcake tins.
- for the frosting add all ingredients in the bowl of a stand mixer and whip until light and fluffy, about 8-10 minutes.
- frost as desired. sprinkle with shredded coconut & top with mini eggs.
like what you see? get it here. ceramics by the freaky raku!