Easter cupcakes are a small treat to be brought to the table together with the classic dove and chocolate egg to delight the eyes and the palate of the little ones. From a base of simple vanilla cupcakes here the nutella frosting will make the difference once enriched with nice Easter-themed sugars.
I assure you that these cupcakes will be eaten really willingly and, if you have children, I advise you to involve them in the decorations, they will be really happy to be protagonists of the sweet treat that they will then go to serve. This morning, after a hearty breakfast with scones and hot cross buns, we go to distilleries and breweries and then spend the afternoon in Glasgow.
I run away, we’ll read later; *
- Servings for 6 cupcakes:
- 50 gr of butter
- 50 gr of sugar
- 1 egg
- 70 g of 00 flour
- 1/2 teaspoon baking powder
- 1 teaspoon of vanilla essence
- For frosting:
- 50 gr of butter
- 50 gr of icing sugar
- 2 spoons of Nutella
- sugar decorations
- preparation: 25 min
- cooking: 15 min
- total: 40 min
How to make Easter cupcakes
In a bowl, work the sugar with the butter until a smooth cream is obtained.
Then add the egg and vanilla, then work to obtain a smooth and homogeneous mixture.
Now add the flour and baking powder and mix to form a creamy dough.
Then pour it into the paper cups by filling them halfway up their height.
Bake at 180 ° C for 15-20 minutes. Remove from the oven and let the cupcakes cool down.
Meanwhile, prepare the frosting by mounting the butter cut into pieces with the icing sugar.
Add the Nutella and continue whipping to obtain a smooth and frothy cream.
Put the frosting in the piping bag then stuff the cupcakes.
Decorate your Easter cupcakes with themed sugars and serve them.
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