Easter Cupcake Recipe

Updated at: Tue, 06 Feb 2024 06:34:03 GMT

Step 1

Preheat oven to 350F (175 C) degrees.

Step 2

In a large bowl mix together the eggs, sugar, butter, oil, water, and vanilla. Set aside.

Step 3

In a medium-sized bowl whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, in thirds, until combined. Stir in the strawberries.

Step 4

Scoop batter 2/3 of the way full into muffins tins lined with muffin papers for regular cupcakes.

Step 5

Or place muffin cups on a baking sheet and fill ½ way full. Bake the large ones first, then bake the smaller ones.

Step 6

For regular-sized cupcakes in a 12-cup tin bake 17-2 mins until golden brown and risen.

Step 7

For large baking cups bake 25-30 minutes. For small baking cups bake 20 minutes.

Step 8

Allow cupcakes to cool completely before frosting.

Step 9

Meanwhile, place the 1 cup of shredded coconut on a baking tray and place in a 350F(175C) oven, and toast coconut for 4-5 minutes shaking the pan mid-way until it turns golden brown. All to cool completely before using.

Step 10

To make the frosting combine cream cheese, powdered sugar, and vanilla in a bowl and with an electric mixer beat until combined. Add milk and beat until smooth and creamy.

Step 11

Transfer frosting to a pastry bag fitted with your favorite tip. Create a swirl of frosting on each cupcake in a nest design. Top with 1 tablespoon of shredded coconut and then place 3 Cadbury eggs (in different pastel colors) on top. For the smaller cupcakes use just one Cadbury or one milk chocolate egg.

Step 12

Reserve the bunny for the center cupcake.

Step 13

Keep refrigerated until ready to serve, remove from refrigerator 1 hour before serving to come to room temperature.

Step 14

Serve cupcakes with 3 ½ inch balsa wood spoons.

↑Support creators by visiting their site 😊

1 liked

0 disliked