Easter Cupcakes

Would you like to prepare a dessert for Easter that is both delicious, cute, and easy to make? If your answer is yes, then these Easter cupcakes with white chocolate cream are perfect for you. Youll also have fun decorating them.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 18 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Cream

  • 120 g chocolate, dark

  • 140 g Cheese, creamy

  • 3 spoons Butter, unsalted

  • 1 teaspoon Vanilla, extract, imitation

  • 200 g Powdered sugar

  • pieces Milk, whole milk

Decoration

  • pieces chocolate, dark

  • 180 g Wheat flour, white, multi-purpose

  • 0.5 teaspoons Baking powder

  • 0.25 teaspoons Baking powder

  • 1 pinch Salt, table

  • 115 g Butter, unsalted

  • 80 g Sugar, white

  • 180 ml Whey, sour, liquid

  • 60 ml Sour cream

  • 2 piece Egg, egg white, fresh

Steps

  1. Preheat the oven to 180 degrees Celsius. Place paper liners in the muffin tin.

  2. In a bowl, sift together the flour, baking powder, baking soda, and salt. Mix the sifted ingredients well. In another bowl, mix the melted butter, eggs, sugar, and sour cream. Pour the liquid mixture into the bowl with the dry ingredients and mix just enough to moisten the ingredients.

  3. Beat the egg whites with an electric mixer until stiff peaks form. Gently and slowly fold the beaten egg whites into the mixture of dry and wet ingredients in two or three additions. Once you have a smooth and uniform batter, stop mixing.

  4. Fill the paper liners with the prepared batter. Bake the cupcakes in the preheated oven for 15 to 18 minutes. They are done when they turn golden brown on top and a toothpick inserted into the center comes out clean. Let the baked cupcakes cool.

  5. While the cupcakes are cooling, prepare the cream. Melt the chocolate in the microwave or over a double boiler and let it cool slightly.

  6. With an electric mixer, beat the softened butter and cream cheese until smooth. Mix in the cooled melted chocolate and vanilla extract, then gradually add the powdered sugar, one spoonful at a time. Finally, add one tablespoon of milk. If the cream is light and creamy, stop mixing. Otherwise, add a little more milk.

  7. Transfer the prepared cream to a piping bag and pipe it onto the cooled cupcakes. Decorate the dessert with grated chocolate and candy eggs, arrange on a plate or serving platter, and serve.

Nutrition Information (Per 100g)

  • Calories: 436.18 kcal
  • Fat: 28.32 g
    • Saturated Fat: 16.89 g
  • Carbohydrates: 39.1 g
    • Sugars: 18.48 g
  • Protein: 4.65 g
  • Fiber: 1.46 g