EASTERCUPCAKES

Cupcake  Ingredientsbutter sugar eggs vanilla extract flour baking powder salt milk

Buttercream Frosting Ingredientsegg whites  sugar  butter  vanilla extract  teal food coloring

CupcakesCombine butter and sugar in a large mixing bowl with a stand mixer with whisk attachment until light and fluffy.

CupcakesAdd the eggs, vanilla and beat until the mixture is voluminous.

CupcakesIn a separate bowl mix together the flour, baking powder and salt then add it to the bowl with creamed butter. Use a spatula to gently fold it into the batter.

CupcakesPour the milk into the bowl with batter and fold until combined.

CupcakesPour the milk into the bowl with batter and fold until combined.

CupcakesDivide the cupcake batter between the 12 cupcake liners filling them 2/3 full.

CupcakesBake in the center of the preheated oven for 18 minutes or until the cupcakes have risen and are a pale golden brown color.

CupcakesRemove from the oven and transfer to a wire cooling rack.

FrostingFill a saucepan with a couple of inches of water and bring it to a simmer. Put the egg whites and sugar into the bowl of a stand mixer and set it over the simmering pan. Do

FrostingUse a handheld whisk to beat continuously for 4-5 minutes. The mixture will look frothy. Dip your finger into the mixture and feel it between your fingers. If you can feel

FrostingAdd the bowl to the stand mixer fitted with the whisk attachment. Whisk on a medium-high speed until the egg whites reach stiff peaks. This will take at least 10 minutes bu

FrostingWhen the egg whites are at stiff peaks feel the outside of the bowl. It should be cool by now but if it isn’t put the whole bowl into the fridge for 10 minutes.

FrostingWhen the outside of the bowl is cool, add the butter a tbsp at a time. Beat on high speed using the paddle attachment fully incorporating each addition of butter until all

FrostingAt this point the mixture will look split. Do no panic! Add the vanilla extract and keep the mixer running until the mixture comes together into a silky smooth Swiss mering

FrostingAdd a drop of food coloring and briefly beat until the buttercream is a uniform color. Transfer the buttercream to a piping bag fitted with a star nozzle.

Pipe the buttercream in swirls on top of the cooled cupcakes.

To add a speckled effect mix the cocoa powder and vanilla then dip a small paintbrush into the mixture and flick it on to the cupcakes using your finger.

For a final flourish add 3 mini Easter eggs to the top of each cupcake.

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