Beth's Easter Cupcake Recipe

Описание: Learn how to make these cute Easter Cupcakes for your Easter Party! Strawberry vanilla cupcakes combine with lightly sweetened cream cheese frosting and then decorated with toasted coconut and milk chocolate Cadbury Eggs. Such an easy Easter Cupcake to make and so delicious too!

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BETH’S EASTER CUPCAKES
12 regular cupcakes or 8 large and 6 small Simply Baked Cups

INGREDIENTS:
2 eggs
¾ cup (150g) sugar
½ cup (120ml) melted butter
1/4 cup (60ml) vegetable oil
¾ cup (180ml) water
1 tbsp (15ml) vanilla extract
1 ¾ cup (210g) flour
1 ½ tsp (7.5ml) baking powder
½ tsp (2.5ml) salt
1 cup (150g) fresh strawberries (or dehydrated strawberries) diced

FROSTING FOR BAKING CUPS:
32 oz (920g) whipped cream cheese
1 ¾ cup (175g) powdered sugar
1 tbsp (15ml) vanilla extract
2 tbsp (30 ml) milk

FROSTING FOR REGULAR-SIZED 12 CUPCAKES:
16 oz (450g) whipped cream cheese
1 cup (100g) powdered sugar
1 ½ tsp (7.5ml) vanilla extract
1 tbsp (15 ml) milk

Garnish:
1 cup (150g) unsweetened shredded coconut
Mini Cadbury Milk Chocolate Pastel Eggs
Hershey Chocolate Eggs
Ghirardelli Chocolate Caramel Bunny for center


Method:
Preheat oven to 350F (175 C) degrees.

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

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.

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

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

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

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


Allow cupcakes to cool completely before frosting.

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 pan mid-way until it turns golden brown. All to cool completely before using.

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.

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.

Reserve the bunny for the center cupcake.
#entertainingwithbeth #CookingChannel #EasterCupcakes

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

Serve cupcakes with 3 ½ inch balsa wood spoons.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.