I love a good cupcake. They are the best when they are soft and fluffy, not too dry and just the right crumb texture. Sometimes I like a cupcake without icing on top but when it has the perfect icing and a sprinkling of a little decoration, they are a special treat.
Most weekends I always bake a batch of cupcakes. I enjoy testing new recipes and making sure that a cupcakes result is a perfect little patty pan full of goodness.
With Easter just around the corner, I thought a special little cupcake would be a lovely baking treat to celebrate the joys of Easter.
I came up with a light and moist vanilla cupcake with a special surprise inside.
The kids were very excited to try out my Easter Vanilla Surprise Cupcakes!
- 125gms butter, softened
- 160gms caster sugar
- 1 egg
- 1 3/4 cup SR flour, sifted
- pinch of salt
- 1 teaspoon vanilla essence
- 2/3 cup milk
- 12 small chocolate easter eggs with filling ( I used Ballantyne Milk Chocolate Strawberry filled mini eggs)
- Icing sugar
- 1 tablespoon butter, softened
- Red food colouring
- Mini mini Candy Easter Eggs ( or any colourful decoration for the top)
- Preheat the oven to 190°C / 170°C fan forced.
- Line a 12 hole muffin tin with patty pans.
- Cream together the butter and caster sugar in a large mixing bowl.
- Add the egg and vanilla essence and mix well.
- Sift the SR flour and salt into the wet ingredients and mix gently while adding in the milk and vanilla essence.
- Once your cake mixture is combined, fill your patty pans 3/4 full. If there is any mixture left over, divide up equally between the patty pans.
- Place a chocolate egg, standing up in each mixture and push it a little bit down. The egg needs to be covered with the mixture so you will need to use a spoon and gently lift up the mixture from the sides around the egg and spread on top. It doesn’t have to be thick as the egg sinks while the cupcake is baking.
- Bake in the oven for 12 to 15 minutes or until the cake tester comes out clean. Insert the cake tester gently into the sides of the cupcake, so you don’t pierce the easter egg.
- Remove from the oven and allow to cool for 2 minutes before removing from the muffin tray.
- Place on a cake rack and allow the cupcakes to cool completely.
- Once cooled you can then decorate them with the icing and Easter decorations.
The cupcakes came out light and moist. There is a lovely blend of the vanilla and strawberry flavours coming from the essence and chocolate strawberry egg.
These cupcakes have a perfect surprise in them, a little bit of strawberry sweetness.
I always have so much fun decorating cupcakes. I love doing the piping. For me, it’s very relaxing, and I like to switch off from the chaos of the house and enjoy watching the icing being pushed through the piping bag and transforming into a gorgeous pattern. But if you don’t like using a piping bag you can definitely just spread the icing over the top of the cupcake with a butter knife.
These Easter Vanilla Surprise Cupcakes were enjoyed by all and disappeared in three days. I think it’s time to make another batch!
What is your favourite cupcake flavour?
Do you like it plain or does it have to be covered in a thick layer of icing?
Happy Easter baking!