For Easter this year, I knew I wanted to bake something that was decorated in an Easter theme. This cupcake recipe is from one on my favorite blogs, Sally's Baking Addiction. I added green food dye to the buttercream, then used an Ateco 234 tip to make the grass topping, then topped with Starburst jellybeans. I'll be taking these to church on Easter Sunday.
Ingredients:
1 2/3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1 large egg
1/4 cup Greek yogurt
3/4 cup milk
2 teaspoons vanilla extract
1/2 cup rainbow sprinkles (not nonpareils)
Frosting:
3/4 cup salted butter, at room temperature
3 cups confectioners' sugar
1/4 cup heavy cream
2 teaspoons vanilla
Preparation:
1. Preheat oven to 350 degrees. Line mini muffin pan with cupcake liners. Set aside.
2. Whisk together dry ingredients - flour, baking powder, baking soda, and salt - in a medium bowl and set aside.
3. In a large microwave-safe bowl, melt butter in the microwave for about a minute and a half. Whisk in sugar and mixture will be gritty. Chill in the refrigerator for 1 minute.
4. Stir in egg, yogurt, milk, and vanilla until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color
5. Divide batter among cupcake liners and bake for up to 10-12 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
6. For the frosting, beat the softened butter on medium speed with a stand mixer fitted with a whisk attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add powdered sugar. Add heavy cream and vanilla. Mix on high to incorporate. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet. Pipe frosting or frost cupcakes with a knife.
7. Top with jellybeans. Store cupcakes in an airtight container.
Ingredients:
1 2/3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1 large egg
1/4 cup Greek yogurt
3/4 cup milk
2 teaspoons vanilla extract
1/2 cup rainbow sprinkles (not nonpareils)
Frosting:
3/4 cup salted butter, at room temperature
3 cups confectioners' sugar
1/4 cup heavy cream
2 teaspoons vanilla
Preparation:
1. Preheat oven to 350 degrees. Line mini muffin pan with cupcake liners. Set aside.
2. Whisk together dry ingredients - flour, baking powder, baking soda, and salt - in a medium bowl and set aside.
3. In a large microwave-safe bowl, melt butter in the microwave for about a minute and a half. Whisk in sugar and mixture will be gritty. Chill in the refrigerator for 1 minute.
4. Stir in egg, yogurt, milk, and vanilla until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color
5. Divide batter among cupcake liners and bake for up to 10-12 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
6. For the frosting, beat the softened butter on medium speed with a stand mixer fitted with a whisk attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add powdered sugar. Add heavy cream and vanilla. Mix on high to incorporate. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet. Pipe frosting or frost cupcakes with a knife.
7. Top with jellybeans. Store cupcakes in an airtight container.