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Make these wonderful vanilla cupcakes for Easter weekend. We’ve hidden a chocolate Easter egg in the centre of each one. It makes for a delightful find… and a delicious cupcake! |
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Preparation Pre-heat oven to 350ºF (180ºC). Line 24 muffin cups with paper liners. Cream butter and sugar in large bowl of electric mixer, until light and fluffy. Beat in eggs and vanilla. Add milk and mix until incorporated. Batter will be thin. Add flour, baking powder and salt, and mix until smooth. Spoon batter into prepared cupcake pans, filling ¾ full. Place unwrapped chocolate egg into each cupcake pan, and push down with the tip of a knife, ensuring that egg is fully submerged. Smooth tops. Bake in pre-heated oven for 20 – 25 minutes, or until toothpick inserted comes out clean. Remove from oven and let cool 10 minutes in pan. Allow to cool completely on wire rack. Frost with our Basic Vanilla Butter Icing. Tip: For a festive look, prepare buttercream frosting and divide the batch into 4 portions. Using food colouring, tint each portion a different colour. Frost and enjoy. Store unfrosted cupcakes in the freezer for about 2 months. You can freeze small batches of icing to be used with the cupcakes.
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