• Preparation Time 15 minutes
  • Baking Time 25 minutes
  • Makes 24 cupcakes
  • Freezing Excellent, Unfrosted


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2/3 cup All Vegetable Shortening
  • 1 3/4 cups granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/4 cups Carnation® Regular, 2% or Fat Free Evaporated Milk
  • 3 cups Robin Hood® Original All Purpose Flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 24 miniature chocolate Easter eggs, unwrapped

Serving Size: 24 cupcakes


Serving Size: 24 cupcakes

  • Preheat oven to 350ºF (180ºC). Grease or line 24 muffin cups with paper liners.
  • Cream shortening and sugar in large bowl of an electric mixer until light and fluffy. Beat in eggs and vanilla. Add evaporated 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 muffin cup, and push down with a toothpick, ensuring that egg is fully submerged. Smooth tops.
  • Bake in preheated oven for 20 to 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.


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