RECIPES WITH MILK
Easter Cupcakes
Preparation time: 30 minutes
Cooking time: 15 minutes
INGREDIENTS
For the cupcakes (16 pieces):
120g butter (at room temperature)
120g powdered sugar
2 eggs
100 ml STAMOU fresh cow’s milk
1 tsp vanilla extract
120g self-rising flour (sifted)
For the vanilla frosting:
250g butter (softened)
300g powdered sugar (sifted)
1 pinch of salt
1 tsp liquid vanilla
Zest of 1 lemon
For the chocolate frosting:
2 tbsp cocoa powder (sifted)
For decoration:
Chocolate shavings
Easter chocolate eggs
METHOD
- Preheat the oven to 180°C and line a 16-cupcake tray with cupcake liners.
- Whisk the butter and powdered sugar together in a mixer until pale and fluffy.
- Add the eggs along with the vanilla extract.
- Then, add the milk and flour and mix until the butter is smooth.
- Pour the butter into the cupcake liners, filling them three-quarters full.
- Bake for 10-15 minutes or until golden. Then, place them on a rack to cool.
- For the vanilla frosting, whisk the butter until fluffy, gradually adding the powdered sugar. Finally add the vanilla, salt and lemon zest.
- Whisk the mixture until it is smooth and fluffy. If it’s too stiff, you can add a little milk.
- For the chocolate frosting, take half of the vanilla frosting and add sifted cocoa powder.
- Place each frosting into separate piping bags and decorate the cupcakes using a pastry tip.
- Decorate on top with three chocolate eggs and some chocolate sprinkles to make it look like a nest.
Watch the video for the recipe here
@stamoudairy
