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THE cupcake of Easter are a small sweet to bring to the table together with the classic colomba and chocolate egg to delight the eyes and palate of the little ones. From a base of simple vanilla cakes, the Nutella frosting will make the difference once enriched with nice Easter-themed sugars.
I assure you that these cupcakes will be eaten really willingly and, if you have children, I suggest you involve them in the decorations, they will be really happy to be the protagonists of the sweet that they will then serve. This morning, after a hearty breakfast of scones and hot cross buns, we go to distilleries and breweries and then spend the afternoon in Glasgow.
I run away, we will read later; *
How to make Easter cupcakes
In a bowl, mix the sugar with the butter until you get a smooth cream.
Then add the egg and vanilla, then work to obtain a smooth and homogeneous mixture.
Now add the flour and baking powder and mix to form a creamy dough.
Then pour it into the paper cups filling them to half of their height.
Bake in the oven at 180 ° C for 15-20 minutes. Remove from the oven and allow the cupcakes to cool.
Meanwhile, prepare the frosting by whipping the butter cut into chunks with the icing sugar.
Add the Nutella and continue whipping to obtain a smooth and fluffy cream.
Put the frosting in the pastry bag then stuff the cakes.
Decorate your Easter cupcakes with themed sprinkles and serve them.