Wednesday, 17 April 2013

White chocolate easter egg cupcakes recipe

White chocolate easter egg cupcakes recipe
Desserts are always well-known with children - big and small! These are created with pleasantly frothy sweet and lead with white-colored frosting and a number of candy egg - just in situation you haven't had enough candy already!
Serving Size:


Cake wait, Desserts & Food preparation, Chocolate, Desserts, Easter time snacks, Kids cooking, Kids meals, Lunchtime box, Celebration food
Special Info:

Nut free

    80g PLAISTOWE Additional Creamy Top quality White candy, chopped
    125g saltless butter, chopped
    1 cup caster sugar
    ½ cup (125mL) milk
    ½ cup simply flour
    ½ cup self increasing flour
    1 egg


    2 glasses frosting sugar
    50g saltless butter, softened
    2 tbsps milk


    little happy easter ! (I used M&M Speckled eggs)


Preheat range to 170°C. Position cupcake documents in a 12-hole muffin plate. Position the candy, butter, caster glucose and dairy products in a huge pot over low warm. Mix sometimes until sleek, then awesome 15 moments.

Sift flours into candy combination and stir to merge, stir in egg. Add combination equally into document situations.

Bake for 50 percent an hour or until a skewer placed into the center of the cupcake comes out fresh. Exchange to a cable holder to awesome.


Cream butter until mild and sleek. Add the dairy products and half the sifted frosting glucose. Defeat until well mixed. Add the staying frosting glucose and beat until combination is mild and comfortable. The combination should be a spreadable paste; if it is too dry add some more dairy products, if too wet add more frosting glucose.


Spread each cupcake with a tbsp of frosting and beautify with three (or more) little Easter time egg.

    An excellent present for buddies and pals children. Even better, take un-iced cupcakes to your get together and let the children ice and beautify the cakes themselves

No comments:

Post a Comment