Easter Cupcakes
with Tony's Chocolonely caramel sea salt chocolate Easter eggs | to share
.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 piece
Egg
(Contains: Ei)
200 g
Flour
(Contains: Tarwe May be present: Gluten)
150 g
Granulated sugar
(May be present: Gluten)
100 g
Cream cheese
(Contains: Melk (inclusief lactose))
100 g
Powdered sugar
(May be present: Gluten, Melk (inclusief lactose), Ei, Soja, Noten)
1.5 teaspoon
Ground turmeric
15 g
Baking powder
(Contains: Tarwe May be present: Gluten, Melk (inclusief lactose), Ei, Soja, Lupine)
180 g
Tony's Chocolonely - caramel sea salt chocolate Easter eggs
(Contains: Melk (inclusief lactose), Soja May be present: Gluten, Ei, Noten, Pinda's)
Not included in your delivery
100 milliliters
[Plant-based] milk
15 milliliters
Sunflower oil
75 g
[Plant-based] butter
¼ teaspoon
Salt
Nutrition Values
Utensils
Cooking Steps
- Take the butter out of the fridge, weigh and then dice it. Let the cubes come up to room temperature.
- Preheat the oven to 180°C.
- Line a muffin tin with baking paper by cutting squares large enough to fit in each muffin tin cup (see Tip).
- In a large bowl, beat the (soft) butter, granulated sugar and sunflower oil with a handheld mixer on medium-high speed until pale and fluffy.
Tip: if you have paper cupcake or muffin liners, use these instead.
- Add the eggs one at a time and mix until evenly incorporated.
- Weigh the flour and add it to the bowl, along with the salt and baking powder, and mix until just combined.
- Gradually add the milk and mix softly until fully combined.
- Divide the batter over the lined muffin tin, filling each cup until it almost reaches the top.
- Bake in the oven for 18 - 20 minutes until fully done and golden brown.
- Meanwhile, add the cream cheese, turmeric and powdered sugar to a large bowl and mix until you have a thick frosting.
- Keep in the fridge until the cupcakes are done.
- Take the cupcakes out of the tin and allow to cool before decorating.
- Transfer the frosting to a plastic bag and cut off a small corner. Pipe the frosting onto the cupcakes and decorate with the Easter eggs.
