Easter Cupcakes

Name: Easter Cupcakes with Tony's Chocolonely caramel sea salt chocolate Easter eggs | to share
Total time: 1 h
Yield: 2
Cuisine: 0
Ingredients: 2 piece Egg; 200 g Flour; 150 g Granulated sugar; 100 g Cream cheese; 100 g Powdered sugar; 1.5 teaspoon Ground turmeric; 15 g Baking powder; 180 g Tony's Chocolonely - caramel sea salt chocolate Easter eggs; 100 milliliters [Plant-based] milk; 15 milliliters Sunflower oil; 75 g [Plant-based] butter; ¼ teaspoon Salt

with Tony's Chocolonely caramel sea salt chocolate Easter eggs | to share

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Recipe

Allergens:

•Tarwe

•Melk (inclusief lactose)

•Soja

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total1 hour

Cooking Time1 hour

DifficultyEasy

Ingredients

/ Serving 2 people

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

Energy (kJ)7779 kJ

Calories1859 kcal

Fat80.5 g

Saturated Fat27.9 g

Carbohydrate250.3 g

Sugar175.8 g

Dietary Fiber4.3 g

Protein25.7 g

Salt5 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Mixer

•Baking Paper

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.