Cupcakes Easter
Tags:
Recipe
Allergens:
Egg
•Wheat
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time
Cooking Time
DifficultyEasy
Ingredients
/ Serving 2 people
2 piece
Egg
(Contains Egg)
200 g
Flour
(Contains Wheat May be present Gluten)
150 g
Granulated sugar
(May be present Gluten)
100 g
Cream cheese
(Contains Milk)
100 g
Powdered sugar
(May be present Milk, Egg, Soy, Gluten, Tree nuts)
1.5 teaspoon
Ground turmeric
150 g
Tony's Chocolonely - Easter eggs assortment
15 g
Baking powder
(Contains Wheat May be present Egg, Gluten, Lupin, Milk, Soy)
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)5779 kJ
Calories1381 kcal
Fat52.3 g
Saturated Fat27.9 g
Carbohydrate202 g
Sugar130.3 g
Dietary Fiber4.3 g
Protein25.7 g
Salt4.4 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.
Cooking Steps
1
- Take the butter out of the fridge, weigh it out and cut it into cubes. Let the butter 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).
Tip: if you have paper cupcake or muffin liners, use these instead.
2
- In a large bowl, beat the (soft) butter, sugar and sunflower oil with a handheld mixer on medium-high speed until pale and fluffy.
- Add the eggs one at a time and mix until evenly incorporated.
- Add the weighed flour to the wet mixture, along with the salt and baking powder, and mix until just combined.
- Gradually add the milk and mix softly until fully combined.
3
- 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 cooked through and golden brown.
- Meanwhile, add the cream cheese, curcuma and powdered sugar to a large bowl and mix until you have a thick frosting.
- Keep in the fridge until the cupcakes are done.
4
- 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 to frosting onto the cupcakes.
- Decorate the cupcakes with the Easter eggs.