Mini Egg Cupcakes
Get cracking with these adorable mini-cupcakes which can be served in an egg tray.
- Prep: 1 hour and 15 min
- Baking: 15 min
Ingredients
- For the cupcakes
- 1 cup (250 ml) all-purpose flour
- 3/4 teaspoon (3.75 ml) baking powder
- 1/4 teaspoon (1.25 ml) salt
- 6 tablespoons (90 ml) unsalted Canadian butter (at room temperature)
- 2/3 cup (170 ml) granulated sugar
- 1 teaspoon (5 ml) finely grated lemon zest
- 1 large egg, plus 1 egg yolk
- 1 teaspoon (5 ml) pure vanilla extract
- 1/3 cup (84 ml) Canadian whole milk
- For the frosting
- 1 stick (125 ml) unsalted Canadian butter (at room temperature)
- 2 cups (500 ml) powdered sugar
- 1 pinch of salt
- 1 teaspoon (5 ml) pure vanilla extract
- 1 tablespoon (15 ml) Canadian whole milk
- Yellow, pink and blue food coloring
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Preparation
For the cupcakes
Before you start working, pre-heat your oven to 350 degrees F.
Prep your 24-cup mini-muffin pan with cupcake paper liners.
Whisk your dry ingredients (flour, baking powder and salt) in a medium bowl.
Beat the butter and granulated sugar in a large bowl with a hand or stand mixer on medium-high speed until you have a fluffy mixture, should take about 4 minutes.
Add in the lemon zest and keep mixing.
Add in the whole egg, then the yolk, beating well after each addition; mix in the vanilla.
Reduce the mixing speed to low and mix in the flour mixture in three small batches, alternating adding the milk. Keep mixing on medium speed until well combined.
Divide your batter among the cupcake cups, filling them two-thirds of the way.
Bake until the cupcakes are golden and the tops spring back when pressed, should take about 15 minutes.
Transfer to a wire rack and let cool.
For the frosting
Mix the butter, powder sugar and salt in a large bowl with a hand or stand mixer on medium speed until combined.
Add the vanilla and mix on medium-high speed until nice and creamy, about 3 minutes.
Add the milk and beat until fluffy, shouldn’t take more than 1 minute.
Divide the frosting equally among 3 small bowls.
Add the yellow food coloring to the first one, pink to the second and add blue to the last one.
Fill a frosting bag fitted with a 1/2-inch round tip by alternating spoonfuls of the different colored frosting
Swirl onto the cupcakes.
Tips
For health and hygiene reasons, don’t use an egg carton made of cardboard.
