Cake

Vanilla Easter Egg Cupcakes

March 4, 2018

Spring is in the air and Easter is coming up on April 1st.  It’s usually the only time of the year I get really “girly” and allow pink and Robin’s egg  blue into my daily life. It’s beautiful outside, the birds are singing….feels like a cupcake day!

I searched through my vast folder of untried recipes and found a photo of Easter egg cupcakes. I didn’t have the recipe so I used  a Vanilla Cupcake recipe from Glorious Treats. This recipe came with a Coffee Buttercream frosting but I decided to go with my favorite, also from Glorious Treats, Vanilla Cream Cheese Frosting. I was drawn to this cupcake recipe because it uses cake flour. I’ve never used cake flour and wanted to give it a try.

I made a few changes in the recipe as there was no small container of milk at the store (I don’t drink milk) and I had vegetable shortening on hand instead of oil. Converting the oil to shortening was a no brainer but I had a harder time with milk to heavy cream, which was also already in the frig. Milk has proteins that add lightness and structure. If using cream, the batter can be more dense and oily so more adjustments must be made. I’ve used almond milk in the past in place of cow’s milk. In this case, I added 2 tablespoon of heavy cream and 1/3 cup of almond milk. The batter tasted really good so I thought, yay, this is going to work. Ah, no.

They baked perfectly, except for having to add three extra minutes in the oven. I whipped up the cream cheese frosting, loaded it into the pastry bag and let it sit in the frig for 10 minutes while the cupcakes finished cooling. I couldn’t find my jumbo tip so I used a large star tip. A jumbo would have been much better as I think the ratio of frosting to cake was off.

I then took a chunk of dark chocolate and shaved pieces to create a little nest on top before adding Cadbury Mini Milk Chocolate Eggs.  It’s shocking any eggs made it to the cupcakes. Cadbury rocks (mic drop).

Moment of truth…the taste test. Well, I wasn’t thrilled. I’m thinking the almond milk helped bring out the cake flour taste. There isn’t enough frosting in the world to mask that taste. Sorry neighbors, I won’t be bringing these over for you. You’ll have to wait until my next batch with good ole’ all-purpose flour.

Note: I found the recipe that goes with the original photo that was my inspiration. Check out the recipe for White Chocolate Easter Egg Cupcakes at Garnish & Glaze.

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2 Comments

  • Reply
    Jane Caruthers
    March 4, 2018 at 7:03 pm

    Beautifully presented and photographed! They look delicious from here.

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