Easter Egg Surprise Cupcakes, Desserts for Easter
Ingredients:
2 1/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon salt 2/3 cup margarine, softened 1 cup brown sugar 3/4 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 1/4 cups milk 24 small chocolate eggs, unwrapped
Frosting:
sweetened whipped cream food coloring – blue, green and yellow jelly beans or other decorative edible candy eggs
Method:
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the margarine, brown sugar and white sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped. Frost and decorate as desired.
Frosting: Fill whipped cream in 2-3 diff. colors and pipe the icing directly onto the cupcakes using a star nozzle. Decorate with jelly beans or other candy eggs.
Makes 24 cupcakes.
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