Easter is coming up very soon! If you still don’t know what to make for your Easter brunch or dessert, may I suggest these cute cupcakes? A moist yellow cake with creamy frosting and adorable marzipan eggs and bunnies. Easter themed and delicious.
Yesterday I dyed some eggs with my husband and was super shocked to find out that he had never dyed eggs before in his entire life! For me it’s a longstanding family tradition and I’d really miss it if I’d ever skip it. For him the process was more like: “Okay they aren’t white anymore, now they’re colored, big deal” While I was like “OMGGGG COLORED EGGS!! SOOOO BEAUTIFUL!”. (I think you can tell that we perceive these things differently.)
The holidays always pass by so quickly as we have all of our days planned out already. On Monday we are going to visit family and I’m really looking forward to seeing all of them again. Especially my brother and his wife since they are going to have their first baby soon and I’m really looking forward to being an aunt! It’s kind of the cool part since you can hand the baby back at some point and then go home and sleep in. (Which they can’t). Sorry guys if you are reading this 😉
What are you doing for the holidays? Are you also going to see your family? I wish you a joyous fest!
- 190g flour (1 and 1/2 cups)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 50g butter, softend (1/2 stick)
- 150g white granulated sugar (3/4 cups)
- 2 large eggs
- 60ml canola oil (1/4 cup)
- 120ml buttermilk (1/2 cup)
- 1 teaspoon vanilla extract
- 50g butter, softened (1/2 stick)
- 5 drops clear vanilla extract
- 3 drops clear almond extract
- 250g powdered sugar (2 and 1/4 cup)
- 3 tablespoons water
- green food coloring
- marzipan eggs and bunnies
- Preheat oven to 180°C or 350°F and fit a muffin tin with liners.
- In a medium bowl, combine flour, baking soda and salt, stirring with a whisk.
- In a seperate bowl, cream together butter and sugar for 2 min. Then add in the eggs, one at a time, stirring well after each addition. Then add in the oil, buttermilk and vanilla and mix for another minute.
- Pour the dry ingredients into the wet and mix with a whisk until no flour specs remain.
- Fill into prepared muffin tin. Make sure to only each cavity 3/4 full so they won't overflow when baking. Bake for 20min or until a toothpick inserted comes out clean. Cool completely.
- Cream the butter until pale and fluffy for 2 min, then add in vanilla and almond extract and mix to combine.
- Sift the sugar onto the butter and add the water and food coloring. Continue mixing until the consistency of your frosting resembles ice cream.
- To pipe the frosting onto the cupcakes, fit your piping bag with a Wilton 106 tip and pipe around the whole top of the cupcake. Add marzipan figures of your choice. I used eggs and bunnies.
- Add the marzipan figures on the same day as you are serving the cupcakes, otherwise colors may bleed if stored together longer overnight. Store these cupcakes in airtight containers for up to 3 days. Or freeze the cupcakes without the frosting for up to 3 months.