Zutaten für Easter Surprise Cupcakes
- 1 cup (2 sticks) softened butter
- Light Brown Sugar
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 24 small chocolate eggs
Cleverer kochen mit Sous, Ihrem Küchenbegleiter
Fehlt Ihnen eine Zutat für dieses Easter Surprise Cupcakes? Brauchen Sie eine perfekte Weinbegleitung oder eine Idee für eine gesunde Beilage? Raten Sie nicht – fragen Sie Sous! Ihr KI-gestützter Sous-Chef hilft Ihnen in Sekundenschnelle, Zutaten auszutauschen, Portionsgrößen anzupassen und Geschmackstipps zu entdecken.
Zubereitung von Easter Surprise Cupcakes
- Preheat oven to 350°F (175°C) and line a 24-cup muffin tin with paper baking cups.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each muffin liner about ⅓ full with batter. Gently press a small chocolate egg into the center of each.
- Top with the remaining batter, filling the liners about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cool, frost and decorate your Easter Surprise Cupcakes with your favorite icing and sprinkles!
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
8 g
Zucker
60g
Fett
18g
Kohlenhydrate
8g
