Easter Cupcakes
Laura Burgon
12 cupcakes
10 minutes
20 minutes
A delightful treat that beautifully combines the rich, indulgent flavors of caramel with the light, airy texture of a cupcake. Transform a simple cupcake for Easter with the addition of salted caramel buttercream & mini-eggs. To add a festive Easter flair, decorate with pastel-colored sprinkles, mini chocolate eggs, or edible flowers.
These Easter Cupcakes with salted caramel buttercream are sure to be a hit at any springtime gathering, delighting guests with their irresistible flavor and charming appearance.
Ingredients
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110g self raising flour
110g caster sugar
110g Stork or softened butter
1 tsp baking powder
2 large eggs, beaten
½ a tsp per cupcake
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300g icing sugar
150g very soft butter
1 Packet of mini-eggs
sprinkles to decorate
150g Thursday Cottage Salted Caramel Spread
Directions
Pre-heat the oven to 180degrees/160degrees fan and put the cupcake cases in the cupcake tin
Place the butter, sugar, flour, eggs into a large mixing bowl and either using a wooden spoon or electric whisk, beat until you create a pale, yellow mixture.
Using the teaspoons, half fill each of the cupcake cases and place in the pre-heated oven for 20 minutes or until a skewer comes out clean.
Place on a cooling rack to cool completely then using a sharp knife cut a small disc out and fill each cupcake with ½ a tsp salted caramel spread.
Meanwhile, in a clean & roomy bowl add the softened butter and icing sugar to make the buttercream. Gentle beat by hand or with an electric whisk until smooth then stir in the salted caramel spread until completely combined. Taste and add more salted caramel if required.
Place the butter cream in a piping bag or just use a spoon to cover the top of the cupcake.
Decorate with the mini-eggs and colourful sprinkles.
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