Speckled Eggs Cupcakes
Ingredients
For the Cupcakes (Vanilla Base):
- 1½ cups cake flour
- 1½ tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter (room temperature)
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla essence
- 1/2 cup milk
For the Buttercream:
- 1 cup butter (room temperature)
- 3 cups Icing sugar (sifted)
- 1-2 tbsp milk
- 1 tsp vanilla
- gel food colouring as needed (pastel shades)
Topping:
- 1-2 packs Speckled chocolate eggs
- Toasted coconut (optional)
Instructions
Preheat oven:
- Preheat oven to 180°C and line a muffin tray with cupcake liners.
Cream butter and sugar:
- Beat butter and sugar until light and fluffy.
Add eggs:
- Add eggs one at a time, beating well after each addition.
- Add vanilla essence.
Prepare dry ingredients:
- Sift together flour, baking powder, and salt.
Combine the batter:
- Add dry ingredients alternately with milk and mix until just combined.
Fill and bake:
- Fill cupcake liners ¾ full and bake for 18–20 minutes.
- Cool completely.
Buttercream Method
Beat butter:
- Beat butter until pale and fluffy (3–4 minutes).
Add sugar:
- Gradually add icing sugar and mix well.
Finish buttercream:
- Add vanilla and milk and beat until smooth and fluffy.
Color frosting:
- Divide and add gel colors to create pastel shades.
Decoration
Pipe frosting:
- Pipe buttercream onto cooled cupcakes.
Add topping:
- Place 3–4 speckled eggs on top.
Optional finish:
- Sprinkle toasted coconut first, then place eggs for a nest effect.
Cooking:
- Bake at 180°C until cupcakes are soft, fluffy, and lightly golden.
Notes
Pro Tips:
✔ Do not overmix batter
✔ Use room temperature ingredients
✔ Cool completely before frosting
✔ Use gel colors for vibrant shades
✔ Add filling inside for surprise center
✔ Use room temperature ingredients
✔ Cool completely before frosting
✔ Use gel colors for vibrant shades
✔ Add filling inside for surprise center
