Easter Cupcakes

Name: Easter Cupcakes
Cuisine: American
Ingredients: For the Muffins:; 2 eggs; 2 cups self-rising flour (about 250 grams); 3/4 cup vegetable margarine (about 160 grams); 3/4 cup sugar (about 160 grams); 1/2 cup milk (100 ml); 1 pinch salt; Grated zest of 1 lemon; 16 milk chocolate eggs; For Decorating:; 1/2 cup mascarpone (about 125 grams); 3/4 cup sweetened non-dairy whipping cream (about 200 ml); 1 tablespoon sifted powdered sugar; as needed Food coloring,; as needed Easter-themed sugar decorations,; Grated zest of 1/2 lemon

Lacucinaazzurradifrancesca @francesca_lupinetti

Riva Ligure

Easter cupcakes with a mascarpone cream and colorful Easter-themed decorations, plus a delicious surprise inside! So tasty! You have to try them!

Lacucinaazzurradifrancesca @francesca_lupinetti

Riva Ligure

Easter cupcakes with a mascarpone cream and colorful Easter-themed decorations, plus a delicious surprise inside! So tasty! You have to try them!

Saved

Ingredients

For the Muffins:
2eggs
2 cupsself-rising flour (about 250 grams)
3/4 cupvegetable margarine (about 160 grams)
3/4 cupsugar (about 160 grams)
1/2 cupmilk (100 ml)
1 pinchsalt
Grated zest of 1 lemon
16milk chocolate eggs
For Decorating:
1/2 cupmascarpone (about 125 grams)
3/4 cupsweetened non-dairy whipping cream (about 200 ml)
1 tablespoonsifted powdered sugar
as neededFood coloring,
as neededEaster-themed sugar decorations,
Grated zest of 1/2 lemon

Saved

Steps

1

In a bowl, combine the margarine, grated lemon zest, and sugar. Mix well, then add the eggs and a pinch of salt. Mix again, then add the milk.
2

Mix and gradually sift in the self-rising flour, a little at a time. Stir until well combined. Your batter is ready!
3

Line a muffin tin with paper liners. With these amounts, you should get about 16 cupcakes. Spoon about half a tablespoon of batter into each liner. Place a milk chocolate egg in the center of each. Cover each with another half tablespoon of batter, making sure the chocolate egg is completely covered.
4

Preheat the oven to 430°F (220°C), then reduce to 350°F (180°C). Bake for 10 minutes with heat from the bottom only, then 2 minutes with heat from top and bottom, and finally 2 minutes with heat from the top only. These times are approximate! Let the cupcakes cool to room temperature, then transfer them to a serving plate.
5

In a bowl, combine the mascarpone, sifted powdered sugar, and grated zest of half a lemon. Whip until smooth. Add the non-dairy whipping cream and whip again. Add food coloring as desired and whip until combined. Your cream is ready! Keep it in the refrigerator until the muffins are completely cool.
6

Put the cream into a piping bag. Decorate the cupcakes as you like. Add an Easter-themed sugar decoration on top. Your Easter Cupcakes are ready!
7

Serve and enjoy!