Easter cupcakes with white chocolate icing
Votes: 1
Time: 35 min.
Complexity: easily
Quantity: 12 cupcakes
Complexity: easily
Quantity: 12 cupcakes
You can use any candies and sweets you enjoy to decorate Easter cupcakes. They're especially great if they're brightly colored and come in a variety of textures and flavors. Bake light and airy vanilla cupcakes with a refreshing hint of orange flavor and aroma, then top them with a delicate white chocolate and cream cheese frosting. It makes a wonderful base for any topping. The more different gummies, jelly beans, and berries you choose for decoration, the brighter and more impressive the treat will look on your holiday table.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcakes
- 1.5 cups premium flour
- 1.5 tsp baking powder
- 0.5 tsp salt
- 110 g (0.5 cup) butter, room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 teaspoon salt
- 1 large egg
- 2 egg yolks
- 0.5 cup sour cream
- Zest of half an orange (about 1 tsp)
- Juice of half an orange (about 1.5 tbsp)
Glaze
- 2/3 tbsp. white chocolate granules
- 2 tsp. confectionery fat
- 220 g of cream cheese, room temperature
- 2 tablespoons orange juice
- 1 tsp vanilla extract
- A pinch of salt
- 2 cups powdered sugar
- Various toppings: such as blueberries, chocolate-covered eggs, jelly beans, colorful puffed cereal, licorice rope, chocolate-covered graham crackers
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Recipes with similar ingredients: premium flour, white chocolate, chocolate chips (granules), eggs, sour cream, cream cheese
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line three metal muffin tins (6-cup each) with paper cups.
- GlazePlace the chocolate chips and shortening in a medium microwave-safe bowl. Microwave on high power, stirring occasionally, until the chocolate is melted, about 40-50 seconds. Stir until smooth.
- Using an electric mixer on low speed, beat the cream cheese in a small bowl until smooth, about 1 minute. Stir in the melted chocolate, orange juice, vanilla, and salt. On low speed, beat in the powdered sugar, 1/2 cup at a time, until smooth, about 2-3 minutes. Cover with plastic wrap.
- CupcakesIn a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter, sugar, vanilla, and salt with a mixer on high speed until light and fluffy. Add the egg and yolks, one at a time, beating well after each addition. With a mixer on medium speed, beat in the sour cream, zest, and juice. Reduce the mixer speed to low and add the flour mixture. Beat until smooth.
- Fill each cupcake tin two-thirds full with batter. Bake until a toothpick inserted into the center comes out clean, 17-20 minutes. Cool the cupcakes in the tins on a wire rack for 10 minutes. Then remove from the tins and cool completely.
- Using a small metal spatula, spread the icing onto the cooled cupcake tops; decorate with sprinkles, candies, or berries.
Categories:
recipe / Mixer / Festive dishes / Easter / Desserts / Cupcakes, biscuits / Cakes / / American cuisine / Melissa d'Arabian
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