My second batch of Easter cupcakes are done! I'm trying to come up with as many cute Easter cupcakes as possible. My first Easter cupcakes were chick-themed, these are bunny-themed. Below are the recipes and how-to's. The cupcake recipe is Nigella Lawson's 'Buttermilk Birthday Cake' converted into cupcakes and the frosting is my regular Buttercream Icing recipe. Fun to make (& bake)!
For recipe and how-to's click on the picture.
Buttermilk Cupcakes: Nigella Lawson's 'Buttermilk Birthday Cake' - How To Be A Domestic Goddess
Will make about 22 cupcakes, but I halved the recipe, so I got 11. This is the full recipe:
- 1 ⅔ cups all-purpose-flour
- 1 ½ teaspoons baking powder
- ½ baking soda
- ¼ teaspoon salt
- ¾ cups + 2 tablespoons buttermilk (or ⅓ cup plain yogurt mixed with ½ cup low-fat milk)
- 1 ½ teaspoons vanilla extract
- ½ cups soft unsalted butter
- ¾ cup sugar
- 3 large eggs
- Preheat the oven to 350˚F/180˚C.
- Sift flour, baking powder and salt together into a bowl and set aside. Pour the buttermilk into a measuring cup and stir in the vanilla. Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy. Reduce the speed and add the eggs one at a time, beating for 30 seconds between additions. Add alternating increments of the flour mixture and the vanilla-buttermilk, blending well after each addition; this should take 3 to 5 minutes.
- Fill the cupcake liners ¾ full and bake for 15 to 20 minutes or until a cake tester comes out clean.
- 1 cup confectionars' sugar
- 2 tablespoons unsalted butter, softened (if you want to make white icing replace the butter with shortening)
- 1 teaspoon pure vanilla extract
- 5 tablespoons milk
- 1 drop red food coloring (if you're making pink)
- Sift the confectionars's sugar.
- Add the softened butter (or shortening), milk, vanilla and food coloring.
- Mix until the frosting has a slight dropping consistency.