Cup Cakes

Original recipe makes 12 cupcakesChange Servings


12 small solid chocolate Easter eggs, unwrapped and frozen


1 1/2 cups all-purpose flour


1 3/4 teaspoons baking powder


1 cup white sugar


1/2 cup butter, softened


2 eggs


2 teaspoons vanilla extract


1/2 cup milk


 ---------------------------------------
1/2 cup butter, softened


2 cups confectioners' sugar


1/2 teaspoon vanilla extract


1 tablespoon milk, or as needed


1 drop food coloring, any color, or as needed


12 candy-coated chocolate eggs (such as Cadbury Mini Eggs®)
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Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a
bowl, whisk together the flour and baking powder.
2. In a mixing bowl, beat the white sugar with 1/2 cup butter until thoroughly mixed, then beat in
the eggs, one at a time, incorporating each egg before adding the next. Stir in 2 teaspoons of vanilla
extract. Stir the flour mixture into the egg mixture, followed by the milk, mixing to make a smooth
batter. Fill each lined cupcake cup about 2/3 full of batter, and push a frozen solid chocolate egg into the
batter in the center of each cupcake so a tiny bit of the egg sticks out.
3. Bake cupcakes in the preheated oven until the tops are lightly browned and the cakes spring
back when pushed with a finger, 20 to 25 minutes. Allow cupcakes to cool completely.
4. In a bowl, beat 1/2 cup of butter with confectioners' sugar and 1/2 teaspoon of vanilla extract;
add 1 tablespoon of milk, a teaspoon at a time, until the frosting is smooth. Beat in your choice of food
color to desired shade, and spread frosting on each cupcake. Top each cupcake with a candy-coated mini
egg for decoration.