Best Cupcakes Recipe for Easter

This easy cupcake recipe is a delicious vanilla cupcake with chocolate butter icing. Un-iced cupcakes can be frozen for up to 6 weeks.

“Get this cupcake recipe & shop ingredients online: http://www2.woolworthsonline.com.au/Shop/Recipe/3601

Line a 12-hole muffin pan (1/3-cup capacity) with cupcake paper cases. Beat butter, sugar and vanilla in the bowl of an electric mixer until pale. Add eggs, one at a time, beating between additions until combined. Transfer to a large bowl. Add milk and sifted flour, in two batches, stirring until combined. Divide among each paper case. Cook at 180°C fan-forced for 15-18 minutes, or until cooked when tested with a skewer. Stand for 10 minutes in pan before transferring to a wire rack to cool completely. To make chocolate frosting, beat butter in the bowl of an electric mixer until light and fluffy. Sift combined icing sugar and cocoa into a bowl. Then add mixture ¼ cup at a time to the butter, beating until smooth. With motor running, gradually pour in cooled chocolate until combined. Spoon frosting into a piping bag fitted with a 1cm star nozzle. Twist top and pipe onto cooled cupcakes. Decorate with Easter eggs.

Prep mins: 20
Cook mins: 15-18
Servings: 12 cupcakes

Ingredients
125g Woolworths Select salt-reduced butter, chopped, softened
½ cup Homebrand caster sugar
1 teaspoon vanilla extract
2 Woolworths Select free range eggs, at room temperature
½ cup Woolworths full cream milk
1 1/3 cups Homebrand self raising flour
12 Chocolate Easter eggs, to garnish
Chocolate Frosting
250g Woolworths Select salt-reduced butter, chopped, at room temperature
1½ cups Homebrand icing sugar mixture
1/3 cup Homebrand cocoa
200g block Woolworths Select dark chocolate, melted and cooled

Directions:
1. Preheat oven to 180°C fan-forced. Line a 12-hole muffin pan (1/3-cup capacity) with cupcake paper cases.
2. Beat butter, sugar and vanilla in the bowl of an electric mixer until pale. Add eggs, one at a time, beating between additions until combined. Transfer to a large bowl. Add milk and sifted flour, in two batches, stirring until combined. Divide among each paper case. About 2½-3 tbsp.
3. Cook for 15-18 minutes, or until cooked when tested with a skewer. Stand for 10 minutes in pan before transferring to a wire rack to cool completely.
4. To make chocolate frosting, beat butter in the bowl of an electric mixer until light and fluffy. Sift combined icing sugar and cocoa into a bowl. Then add mixture ¼ cup at a time to the butter, beating until smooth. With motor running, gradually pour in cooled chocolate until combined.
5. Spoon frosting into a piping bag fitted with a 1cm star nozzle. Twist top and pipe onto cooled cupcakes. Decorate with Easter eggs.

Tip1: Un-iced cupcakes can be frozen for up to 6 weeks, wrapped individually and thawed overnight in the fridge.
Tip2: To test if cupcakes are cooked, insert a skewer and if it comes out clean it is cooked.
Tip3: To prevent the butter mixture from curdling, make sure the eggs are at room temperature.

Tools you may need:
• Stand mixer or hand held electric beaters
• 12-hole muffin pan

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Shop all the ingredients from this recipe and more on Woolworths’ website : http://www2.woolworthsonline.com.au/