Apr 14, 2006

Surprise Spring Cupcakes

I'm an e-mail newsletter junkie. Almost every newsletter from any food-related company that you can think of arrives in my inbox regularly. It's a great way to get a continuous stream of new recipes and ideas coming!

This recipe arrived from Robin Hood Flour, and they have generously allowed me to reprint it here for you. These folks have some of the neatest ideas! These cupcakes make a yummy treat for Easter, and would also be a good way to use up leftover chocolate eggs, if of course there are any!

Surprise Spring Cupcakes

Source: Robin Hood

  • 2/3 cup butter, softened
  • 1 3/4 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/4 cups milk
  • 3 cups Robin Hood All-Purpose Flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 24 miniature chocolate Easter eggs, unwrapped

Pre-heat oven to 350 F (180 C). Line 24 muffin cups with paper liners.

Cream butter and sugar in large bowl of electric mixer, until light and fluffy. Beat in eggs and vanilla. Add milk and mix until incorporated. Batter will be thin. Add flour, baking powder and salt, and mix until smooth.

Spoon batter into prepared cupcake pans, filling 3/4 full. Place unwrapped chocolate egg into each cupcake pan, and push down with the tip of a knife, ensuring that egg is fully submerged. Smooth tops.

Bake in pre-heated oven for 20 - 25 minutes, or until toothpick inserted comes out clean. Remove from oven and let cool 10 minutes in pan. Allow to cool completely on wire rack.

Frost cupcakes with buttercream frosting.

Enjoy these delicious treats - I know I will! Happy Easter everyone!