Happy Easter! Today I decided to make these super cute and delicious Easter Egg Cupcakes with Buttercream Frosting! These cupcakes are made with a lemon base note (I used lemon juice, but the recipe calls for lemon extract, both work well) and topped with the popular Cadbury Mini Eggs on top to create an Easter Egg Hunt scene.
A few modifications that I made included creating a 4th egg, as I ran out of eggs at home, but fortunately I was able to find out a suitable substitute. The substitute for the egg I used was a combination of: 2tbsps water + 2 tsps baking powder + 1tsp vegetable oil (I used olive oil) = 1large egg. Fortunately, it worked out well and didn't affect the overall taste too much.
I also ended up making homemade buttermilk by combining: 2 cups of 2% milk + 2tbsps of vinegar = 2 cups of buttermilk. In terms of baking time, it took approximately 20 min for the regular sized cupcakes and about 15 min for the mini cupcakes. The recipe made in total 18 regular sized cupcakes + 26 mini cupcakes.
As for the buttercream, I ended up having to add about 6 tbsps of heaving whipping cream + 2 tbsps of water, as I found the mixture to be too thick to pipe, given how thin the icing tip was to make it look like grass. I also ended up using gel green food colouring and I used 3 mini eggs on the large cupcakes and 1 mini egg for the mini cupcakes. Overall, this recipe turned out well and I hope you enjoyed this review! Happy baking and happy Easter weekend everyone :)
Here is the link to the recipe: tasteandtellblog.com
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