Happy Easter everybody!
I don’t know about you guys, but I love this holiday. The chocolate, the spring that starts pointing its nose, the extra day off from work… Especially all the treats, chocolates and the family that comes back together.
This year I didn’t have the chance to go see my family, but I still wanted to make something special just to celebrate, because why the hell not. And then I found these M&M’s in my store and then I knew it, it just came to me.
I wanted to keep it simple and give the entire attention to these beautiful little chocolate candies. I started with a simple vanilla cupcake with a cream cheese frosting, topped with some pretty M&M’s. I used both recipes from The Hummingbird Bakery Cookbook. (You can buy it right here… It’s one of my favourites)
Easter Vanilla Cupcakes
- Makes 12 Cupcakes
- Ingredients for the cupcake
- 120 g self raising flour
- 140 g caster sugar
- a pinch of salt
- 40 g butter, at room temperature
- 1,2 dl whole milk
- 1 egg
- ¼ tsp vanilla extract
- Ingredients for the frosting
- 150 g icing sugar
- 25 g unsalted butter, at room temperature
- 62,5 g of cream cheese
- Directions for the Cupcakes
- Preheat the oven to 170°C.
- Put the flour, sugar, baking powder, salt and butter in a bowl and use a handheld electric mixer to slowly beat it together to a sandy consistency. Everything must be well combined. Gradually pour in half the milk and beat until the milk is just incorporated.
- Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Make sure to scrape any unmixed ingredients from the side of the bowl with a rubber spatula. Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
- Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched. Keep an eye on them, because every oven is different. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
- Directions for the Frosting
- Mix the powder sugar and the butter with an electric handmixer until everything is well combined.
- Add the cream cheese and keep on beating the mixture until everything is completely incorporated. Put the machine on the highest stand and keep on beating everything for at least 5 minutes until the mixture is light and fluffy.
- Don’t beat the mixture for too long, or else the frosting can become liquid.
- Final directions
- When the cupcakes are completely cool, top them with some frosting. (I like mine with a little frosting, that’s why I always divide the recipes by two.) To top it all, I put two-three M&M’s on the frosting to make it into a little nest.
- Let it sit for a few minutes in the refrigerator to let the frosting harden a tiny little bit and then enjoy them with a some tea or coffee.
These are so light and fluffy and the M&M’s on top of them gives this recipe a bit of a kick.
What did you do at Easter? Tried out any special recipes? Don’t hesitate to post some recipes you would like to share. I want to try all of them and learn some new ones. Even though I look through the internet every day looking for new recipes, I’m sure there’s a lot more out there that I haven’t even seen yet. Let’s share the love for cooking.