If the Easter eggs are hidden well enough, you can work up quite an appetite at an Easter egg hunt. So when your kids are done hunting, why not treat them to some Easter egg hunt mini-cupcakes? Topped with a lawn of easy-to-make green frosting and couple of candy eggs, these are a fun Easter treat. And since there are already plenty of sweets on Easter, these are mini-cupcakes to save room for chocolate bunnies.
The frosting is a simple buttercream that you can whip up no time and is so rich and creamy, you’ll hardly want to share. The cake is also a very easy batter that will work just as well for regular-sized cupcakes if you don’t have a mini-cupcake tin.
Easter Egg Hunt Mini-Cupcakes
makes 48 mini cupcakes
for the cupcakes
4 eggs (separated and at room temperature)
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup of butter (room temperature)
2 cups sugar
1 teaspoon vanilla extract
1 cup milk (room temperature)
Preheat the oven to 350 degrees, butter the mini muffin tins, and line the cups with paper.
With a mixer or beaters, beat the egg whites until they form soft peaks. Spoon the egg whites into a small bowl and set aside. Next, combine the flour, baking powder, and salt in a medium mixing bowl and set aside.
In the same bowl you used for beating the eggs whites, beat the butter until it is light and fluffy. Add the sugar and beat for two more minutes. Next, beat in the egg yolks one at a time, and add the vanilla.
Put your mixer on low, add half the milk and half the flour, and then the other half of the milk and the other half of the flour. Then, add half the eggs whites and mix just until combined. Fold in the second half and mix gently with a spoon or spatula.
Spoon the batter into the muffin tins, filling each cup 2/3 – 3/4 of the way full, depending on how big you want the cupcake to be. Bake for about 20 minutes, or until the cupcakes are a light golden color and a toothpick inserted in the center comes out clean.
Cool cupcakes completely and then frost.
for the buttercream frosting
12 tablespoons unsalted butter (room temperature)
1 1/2 cups confectioners sugar
2 – 3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
5 drops green and 2 drops yellow food coloring
With a mixer on medium speed, cream the butter until it is light and fluffy, then slowly add the sugar. Once the butter and sugar are fluffy and smooth, add 2 tablespoons of lemon juice, the food coloring, and the vanilla extract. Test the flavor and add more lemon juice if you’d like.
Frost the cupcakes, add sprinkles, and place two candy eggs on each. Enjoy!
For more Easter treats check out “Easter Basket Case: 12 homemade treats for kids!”