These cupcakes stylized as pastel colored eggs will become wonderful decoration of the festive table. And if you go for tea, bring them to your loved ones along with traditional easter eggs. They will look especially nice in cardboard egg tray. Cupcakes baked from simple ingredients: flour, sugar, butter, milk, eggs and baking powder. Give them a subtle citrus flavor by adding to the dough grated lemon zest. And after baking, cover the mini cupcakes butter cream painted in pastel blue, pink and yellow Colour. The pastry bag is filled with all colors at once, and in the result is a very spectacular color глазурь. 
Time: one час. 30 min. Difficulty: easy. Quantity: 24 cupcakes. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cupcakes
- 1 tbsp. premium flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 6 tbsp. l (90 gr.) Butter, room temperature
- 2/3 Art. granulated sugar
- 1 tsp finely grated lemon zest
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- 1/3 Art. whole milk
Pastel frosting
- 110 gr. butter, room temperature
- 2 tbsp. powdered sugar
- A pinch of salt
- 1 tsp vanilla extract
- 1 tbsp. l whole milk
- Yellow, pink and blue food coloring.
Recipes with similar ingredients: premium flour, lemon zest, vanilla extract, milk, eggs
Recipe preparation:
- Preheat the oven to 175 ° C. Lay out paper tins in 24 mini muffin uniform.
- Bake cupcakes: in a medium-sized bowl, mix whisk flour, baking powder and salt. In a large bowl with a mixer on moderately high speed beat butter and sugar until getting lush mass, about 4 minutes. Stir in the lemon zest. Stir in the whole egg, then the yolk, whisking well after each additions; mix vanilla. Reduce mixer speed to low and mix flour mixture in three passes, alternating it with milk. Whisk dough at a moderate speed.
- Spread the dough evenly over the tins, filling them in two thirds. Bake until the cupcakes are lightly browned and spring with light pressure, about 15 minutes. Lay on the grid and cool for 10 minutes, then shift the cupcakes from the mold to the grill and cool completely.
- Meanwhile, prepare pastel icing: in large with a mixer, at medium speed, beat the butter with icing sugar and salt. Add vanilla and beat on moderately high speed to a creamy consistency, about 3 minutes. Add milk and whisk until lush, for another 1 minutes.
- Spread the icing evenly in 3 small bowls. Tint one part in yellow, the other in pink, the third in blue. Put the icing one by one in a pastry bag with a round tip with a diameter of 1 cm. Put the icing on cupcakes. Serve in a clean egg tray.
