Easter cupcakes with white chocolate with glaze

To decorate Easter cupcakes, you can take any candy and sweets from which you will enjoy. Great if they will be bright, different textures and tastes. Bake the lungs and airy vanilla cupcakes with a refreshing orange touch in taste and aroma and cover them with delicate icing of white chocolate and cream cheese cream. It will be a great base for any toppings. The more different marmalades, dragees and berries you choose for decoration, the brighter and more spectacular the treat on вашем праздничном столе. Time: 35min Difficulty: easy Quantity: one 2 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

• 1.5 tbsp. premium flour
• 1.5 tsp baking powder
• 0.5 tsp salt
• 110 gr. (0.5 tbsp.) Butter, room temperature
• 1 tbsp. granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 large egg
• 2 egg yolks
• 0.5 tbsp. sour cream
• Zest of half an orange (approximately 1 tsp)
• The juice of half an orange (approximately 1.5 tbsp. L.)

Glaze

• 2/3 Art. white chocolate granules
• 2 tsp confectionery fat
• 220 gr cream cheese, room temperature
• 2 tbsp. l orange juice
• 1 tsp vanilla extract
• A pinch of salt
• 2 tbsp. powdered sugar
• Various toppings: e.g. blueberries, chocolate eggs in icing sugar, marmalade jelly beans, multi-colored air cereals, licorice rope, graham crackers with chocolate glaze

Recipes with similar ingredients: premium flour, chocolate white, chocolate chips (granules), eggs, sour cream, cream cheese

Recipe preparation:

1. Preheat the oven to 175 ° C. Lay out paper tins in 3 metal molds for muffins (6 cells each).
2. Frosting: put chocolate granules and confectionery fat in a medium-sized microwave bowl. Microwave in maximum power, stirring in between until chocolate will melt, about 40-50 seconds. Stir until smooth. masses.
3. Whisk in a small electric mixer at low speed. a bowl of cream cheese cream until smooth, about 1 minutes. Stir in melted chocolate, orange juice, vanilla and salt. At a low speed, mix the icing sugar, 0.5 tbsp each. behind times, and beat until you get a homogeneous mass, about 2-3 minutes. Cover with plastic wrap.
4. Cupcakes: in a medium-sized bowl, mix the flour, baking powder and salt. Whisk in high speed with a mixer a bowl of butter, sugar, vanilla and salt until light lush mass. Add the egg and yolks, one at a time, okay whipping after each addition. Medium speed mixer stir in sour cream, zest and juice. Reduce mixer speed and add flour mixture. Beat until smooth.
5. Fill each mold with two-thirds of the dough. Bake until a toothpick inserted in the center of the cupcake will not come out clean, 17-20 minutes. Cool the cupcakes in the molds on the wire rack for 10 minutes. Then lay out from the molds and cool completely.
6. Apply glaze with a small metal spatula to the cooled tops of cupcakes; decorate with various sprinkles, sweets or berries.