Easter Malt Cupcakes
By Erin
Easter Malt Cupcakes are a perfect addition to your Easter celebrations. Hop into Easter with these cute and delicious cupcakes! Great for spring and Easter gatherings. They’re a nice little sweet treat to indulge in too.
Ingredients
Makes 18 Cupcakes
1 box of french vanilla cake mix cake mix
3 large eggs room temp
1/2 Cup of softened unsalted sweet cream butter
1 Cup whole milk
Directions
Preheat the oven to 350 and line cupcake pan with cupcake liners.
Using a large bowl, beat until combined the cake mix, eggs, milk and butter.
Fill the cupcake liners ¾ full.
Bake in the oven for 21 minutes or until the tops are lightly golden brown.
Allow the cupcakes to cool completely on the counter before frosting.
Frosting Ingredients
2 Cups unsalted sweet cream butter, softened
4 Cups powdered sugar
2 tsp vanilla
6-10 TBSP heavy whipping cream
2 large piping bags with wide star tip
1 – 8oz bag of easter shimmery whopper eggs, divided
1 package of wilton easter bunny icing transfer
Directions
Using a ziplock bag, crush up half of the whopper eggs.
Using a stand mixer, combine the butter, powdered sugar, vanilla, and heavy whipping cream and mix on medium speed until stiff peaks form.
Scoop half of the vanilla frosting into 1 piping bag.
Beat in the crushed whopper eggs into the remaining icing.
Scoop into the second piping bag.
Decorating the cupcakes :
Using the vanilla piping bag, pipe a ring of frosting around the top of the cupcake.
Using the whopper frosting piping bag, pipe a dollop of frosting on top of the vanilla frosting.
Place a few shimmery easter whopper eggs on top and place the bunny icing transfer next to the eggs.
Easter Malt Cupcakes are ready to eat and enjoy!
Happy Easter!
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