White Chocolate Easter Cupcakes

Rating: 3.73 / 5.00 (124 Votes)

Total time: 1 hour

Servings: 12.0 (servings)

For the dough:

For the topping:


For white chocolate Easter cupcakes, first preheat the oven to 180 °C. Butter and flour a muffin tray or place paper cups in it.

Lightly beat the egg with the sugar and vanilla sugar. Add the milk and butter. Stir until well blended. Sift flour with baking powder and baking soda. Add the almonds. Stir the dry mixture into the egg mixture. Mix only until the ingredients are moist.

Pour the mixture into the ramekins and bake in the preheated oven for about 20 minutes. Test with chopsticks if necessary. Remove from the oven and let cool.

In the meantime, melt the chocolate in the whipped cream. Place the mixture in the refrigerator to cool.

When both the cupcakes and topping have cooled, whip the whipped cream and chocolate mixture with a mixer until creamy. Pour into a piping bag and pipe onto the cupcakes.

Place decorative Easter eggs on top of the white chocolate Easter cupcakes.

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