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Robin’s Egg Easter Cupcakes: A Festive Spring Treat

Robin's Egg Easter Cupcakes
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Every Easter, my grandmother would bake the most beautiful pastel-colored treats, and these Robin’s Egg Easter Cupcakes remind me of those special moments. Soft, fluffy vanilla cupcakes topped with smooth blue buttercream and speckled just like robin’s eggs—they’re as fun to make as they are to eat! Perfect for Easter gatherings or spring celebrations, these cupcakes bring a touch of nostalgia and a whole lot of sweetness. Try them out and share the joy of baking with loved ones

Ingredients

Scale

Cupcakes:

  • 1 ½ cups all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup salted butter, room temperature
  • 1 cup granulated sugar
  • 3 egg whites, room temperature
  • 3 teaspoons vanilla extract (or vanilla bean paste)
  • ½ teaspoon almond extract (optional)
  • ½ cup sour cream, room temperature
  • ½ cup whole milk, room temperature

Frosting:

  • 1 cup salted butter, room temperature
  • 4 cups powdered sugar
  • 2–3 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • ½ teaspoon coconut extract (optional)
  • Pinch of salt
  • Blue food coloring (gel recommended)

Decorating:

  • 1 tablespoon cocoa powder
  • 3–4 teaspoons vanilla extract
  • Cadbury mini eggs

Instructions

Make the Cupcakes:

  1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.
  2. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  3. In a stand mixer or using a handheld mixer, beat butter on high speed for 1 minute until creamy. Add sugar and beat for 2 more minutes.
  4. Add egg whites, vanilla extract, and almond extract. Beat on medium-high speed until combined. Mix in sour cream.
  5. Gradually add the dry ingredients, mixing on low speed until just combined. Scrape the bowl as needed.
  6. With the mixer on low, add the milk and mix until just incorporated. Do not overmix.
  7. Fill cupcake liners ⅔ full with batter. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cupcakes cool completely before frosting.

Make the Frosting:

  1. In a large bowl, beat butter for 2-3 minutes until light and creamy.
  2. Gradually add powdered sugar, beating well after each addition.
  3. Mix in heavy cream, vanilla extract, coconut extract, and salt. Beat until smooth and spreadable.
  4. Add blue food coloring and mix until evenly colored. Transfer frosting to a piping bag fitted with a wide round tip.

Decorate the Cupcakes:

  1. Pipe a mound of frosting onto each cooled cupcake.
  2. Place 3 Cadbury mini eggs on top of each cupcake.
  3. In a small bowl, whisk cocoa powder and vanilla extract until thin. Dip a clean paintbrush or pastry brush into the mixture and flick it onto the cupcakes to create a speckled effect.

Notes

  1. Room Temperature Ingredients: Ensure your butter, egg whites, sour cream, and milk are at room temperature for a smooth batter and even baking.
  2. Don’t Overmix: Mix the batter just until combined to avoid dense cupcakes.
  3. Food Coloring: Use gel food coloring for a vibrant blue hue without thinning the frosting.
  4. Speckling Technique: Practice flicking the cocoa mixture onto a paper towel before decorating the cupcakes for better control.

Nutrition

Find it online: http://recipes.swedishinarabic.net/robins-egg-easter-cupcakes-a-festive-spring-treat/