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!
Need some more fun Easter Ideas?