Easter Surprise Cupcakes
Description
Seasonal cupcakes with a hidden candy or creme egg inside. Decorated with pastel frosting and Easter toppings, they’re a fun spring treat with a sweet surprise in every bite.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder 1 teaspoon salt
- 2/3 cup margarine, softened 1 cup brown sugar
- 3/4 cup white sugar 2 eggs
- 1 teaspoon vanilla extract 1 1/4 cups milk
- 24 small chocolate eggs, unwrapped
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the margarine, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
- Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
- Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.
