Easter is not far away and these cupcakes were dying to be made. Its something about Easter that spells cupcakes for me. I don’t know what it is and why I think of cupcakes, but I do.
Yellow is such a pretty color and maybe it is the color I move on to after my tryst with red these past few weeks! And the stores have been announcing Easter for weeks. So it was only natural for me to say… “ok guys I hear you!!!”
I come from India and it may surprise you to know that Easter is a big holiday there. In fact Good Friday is a very important holiday and is always a vacation day in India. That’s why it was so surprising when in Holland Good Friday is not a vacation day. Here in Holland it is the upcoming Sunday, the day of Easter that really counts.
As much as Easter was also all around us in India, with the color and the eggs, we didn’t know all the symbolism or the religion behind it. And that’s ok, I think. We celebrated it just like anybody else. And that is what is important.
These cupcakes have been altered just the teeniest bit from Call me Cupcake. And they turned out brilliant. AND they are super simple. So make a stunning set of cupcakes for your Easter table this year and you will definitely wow your kiddos!!!
- For the Cupcakes
- 95 grams self raising flour
- 80 grams all purpose flour
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs, at room temperature
- ½ cup milk
- ½ tsp cardamom (reduce this to a ¼ tsp if you don't want a very strong flavour)
- ½ tsp vanilla extract
- For the Vanilla Buttercream
- 4 eggs whites
- 200 grams sugar
- 250 grams butter, softened
- 2 tsps vanilla extract
- Preheat oven to 175°C/350°F.
- For the cupcakes, line a muffin tin with cupcake liners.
- In a bowl, mix the flours with the cardamom and set aside.
- In a large mixing bowl, whisk the butter on medium speed till light and fluffy. Add the sugar slowly and whisk for about 3 minutes. The mix should look fluffy. Add the eggs one at a time till nicely incorporated.
- Add the wet ingredients to the dry ones starting and finishing with the dry. Beat until mixed, but don't over mix.
- Spoon the batter into the liners till three quarters full.
- Bake for 20-25 minutes or when a skewer comes out clean when inserted in the middle.
- Cool the cupcakes completely before piping out the buttercream.
- To make the buttercream, put the egg whites in a clean heat proof bowl and put on a double boiler. The water should have been simmering already.
- Whisk the eggs with the sugar to prevent the eggs cooking. Whisk well. To check if it is ready, rub a little of the mix between fingers. If the sugar has melted it is ready.
- Remove from heat and whisk on high speed till it is very light, fluffy and has cooled. This could take upto ten minutes.
- Start adding the butter little by little. The mix may look curdled in the beginning but it will come together. So be patient!
- Add the vanilla extract and whisk to mix. Add any colouring at this point and again whisk to incorporate.
I used a Wilton 1M tip to pipe out these roses.