Looking for something different to make for your Easter festivities? These cupcakes will be a big hit with children of all ages. I found this recipe in a magazine several years ago, and they are still a favorite.
Preheat oven to 350
Ingredients:
2/3 cup softened margarine
1 cup firmly packed light brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp vanilla
2 3/4 cups all-purpose flour
2 1/2 tsp. baking powder
1 tsp salt
1 1/2 cups milk
1 bag small chocolate Easter eggs - unwrapped
confectioner's sugar - regular or flavored
cupcake baking cups
Line 24 muffin tins with baking cups.
In large mixing bowl, mix: butter, sugars, eggs and vanilla until well blended, then on high speed, occasionally scraping the bowl, for 5 minutes. On loud speed, beat in: flour, baking powder and salt, alternately with milk.
Fill cups 1/3 full, then place one unwrapped chocolate egg in center of each. Finish filling cups to 2/3 full with remaining batter.
Bake 18 to 20 minutes, until top springs back.
Allow to cool and decorate as desired.
Helpful Hints:
1. These can be made any time of year for a special treat, just replace the chocolate eggs with Hershey's kisses, chocolate chips, butterscotch, etc.
2. You can grease the muffin tins if you don't have baking cups on hand, but, I highly recommend using the baking cups for better looking cupcakes because of easier release from the pan and easier cleanup.
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