Easter cupcakes

Ingredients:

Assembly

• 1 vanilla cupcake, recipe included
• Basic icing, tinted blue - see recipe below
• Green "grass" from coconut flakes
• 3 large (approx. 2 x 2.5 cm) pastel speckled egg-shaped candies with malted milk powder filling

Vanilla cupcake

• 2 and 2/3 cups sugar
• 220 g butter, chopped into 2.5 cm pieces
• 2 large eggs
• 2 large egg yolks
• 2/3 cup milk
• 2/3 cup water
• 2.5 tsp vanilla extract
• 2 and 2/3 cups flour
• 1.3 tbsp. biscuit flour (confectionery flour) *
• 4 tsp baking powder
• 1/2 tsp fine salt

Basic icing sugar

• 1.4 kg of powdered sugar
• 1 cup of water
• 5 tablespoons light corn syrup
• 1 tbsp vanilla extract
• Food coloring of any color of your choice (see below)

Preparation:

1. Assembly

   
   Dip the top of the cupcake into the glaze. Let any excess drip back into the bowl. Place the cupcake on a wire rack lined with paper towels to catch any excess. Place a small mound of coconut "grass" on top of the cupcake. Place the malted milk "eggs" on top.

2. Vanilla cupcake

   
   Preheat the oven to 170°C. Line two 12-cup cupcake tins with parchment paper. To prevent the cupcakes from sticking together as they rise, lightly spray the surface between the cupcake wells with vegetable oil. Place the tins on the baking sheet.
3. Blend the sugar and butter in a food processor until creamy, scraping down the sides as needed (1–2 minutes). Add the eggs and yolks one at a time, beating briefly after each addition. Pour in the milk, water, and vanilla extract and blend until smooth.
4. In a medium bowl, whisk together the flours, baking powder, and salt. Add the dry ingredients to the wet ingredients in 3 additions, beating briefly, then scraping down the sides of the bowl as needed after each addition. Process until the batter is completely smooth and runny, like pancake batter (about 2 minutes).
5. Pour the batter evenly into the prepared pans, filling them 3/4 full. Bake until the cupcakes are set, no dents remain when lightly pressed, and the tops are golden brown (18–25 minutes). Cool slightly in the pans and remove the cupcakes when they are no longer too hot. Cool completely on a wire rack before frosting.

6. Basic icing sugar

   
   Place the sugar in the bowl of a stand mixer fitted with the paddle attachment. Using the lowest speed, slowly pour in the water, corn syrup, and vanilla extract. Once the sugar is sufficiently moistened (it doesn't fly out of the bowl), increase the speed to high and beat for 2 minutes until smooth and glossy.
   
   If desired, divide the resulting mixture into portions and color it in your desired colors. Store at room temperature, covering the surface of the glaze with plastic wrap to prevent a skin from forming.
7. To cover the cupcakes: Dip the cupcake into the glaze, letting any excess drip into the bowl. Trim any excess from the sides if necessary. You can also use a knife or silicone spatula to spread it. If necessary, whisk the glaze again to ensure it remains shiny and smooth when applied.
   
   For the blue glaze: Combine 2-3 drops of blue food coloring with 1 cup of basic icing.
   
   For a rich yellow glaze: Combine 4-5 drops of yellow food coloring with 1 cup of basic icing.
   
   For the purple glaze: Combine 4 drops red and 5 drops blue food coloring with 1 cup basic icing.
   
   
   

   *Biscuit flour (pastry flour)

   
   1 cup – 2 tablespoons all-purpose flour + 2 tablespoons cornstarch = 1 cup cake flour