Easter pink cupcakes
Servings: 4
Cooking time: 30 min
Easter cupcake recipe
Ingredients
| butter (soft) 250 g |
| sugar 250 g |
| eggs 3 pcs |
| vanilla essence 1 tsp. |
| flour 290 g |
| dry yeast 1,5 tsp. |
| powdered sugar 250 g |
| pink food coloring |
Instructions
Step 1
In a bowl, beat the butter with the sugar. Gradually beat in the eggs, add the vanilla, yeast and sifted flour. Last add the milk. The mixture should resemble the consistency of cream.
Step 2
Pour the batter into the muffin molds. Bake for 15 minutes in an oven heated to 180 degrees Celsius.
Step 3
Add the coloring agent and three spoons of cold water to the powdered sugar. Mix well, the icing should be quite thick.
Step 4
Cover the cupcake tops with the pink icing. The cupcakes can be stored in a covered dish in the refrigerator for up to 5-6 days.
