Robin’s Egg Cupcakes
Now that Easter is just a few days away and our menu for Easter dinner is complete, I'm already making plans and to-do lists for next Easter. There are just so many cute ideas…
Robin’s Egg Cupcakes
Now that Easter is just a few days away and our menu for Easter dinner is complete, I'm already making plans and to-do lists for next Easter. There are just…
Ingredients
Cupcake
- 2 and ¼ cups all-purpose flour
- ¾ cup dutch-process cocoa powder
- ½ cup sugar
- ¾ cup packed dark brown sugar
- 1 and ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup whole milk
- 1 and ½ cups malted milk powder
- 1 cup vegetable oil
- 3 large eggs at room temperature
- 1 cup sour cream at room temperature
- 1 teaspoon vanilla extract
Buttercream
- 2 cups unsalted butter at room temperature
- 2/3 cup malted milk powder
- 5 cups confectioners sugar
- 4 Tablespoons heavy cream
- 1 teaspoon vanilla extract
Malted Milk Filling
- 2 Tablespoons malted milk powder
- 1/3 cup plus
- 2 Tablespoons whipping cream, divided
- 1/3 cup confectioners sugar
- 1/2 teaspoon vanilla
- 1/2 cup marshmallow cream
Toasted Coconut Garnish
- 1 cup sweetened, shredded coconut
- 4 Tablespoons sugar
Instructions
Cupcake
Preheat oven to 350 degrees F. Prepare cupcake tins with paper liners and set aside. In a medium bowl, whisk together flour, cocoa, sugar, brown sugar, baking soda and salt. In another small bowl, combine milk and malted milk powder until the powder is dissolved.
With an electric mixer on medium-high speed, beat flour mixture, milk mixture and oil until combined. Add the eggs one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add sour cream and vanilla, and beat just until combined.
Fill paper liners 1/2 to 2/3 full and bake 18-20 minutes or until a toothpick or cake-tester comes out clean. As soon as you can, remove them from the pan and allow to cool completely on a wire rack.
While the cupcakes are cooling, prepare frosting, garnish and filling.
Filling
In the bowl of your stand mixer using the whisk attachment, whip the cream until soft peaks form. Add sugar and vanilla and beat until combined and set aside. In another bowl, beat together marshmallow cream, 2 Tablespoons of whipping cream and malted milk powder. Fold the whipped cream mixture into the marshmallow mixture using a spatula, taking care not to deflate the whipped cream. Set aside.
Sugared Coconut directions: In a large non-stick skillet, toast the coconut over medium-high heat, stirring constantly until the coconut is golden brown. Remove from heat and immediately sprinkle with sugar and mix to combine. Set aside.
Buttercream
In the bowl of a stand mixer whip butter with the paddle attachment for 4-5 minutes or until pale and fluffy. Add the sugar, malted milk powder, heavy cream and vanilla and whip for another 4-5 minutes until very light. Spoon into a piping bag and set aside.
Hollow out a small portion of the cupcake using the cone method or the end of a piping tip. Discard removed portion of cupcake. Fill each cupcake with approximately 1 Tablespoon of filling. Top with a swirl of buttercream, and immediately garnish with coconut before buttercream hardens. Press a robin’s egg candy into each “nest.”
Refrigerate cupcakes in an airtight container until 30 minutes prior to serving.
Recipe inspiration: That Winsome Girl
When you made these a few weeks ago, Jon and I both agreed these might have been some of our favorites… of all time!
🙂 Glad Jon remembered to bring you one this time! I’m beyond picking favorites, now…it’s too hard.
Yummy! Your kids are lucky!! Please link up to Foodie Friday
Hi Erin! I made similar cupcakes for Easter as well–I love the coconut used for a nest! 🙂
Love the blog, I have selected you as one of my 5 recipients of the Liebster Awards on my page! Check it out to accept it: http://seedanibake.blogspot.com/2012/04/first-award-liebster-award.html
These look amazing!
http://www.sandra-thepuzzleofmylife.blogspot.com/