Description
Indulge in these delightful Robin’s Egg Cupcakes that are perfect for Easter or any spring celebration. These pastel blue treats are topped with buttercream frosting, dark chocolate speckles, and mini candy eggs for a festive touch.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- Blue gel food coloring
- 1 ½ cups buttercream frosting
- ¼ cup dark chocolate (melted, for speckling)
- Mini candy eggs (for garnish)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Beat Butter and Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add Eggs and Flavoring: Add the eggs one at a time, then mix in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Add Color: Mix in blue gel food coloring to achieve a pastel blue color.
- Bake: Divide batter into liners and bake for 18–20 minutes. Let cool.
- Frost: Frost with blue-tinted buttercream.
- Add Speckles: Use melted dark chocolate to speckle the cupcakes.
- Garnish: Top with mini candy eggs.
Notes
- Use gel food coloring for vibrant color.
- Place cupcakes on parchment for speckling.
- Store in airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 115mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
