White Chocolate Easter Egg Cupcakes Recipe – With a Twist

Every now and then there are holidays or events that serve to remind me that despite a common language and many cultural similarities, the UK and US are still quite different places, and customs and traditions cherished back home often leave them scratching their heads (or rolling their eyes!) over here.  
 
Case and point: Easter eggs.  Never in a million years would I have imagined ever feeling any level of remorse for taking your basic plain white American egg for granted.  But just try to find a carton of good ‘ol classic white eggs over here and you’ll embark on a scavenger hunt beyond your wildest dreams.
Want to make things really interesting?  Go out and try to find easter egg dye in London. Seriously, I dare you. Walk into your local supermarket and explain that you want white eggs and Easter egg dye to color them.  Now get out your iPhone and capture the precious look on their faces as they try to figure out if your a certified mental case or just a sad art school flunkie with too much time on your hands. (For the record, eggs in the UK by comparison are already exceptionally colorful with colors ranging from pale blue to vibrant mahogany) but neither of these will do you much good when you want to dye them that traditional pallet of Easter pastels. 
White Chocolate Easter Egg Cupcakes--With a Twist
I was bound and determined to do something Easter egg themed, although “traditional” would clearly have to go out the window.  And that’s when I remembered the most awesome cupcake book ever and the amazing egg-themed project that would officially be my attempt at keeping (American) Easter commercialism alive!  Hurrah!  
 
And so….voila! My new interpretation of Easter egg festivities and homage to yummy Easter indulgence. True, these may not be the plastic eggs filled with chocolate buttons of my childhood, but they are fresh baked vanilla cupcakes filled with decadent white chocolate chunks.  And that’s a trade-off I can live with….at least for this year!  
 
For an ultra decadent, alternative version to vanilla cupcakes, try Hummingbird Bakery’s recipe.  Click on the link for deets on how to create the “All Cracked Up” broken egg centerpiece.
 
Happy Easter!

White Chocolate Easter Egg Cupcakes Recipe

Yelds 12 regular or 24 mini Cupcakes.

Ingredients

For the Cupcakes:

  • 1 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter melted
  • 1 cup sugar
  • 3/4 cup buttermilk or whole milk
  • 1/4 cup sour cream
  • 2 teaspoons vanilla
  • 2 egg whites

For the Frosting:

  • 2/3 cup 4 ounces white chocolate chips, melted
  • 5 ounces cream cheese room temperature
  • 3 tablespoons butter room temperature
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups powdered sugar
  • 1-2 tablespoons milk

For the Topping:

  • 1 ounce chocolate almond bark
  • 24-36 Cadbury Mini Eggs

Instructions And How To Make Them:

For the Cupcakes:

  1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners (12 regular, 48 mini, or a combo of 6 regular and 24 mini).
  2. In a mixing bowl, combine flour, baking powder, baking soda, and salt.
  3. In another bowl, melt butter and whisk in the sugar, buttermilk, sour cream, and vanilla. Add the liquid ingredients to the dry and mix until just combined. Set aside.
  4. With an electric mixer, beat egg whites until soft peaks form. Fold into the batter until combined.
  5. Spoon batter into cupcake liners (I like to use an ice cream scoop for the regular size cupcakes and a cookie scoop for the mini). Bake mini cupcakes for 9-11 minutes and regular cupcakes for 15-18 minutes until toothpick comes out clean. (If you are baking mini and regular cupcakes, bake the mini ones first and then the regular.)

For the Frosting:

  1. Melt the chocolate in the microwave on low in 20 second increments, stirring after each. Let the chocolate cool slightly for about 2 minutes so it is not too hot that it melts the butter and cream cheese.

  2. In a mixing bowl, beat butter and cream cheese on medium speed for 1 minute. Add the melted chocolate and vanilla and beat anther minute. Beat in the sugar a little at a time, mixing until until light and fluffy. Add milk 1 tablespoon at a time if needed to reach desired consistency. Place in a piping bag with tip and pipe onto the cupcakes.

For the Topping:

  1. Using a vegetable peeler, shave the chocolate to create long chocolate shavings. Sprinkle over the freshly piped frosting and then top with Cadbury Mini Eggs.
  2. Store in the fridge if not eating within 24 hours. Remove from fridge 30-60 minutes before serving to allow cupcakes to come to room temperature.

 

 

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