Robin Egg Cupcakes
User Reviews
5
Robin Egg Cupcakes
Description
The cupcakes are made by combining flour, granulated sugar, and baking powder, then incorporating milk, vegetable oil, eggs, and vanilla extract to create a smooth batter. Once portioned into lined muffin tins, they bake to a tender crumb at 350°F until a toothpick is clean.
For the frosting, softened unsalted butter is beaten until fluffy, then powdered sugar and vanilla extract are added. Food coloring creates the robin egg blue hue. The buttercream frosting is then piped onto cooled cupcakes and topped with mini chocolate eggs that mimic the look of robin eggs.
This combination results in a visually appealing and flavorful cupcake that fits seasonal celebrations. Pastel or robin egg blue food coloring enhances the effect.
The recipe note suggests using Americolor's robin egg coloring, or alternatively pastel blue shades, to achieve the desired color.
Ingredients
For the cupcakes
- 1-1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 cup milk whole
- 1/2 cup vegetable oil
- 2 egg large
- 1 teaspoon vanilla extract pure
For the Robin’s Egg Buttercream
- 1/2 cup butter softened, unsalted
- 2-1/4 cups powdered sugar
- 1 teaspoon vanilla extract pure
- 1/2 cup mini chocolate eggs
- Food Coloring see notes, Robin’s egg color
Instructions
For the Cupcakes
- Preheat the oven to 350 degrees F and line twelve muffin tins with paper liners.
- In a large bowl, whisk together the flour, sugar, and baking powder.
- Next, add the milk, vegetable oil, eggs, and vanilla. Whisk just until combined. You don’t want to overmix.
- Divide the cake batter between the muffin cups, filling each one with about ¼ cup of batter.
- Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and allow them to cool completely before frosting.
For the Robin’s Egg Buttercream
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium speed until light and fluffy, about 1 minute.
- With the mixer on low speed, slowly add the powdered sugar.
- Once all of the powdered sugar has been incorporated, add the vanilla extract.
- Add a few drops of food coloring. I like to start with 2-3 drops and add more if needed.
- Turn the mixer to high speed and beat until the frosting is light and fluffy, about 1 minute. Make sure to scrape down the sides of the bowl as needed.
- Transfer the frosting to a piping bag fitted with your choice of tip.
- Frost a ring of buttercream around the cupcakes and fill the center with mini chocolate eggs.
- Enjoy immediately and store any leftover cupcakes in an airtight container in the fridge for up to three days.
Notes
- Use robin egg or pastel blue food coloring to tint the buttercream frosting for authentic appearance.
- Ensure cupcakes are completely cool before frosting to prevent melting.
- Mini chocolate eggs on top provide both decorative effect and a bit of chocolate texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 501kcal | 25% |
| Carbohydrates | 77g | 26% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 12g | 71% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 131mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 59g | 118% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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