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:
- 1/2 cup unsalted butter, softened
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons vanilla
- 2 tablespoons milk
For the Topping:
- 1 ounce chocolate
- 24-36 Cadbury Mini Eggs
INSTRUCTIONS
For the Cupcakes:
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Preheat oven to 350 degrees F. Line muffin tins with 12 cupcake liners
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In a mixing bowl, combine flour, baking powder, baking soda, and salt.
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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.
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With an electric mixer, beat egg whites until soft peaks form. Fold into the batter until combined.
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Spoon batter into cupcake liners. Bake for 15-18 minutes until toothpick comes out clean.
For the Frosting:
Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners’ sugar until fully incorporated. Beat in vanilla extract. Pour in milk and beat for an additional 3-4 minutes until smooth.
Spoon the frosting into a piping bag and frost each cupcake in a circle motion working from the edges of the cupcake to the center.
For the Topping:
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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.
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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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