Cupcakes with chocolate chips, green Easter nests and homemade sugar eggs

Name: Cupcakes with chocolate chips, green Easter nests and homemade sugar eggs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 3 Eggs (size M); 150 g Butter or margarine; 150 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 225 g Flour; 1/2 package Baking Powder; 9 TABLESPOONS Milk; 50 g Dark chocolate; 325–350 g Icing sugar; 2 TEASPOONS Lemon juice; 50 g Double cream cream cheese; 7-10 Tbsp red, yellow, green and blue food colour; 12 Paper baking cups; 5 Paper piping bags; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

3 Eggs (size M)
150 g Butter or margarine
150 g Sugar
1 pinch Salt
1 package Vanillin sugar
225 g Flour
1/2 package Baking Powder
9 TABLESPOONS Milk
50 g Dark chocolate
325–350 g Icing sugar
2 TEASPOONS Lemon juice
50 g Double cream cream cheese
7-10 Tbsp red, yellow, green and blue food colour
12 Paper baking cups
5 Paper piping bags
baking paper

Directions

1
Separate 1 egg, chill the egg white. Cream fat, sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in 2 eggs and egg yolk. Mix the flour and baking powder and stir in the milk alternately. Chop the chocolate and fold in. Line 12 hollows of a muffin tin with a paper baking tin each.
2
Spread the dough evenly into the hollows. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Remove from the oven. Let the muffins cool down on a cake rack. Beat the egg white until semi-stiff. Add 150 g icing sugar and lemon juice and whisk for 1-2 minutes to a thick, sprinkly glaze. Divide the icing into 5 parts. Colour 4 parts red, yellow, green and blue with some food colouring each. Pour the sugar icing into small paper piping bags or disposable piping bags. Spray flat, small eggs (approx. 36 pieces) onto a baking tray lined with baking paper, each with 1 colour. Decorate the eggs in colour. Bake in a preheated oven (electric cooker: 100 °C/ convection oven: 80 °C/ gas: not suitable) for 20-25 minutes.
3
Colour 4 parts red, yellow, green and blue with some food colouring each. Pour the sugar icing into small paper piping bags or disposable piping bags. Spray flat, small eggs (approx. 36 pieces) onto a baking tray lined with baking paper, each with 1 colour. Decorate the eggs in colour. Bake in a preheated oven (electric cooker: 100 °C/ convection oven: 80 °C/ gas: not suitable) for 20-25 minutes. Remove the eggs and let them cool down. Mix 175-200 g icing sugar and cream cheese with the whisk of the hand mixer for 1-2 minutes. Colour green with food colouring and fill into a piping bag with a small star-shaped spout. Spray cream cheese mixture in small tuffs onto the muffins. Put them in a cold place until the surface gets a little firm. Remove the sugar eggs from the baking paper. Put into the muffins
4
Mix 175-200 g icing sugar and cream cheese with the whisk of the hand mixer for 1-2 minutes. Colour green with food colouring and fill into a piping bag with a small star-shaped spout. Spray cream cheese mixture in small tuffs onto the muffins. Put them in a cold place until the surface gets a little firm. Remove the sugar eggs from the baking paper. Put into the muffins
5
Waiting time approx. 45 minutes