Staying in doesn’t mean we can’t celebrate Easter here at home! 🍫
This Dulce Easter Cupcake recipe is the perfect thing to help entertain the kids, and you’ll create something delicious in the process.
200 g Lescure Unsalted Butter
140 g Valrhona Dulcey 32% Chocolate, 2 x 70g
180 ml luke warm water
1 cup Brown Sugar, loosely packed
1 tsp Nielsen Massey Vanilla Extract
2 Kangaroo Island Eggs
1 cup Plain Flour
1 cup Self Raising Flour
Pinch of Salt, Tasman Sea Salt
1.2 tsp Baking Powder
18 cupcake cases
Frosting & decoration
200 g Lescure Unsalted Butter, room temperature
2 cups icing sugar
2 tbsp Schulz Organic full cream milk
Nielsen Massey Vanilla Extract, to taste
Valrhona praline candy eggs
Preheat oven to 150C, (fan forced oven) or 180C (convectional.) pre line cupcake tin(s).
Combine butter, Dulce, and water in a saucepan over medium heat and stir until the butter has almost melted, take off the heat and allow the residual heat to melt the remaining butter- put aside in a mixing bowl.
Once cooled enough from hot to warm, stir in the sugar, then whisk in the eggs until mixture is well combined.
Whisk or sieve the flours, baking powder and salt then stir into the chocolate mixture until it is smooth and no lumps remain.
Fill each case 2/3 full. Put into the oven and bake for 20 minutes until they have risen and the top has a spongey feel when pressed. Allow to cool completely before frosting.
Frosting & Decoration
Whip butter using an electric mixer until it is light and fluffy.
Add icing sugar, incorporate on low at first then up the speed then whip for a few minutes until all incorporated and fluffy.
Add in milk and vanilla, again starting the mixer on slow then gradually increase the speed to avoid splashing it.
Apply the frosting to each cupcake in a ring and create a small indentation in the middle, press 3 candy eggs in the centre.