An Easter cupcake with a surprise egg inside.
Original recipe makes 24 muffins
Ingredients
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup margarine, softened
1 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups milk
24 small chocolate eggs, unwrapped
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PREP
15 mins
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COOK
20 mins
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READY IN
35 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
- Cream together the margarine, brown sugar and white sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
- Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.
Nutrition
Calories: 196 kcal
Carbohydrates: 29 g
Cholesterol: 20 mg
Fat: 8 g
Fiber: 0.5 g
Protein: 2.6 g
Sodium: 212 mg