Surprise Easter Cupcakes Recipes

Steps:

• Heat oven to 350° and insert 24 paper baking cups into muffin tins.
• Mix together, butter, sugar, eggs and vanilla in large mixing bowl until blended.
• Beat on high speed for 5 minutes.
• On low speed, beat in flour, baking powder and salt alternately with milk until well blended.
• Fill muffin liners 1/3 full and place a chocolate egg in the center of each.
• Top with remaining batter to 2/3 full.
• Bake for 18 to 20 minutes or until done.
• Cool and frost as desired.

Steps:

• 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.

Steps:

• Preheat oven according to cake mix package.
• Line cupcake pans with cupcake liners.
• Place 1 vanilla wafer in bottom of each.
• Prepare cake mix according to box.
• Fill cups halfway with batter.
• Place chocolate egg in center of each cup.
• Top with remaining batter.
• Bake 18 to 22 minutes or until golden.
• Cool, completely.
• Tint frosting with food coloring as desired.
• Frost cupcakes and decorate with sugar or sprinkles.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Using melon baller, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candies.
• Spoon frosting into medium bowl; stir in enough food color until desired green color. Frost cupcakes with frosting; sprinkle with colored sugar. Top with yellow PEEPS® chick. Store loosely covered.

Steps:

• In a large bowl, beat the eggs, sugar, buttermilk, oil and vanilla until blended. Combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream the shortening, butter and sugar until light and fluffy. Stir in the milk, water and vanilla. Gradually beat in confectioners' sugar until smooth., Cut a small hole in the corner of a pastry or resealable plastic bag; insert a small star tip. Fill bag with frosting. Push tip 1 in. into center of cupcake and fill with frosting just until top of cake begins to crack. Pipe frosting over the tops.