Put your fancy pants on, folks, because our next post is super classy. We’re making some cream filled Easter tea cupcakes! I don’t know what it is about Easter, but it’s the holiday of tacky baked goods – jelly beans tossed on everything, the incredibly frightening Easter bunny cakes, and don’t get me started on the… um… creations the supermarkets roll out.
Hence, today’s post. These Easter tea cupcakes made in mini muffin trays so they’re nice and petite, given a light dunk in pastel chocolate, and iced with simple details. In the end, you’ll have cupcakes worthy of an Easter tea somewhere in the UK, where everyone’s wearing a big hat.
But, I digress. Since I used a chocolate topping, I decided to fill the cupcakes with a cream center. (Sometimes more is more.) To do this, bake your cupcakes as you normally would and allow to cool. Then make your favorite icing (a thicker buttercream is good for this), fill it into a pastry bag with a small tip, and push into the cupcake.
Next, give your cupcakes a light dunk into a shallow bowl of melted chocolate, gently shaking off any excess.
Note: It’s important to wait for the chocolate to reach room temperature before using it. Otherwise, your cupcake will look speckled rather than glossy and wonderful!
At this stage, they’re pretty precious, but we’re going to further the adorableness with little Easter designs! I like to used royal icing to decorate. The key is to use simple designs with a minimal, muted color palette. I get a little carried away decorating most of the time, but I think self-restraint pays off for these Easter cupcakes.
There you have it! Just looking at these cute little tea cupcakes makes me want to grab my bonnet, put my pinkie up, and speak in a (terrible) British accent! … Or, you know, eat five while watching Hulu.
How did your’s go? Anyone do a variation? I’m betting this design would make some pretty cute baby shower cupcakes!
