By Greta Fernandes, Certified Nutritionist and Food Blogger
Can you imagine Easter without Easter Eggs? No, never!
They are an absolute MUST. I am sure you all agree with me.
It is an age-old tradition of giving away delicious MARZIPAN or CHOCOLATE Easter eggs as gifts. Sometimes they could be store-bought or better still joyfully made with loving hands in our own homes.
With all due honour to this tradition, Deliciously URS brings to you cute & petite EASTER CUPCAKES as add-ons to your desserts. These are definitely going to brighten your EASTER offering an absolutely luscious ending to the family brunch.
The kids will be hopping with joy at the sight of these. They taste as good as they look and the cherry on the cake is that they are healthy too.
The recipe makes 12 cupcakes and can be prepared in under 40 minutes.
So, what are you waiting for? Bring out those piping bags.
PETITE EASTER CUPCAKES
Ingredients :
- 1½ cups whole wheat flour
- ¾ cup powdered jaggery or sweetener of choice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- 1/3 cup oil
- ½ cup milk (to adjust the consistency of the batter)
For Decoration :
- Whipped fresh cream or Chocolate Ganache
- Mini Chocolate or Marzipan eggs
Method :
- Preheat the oven to 180C, line a 12-count muffin tin with muffin liners and set aside.
- In a large mixing bowl, combine your dry ingredients and mix well.
- Add the wet ingredients and mix.
- Adjust the consistency of the batter by adding milk. The batter should be not too thick.
- Distribute the cupcake batter amongst the 12 muffin liners and bake for 15-20 minutes, or until a skewer comes out mostly clean.
- Remove the cupcakes from the oven and let them cool in the tin for 10 minutes, before carefully transferring them to a wire rack to cool completely.
- Once cooled, pipe the frosting on top of each cupcake and gently place the mini chocolate or marzipan eggs on top of the iced nest.
- And the eggs are ready to be packed off as gifts or enjoyed at home as your Easter dessert.
Notes :
- Any zero-calorie baking sugar can be used and adjusted as per taste.
- You can also use a low-fat whipping cream if you are a weight Watcher.
- Store the frosted cupcakes in the refrigerator in a sealed container for up to 3 days.
Without the icing, the cupcakes can really last long up to even a month under refrigeration.
About the Author :
Greta Fernandes is a Mumbai-based Goan. She is a self-taught baker and runs Deliciously URS, an online confectionery that specialises in sugar free cakes. Deliciously URS provides pan India deliveries of brownies, cookies, and tea cakes – both, sugar-free and regular versions.
To place orders for cakes and other confections from Deliciously URS, contact Greta on
WhatsApp: 8369880446
Facebook: https://www.facebook.com/deliciouslyursbygreta
Website: https://deliciouslyurs.com/
