Chocolate Easter Meadow Cupcakes

One of the best things about Easter is that with it also come the spring mood, nice weather, longer and sunnier days, and the whole nature is awakening for new life and fills everything with colours and unforgettable aromas. The birds are chirping, the flowers and the trees start to bloom, and all this idyll is reminding me of the opening scene of Bambie when all forest animals started joyfully pottering about. This is the exact picture we had in mind and wanted to pass to our sweet temptation that is in front of your eyes, and I think we managed to achieve the desired outcome.

These chocolate cupcakes Easter Meadow are a little masterpiece that will delight everyone. The only things you need to give them the final touch, are chocolate mini eggs (we just bought them from the shop but you can also make them of fondant), green food colouring, grass piping nozzle and, optionally, mini fondant flowers. Actually, these Easter cupcakes are much easier to make than you think, and the end result is definitely worth it.

Ingredients for 18 Easter Meadow Cupcakes:

• 250 g flour
• 250 g butter, softened
• 200 g sugar
• 115 ml milk
• 4 large eggs
• 6 tbsp. cocoa
• 2 tsp. baking powder
• 1 tbsp. orange essence
• ½ tsp. salt

For the buttercream and decoration:

• 400 g powdered sugar
• 150 g cream cheese
• 125 g butter, softened
• 1 tsp. vanilla
• Green food colouring
• Chocolate mini eggs
• Optional – fondant in different colours to cut out mini flower decorations

Easter Meadow Cupcakes Preparation:

1. Preheat the oven to 175°C. Place paper cups into a muffin baking tin.
2. In a big bowl,  mix together all ingredients until a smooth and light mixture is obtained. With a spoon transfer the cupcake mixture into the cups.
3. Bake for about 20 minutes. Before taking them out of the oven, check with a wooden skewer if they are done.
4. Place the cupcakes onto a cooling rack and set aside to cool. Don’t start decorating with the buttercream before they are completely cool as otherwise the frosting will get runny.

Buttercream Icing Preparation:

1. In a big bowl mix together the butter, cream cheese and vanilla.
2. Gradually add the sifted powdered sugar and continue mixing. Mix in a few drops green colouring. The buttercream icing is ready when it’s thick and shiny, and has the desired green colour.
3. Transfer the frosting into a piping bag or piping pot and decorate the cupcakes using a grass piping nozzle.
4. Place 3 chocolate mini eggs into the centre of each cupcake Easter meadow.
5. Using a mini flower plunger cutter cut out fondant flowers in different colours and place them around the eggs onto your Easter Meadow cupcakes.