That’s my husband and daughter enjoying a cupcake on her birthday last year. :) Check out these cupcakes my hubby brought back from Georgetown Cupcakes in Washington, D.C. Boy, were they delicious!
And last spring, I went with my sister-in-law to Chicago, where we visited Sprinkles Cupcakes. Sprinkles is known for being the world’s first cupcake bakery. It was so exciting!
The recipe for these Vanilla and White Chocolate Babycakes can be found in Cupcakes by Susannah Blake. The book is a collection of delicious cupcake recipes divided into three categories.
“Simple Cupcakes” features cupcakes that are easy to make. ”Celebration Cupcakes” offers a new twist on traditional recipes, and the section titled “Indulgent Cupcakes” is perfect for when you’re in the mood to indulge (the recipe for Gooey Chocolate and Hazelnut Cupcakes sounds heavenly). I think these cute mini-cupcakes are just the treat for Easter!
- 4 tablespoons butter, at room temperature
- 5 tablespoons granulated sugar
- 1 egg, beaten
- 1/2 cup self-rising flour
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon millk
- 2 oz. white chocolate, chopped
- pastel food coloring, optional
- bright colored Easter candies
- Preheat oven to 350 degrees F. Line a mini-muffin pan with liners.
- Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the egg, a little at a time. Sift the flour into the mixture and fold in, then stir in the vanilla extract and milk.
- Spoon the mixture into the muffin cups, then bake for 15 minutes until risen and golden and the tops spring back when gently pressed. Transfer to a wire rack to cool.
- To decorate, melt the chocolate in a heatproof bowl over a saucepan of simmering water. Let cool slightly, then stir in food coloring if desired.
- Spoon the white chocolate over the cupcakes, then top each with a candy and serve.