Robin's Easter Egg Basket Cupcake Recipe | Food Network UK
This mouth-watering recipe is ready in just 33 minutes and the ingredients detailed below can serve up to 24 people.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodnetwork.co.uk.
Cooking tools:
- Food processor
- Stand mixer
- Muffin tin
- Cooling rack
- Cupcake liner
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Offset spatula
- Plastic wrap
- Paper towel
Ingredients
- For the Robin's egg Easter basket cupcake (per cupcake)
- 1 vanilla cupcake, recipe follows
- Basic glaze icing, tinted light blue
- Green coconut grass
- 3 large (about 1 to 2cm) pastel malted milk eggs
- 535g granulated sugar
- 225g unsalted butter, cut into 2cm pieces
- 2 large eggs
- 2 large egg yolks
- 160ml milk
- 160ml water
- 2 1/2 tsp pure vanilla essence
- 375g plain flour
- 175g soft flour
- 4 tsp baking powder
- 1/2 tsp fine salt
- 3 (450g boxes) icing sugar
- 240ml water
- 105g golden syrup
- 1 tbsp pure vanilla essence
- Food colouring, as desired (see suggested colours below)
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