Easter, Easter Monday, picnic, easy sweets, cupcakes, muffins, chocolate eggs, stable buttercream, outdoor snack, indulgent recipe, Easter basket, kid-friendly recipe, showy dessert, Easter decorations.
Easter is the perfect time to bring cheer and color to the table, but let’s be honest: the real challenge comes the next day, with the long-awaited Easter Monday picnic! If you’re looking for an idea that combines the elegance of an Easter table with the practicality needed for an outdoor outing, these cupcakes are the ideal solution. They look beautiful, resemble little festive nests and, above all, are designed to withstand transport in your basket without making a mess. A soft base topped with a very stable buttercream that holds small colored eggs: with these treats you’ll impress relatives at Easter lunch and make all your friends on the lawn very happy on Monday!
If you’re looking for more ideas, check out these recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Spring, Summer and Autumn
Ingredients
- 1/4 cup sunflower oil
- 2 eggs
- 4.2 oz granulated sugar
- 3 1/3 tbsp lemon juice
- lemon zest (grated)
- 1 1/4 cups 00 flour (all-purpose flour)
- 3 tbsp potato starch
- 2 tsp baking powder
- 1 2/3 cups powdered sugar (confectioners')
- 3.5 oz soft butter
- 2 tbsp milk
- 1/2 tsp vanilla extract (or lemon)
- to taste food coloring
- milk chocolate eggs
- colored sprinkles
Tools
- Mixer
Here’s how to prepare the Cupcakes with Colored Eggs for Easter lunch and the Easter Monday picnic.
In a bowl, beat the eggs with the sugar until you obtain a pale, fluffy mixture. Add the oil, the lemon juice and the lemon zest.
Fold in the flour, potato starch and baking powder gently.
Pour into muffin liners, filling them two-thirds full.
Bake in a preheated conventional oven at 356°F for 20 minutes. Let cool.Work the soft butter with the powdered sugar until you obtain a light, smooth cream. Add the milk and the lemon (or vanilla) extract.
If you like, tint the cream with a drop of food coloring.
Place it into a piping bag fitted with a star tip.When the cupcakes are cool, decorate the top with the buttercream, piping swirls or little nests. Place 2-3 colored chocolate eggs in the center of each.
Finish with sprinkles (or shredded coconut) for a dramatic touch.
Tips
• Want a “grass nest” effect? Tint the shredded coconut with a drop of green food coloring and sprinkle it at the base of the eggs.
• For an extra touch, also decorate with sugar flowers or little Easter bunnies.
• If you make them with children, let them place the eggs themselves: they’ll have a lot of fun!
FAQ (Questions & Answers)
Can I use whipped cream instead of buttercream?
Better not, for a picnic: whipped cream doesn’t hold up as well out of the fridge, whereas buttercream is more stable.
How do I transport them without ruining them?
Place them in a cupcake box or a container with a tall lid. You can also put a base of parchment paper or napkins to stabilize them.
Can I freeze them?
You can freeze only the cupcake bases, without decoration. Thaw at room temperature and decorate just before serving.
