Raspberry Easter Egg Cupcakes
"The cutest Easter cupcakes I’ve made!..."
INGREDIENTS
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FOR THE CUPCAKES:
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1 cup Fresh Raspberries
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⅔ cups Milk
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3 Tablespoons Pure Vanilla Extract
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3 cups All-purpose Flour
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2 teaspoons Baking Powder
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1 teaspoon Salt
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1 cup Unsalted Butter, At Room Temperature
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2 cups Sugar
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4 whole Eggs
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2 teaspoons Pink Food Coloring (optional)
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FOR THE BUTTERCREAM:
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1-½ cup Unsalted Butter, At Room Temperature
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3 cups Confectioners Sugar
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1 pinch Salt
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1 teaspoon Pure Vanilla Extract
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2 teaspoons Green Food Coloring
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FOR ASSEMBLY:
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72 whole Cadbury Mini Chocolate Eggs
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1 Piping Bag Fitted With A Grass Decorating Dip (for Piping The Frosting)
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