Easter Cupcakes

Ingredients

• 150 g butter
• 150 g sugar
• 1 pinch salt
• 0.5 tsp orange zest
• 2 Eggs
• 180 g flour
• 1 tbsp baking powder
• 20 g cocoa powder
• 140 ml milk
• 200 g cream cheese (pure)
• 2 tbsp Orange juice
• 1.5 tbsp vanilla sugar
• colorful sugared Easter eggs (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat. Line the cavities of a mini muffin tin with paper liners.

2. 2.

   Cream the butter with sugar, salt, and zest; gradually beat in the eggs. Sift the flour with baking powder and cocoa, then alternately fold into the butter‑egg mixture with milk. Mix until smooth, fill 2/3 full each cavity. Bake for about 20 minutes.

3. 3.

   Remove the finished cupcakes from the oven, release them from the tin, and let cool completely on a wire rack.

4. 4.

   Meanwhile, mix the cream cheese with orange juice and vanilla sugar; spread over the cooled cupcakes and sprinkle with colorful sugared Easter eggs before serving.