1 cup sugar
1 ¼ cup all-purpose flour
½ cup milk
1 ½ tsp. baking powder
½ tsp. vanilla
⅜ cup of vegetable oil (half of ¾ cup)
This small vanilla cake recipe is super easy and as you can see, does not require a lot of ingredients. In fact you can cut back even more by using self-rising flour and leaving out the baking powder altogether. Start by preheating your oven to 350 degrees and lining your cupcake tin with cupcake wrappers.
Mix flour and baking soda in a small mixing bowl, you can sift them for finer cake flour if you prefer.
In a medium bowl, blend eggs, milk, vanilla, oil, and sugar. Beat on medium to high speeds until your sugar is dissolved and all ingredients are mixed well. Then add your dry ingredients.
Pour batter into cupcake molds, about ¾ full and bake for about 15-20 minutes.
You can use pre-made icing or create your own with confectioners’ sugar, touch of milk and vanilla extract. Mix your icing adding a tiny amount of milk at a time. It does not take a lot of liquids for a massive amount of powdered sugar. Mix until the icing is thick, will not fall off a spoon when scooped out with a spoon.
Spread white icing over the top of cooled cupcakes and set aside while you make the birds egg nest.
To make the egg “nest” you will need a nice sized chunk of block chocolate. Refrigerate the chocolate block overnight so you have a good firm substance to work with. You can cut the block into manageable pieces if you like with your craft knife or simply work with the whole piece.
Use your vegetable peeler to “shave” the chocolate block. This will result in nice curls of chocolate that will resemble tiny twigs. These do not have to be perfect. Assemble twigs on top of white iced cupcakes and add a two or three tiny candy eggs.
You have just made an Easter cupcake recipe that is sure to be a hit with kids and adults alike! As you can see, what looks like gourmet cupcakes is really not that hard to create in your own kitchen. Who needs the local baker when they are this easy to create.