Thursday, May 5, 2011

Eggcellent Easter Cupcakes

It has been quite a while since my last post. Things have been very chaotic with family and friends in town for my wedding last Saturday. Yes..I am now a married woman (blog post to follow)! 

I have to share my recipe for Pistachio Hazelnut Cupcakes! My family arrived Easter weekend and I made these cupcakes to share with everyone.
They were a huge hit...My husband even said they were the best cupcakes he has ever eaten! 


Simple white cake mix recipe (use whichever recipe floats your boat)
1 box Jello pistachio pudding mix
Pistachio extract
crushed pistachios

Let the cupcakes cool completely. To inject the cupcakes, fill a piping bag with 6 oz of Nutella Simply push the tip down into the center of the cupcake, pipe in the filling until the cupcake swells slightly on the top.  Prepare the Hazelnut Buttercream Frosting recipe below and pipe it on the cupcakes.
Finish by adding 2 Cadbury Mini Eggs on top. 

Chocolate Hazelnut Buttercream Frosting

1 stick unsalted butter, softened
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1/2 tablespoon clear vanilla extract
1 pound confectioners’ sugar, sifted
5-6 tablespoons heavy cream or milk
1. In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
-This recipe will make enough frosting to generously frost 24 cupcakes. You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
-Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.

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