Easter cupcakes

Small delicate Easter cupcakes with snow-white "caps" will decorate your festive table.

Cooking time 30 minutes


Flour 200 g

Sugar 150 g

Icing sugar (for glaze) 150 g

Butter 100 g

Eggs 3 pcs

Egg white (for glaze) 2 pcs

Baking powder 1/2 tsp

Salt 1 pinch.

Lemon juice (for icing) 1/4 tsp

Confectionery topping to taste


In a bowl, beat the butter at room temperature with sugar with a mixer.

Add three eggs one at a time and beat constantly.

Add flour, salt and baking powder to a bowl of eggs.

Beat the dough well for 3-4 minutes.

Place paper capsules in a muffin tin.

Pour the dough into each mold by 1/3 of the volume.

Bake muffins in an oven preheated to 180 degrees C for 10-12 minutes.

Beat the cold egg whites with powdered sugar and 3-4 drops of lemon juice.

Beat the cream for 10-15 minutes into a thick, fluffy, stable mass.

Put the protein glaze in a pastry bag with a nozzle.

Make hats for the cooled muffins.

Decorate Easter muffins with confectionery sprinkles.

Easter cupcakes are ready. Place Easter muffins on a platter and serve at the festive table.

Bon appetit! Happy Easter!