A fragrant, delicate and melting Easter cake with chocolate inside for your Easter table.
Cooking time 30 minutes
Flour 300 g
Butter 200 g
Eggs 4 pcs
Chocolate drops 50 g
Powdered sugar (for decoration) 50 g
Lemon 1/2 pc
Egg white (for decoration) 1 pc
Baking powder 10 g
Confectionery sprinkles (for decoration) to taste
Salt 1 pinch.
Mix butter and sugar in a bowl.
Beat with a mixer.
Add eggs and beat well.
Add lemon juice.
Add flour, baking powder and salt.
Beat the dough well until smooth.
Add chocolate drops and stir.
Grease the mold with butter, sprinkle with flour and lay out the dough.
Bake in an oven preheated to 180 degrees for 30-35 minutes. Cool the cupcake in the form.
Flip the muffin onto a platter.
Beat egg whites with powdered sugar to decorate.
Decorate with cream cake.
Apply decorations in the form of pastry sprinkles.
The Easter cupcake is ready. Serve to the festive table.
Bon appetit! Happy Easter!