Vanilla Cupcakes

All you need is love - okay, and an adorable sheep cupcake doesn't hurt!

This is the second year of making these little cuties or Easter sheep, and how can they even be missed? They are so adorable!

It’s sometimes so hard to find a soft and moist cupcake, but with this recipe we are switching that butter that dries out many of those good cupcakes for a nice oil base, making the stay fresh for days!

Like every holiday, Easter is time of gatherings, with all your family members and friends. And how can a gathering be possible without food, and moreover, without desserts?

This is the cupcake that will be your kid’s favourite on the desserts table, I’ll bet you!

Combine milk, oil, vanilla extract, eggs and water until incorporated.

Separately whisk together flour, sugar, vanilla sugar, baking powder and a pinch of salt, then whisk it into the wet ingredients.

Divide the batter between muffin moulds, then bake them in a preheated oven at 180°C/356°F for 20 minutes or until the toothpick comes out clean.

Whip the whipping cream until soft peaks, then add cream cheese and icing sugar and continue mixing until stiff peaks, then frost the muffins with the frosting. Note that this makes a very small batch of frosting, so if you want a good old cupcake with lots of frosting, triple the ingredients for the frosting!

Out of sugar paste create sheep heads with little eyes and add mini marshmallows all around as wool.

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Vanilla Cupcakes

Yield: 25

Ingredients

Muffins

• All purpose flour - 325 g
• Granulated sugar - 400 g
• Vanilla sugar - 1 tablespoon
• Baking powder - 3 teaspoons
• Milk - 250 ml
• Vegetable oil - 125 ml
• Vanilla extract - 1 tablespoon
• Eggs - 2
• Water - 100 ml

Frosting

• Whipping cream - 50 ml
• Cream cheese - 150 g
• Icing sugar - 35 g

Instructions

1. Combine milk, oil, vanilla extract, eggs and water until incorporated.
2. Separately whisk together flour, sugar, vanilla sugar, baking powder and a pinch of salt, then whisk it into the wet ingredients.
3. Divide the batter between muffin moulds, then bake them in a preheated oven at 180°C for 20 minutes or until the toothpick comes out clean.
4. Whip the whipping cream until soft peaks, then add cream cheese and icing sugar and continue mixing until stiff peaks, then frost the muffins with the frosting.