Easter cupcakes

Ingredients for Easter cupcakes

Instructions for Easter cupcakes

To prepare the Easter cupcakes recipe, please follow these instructions:

Turn on the oven at 175 C hot air.
Stir butter and sugar softly. Whip the eggs at one time, if the dough separates, add a smile of the flour.
Add milk, orange juice and chopped almonds and stir sifted flour, baking soda and grated orange peel in the dough.
Stir well together and spread it in the muffin shapes.
Bake the cakes for 20-25 min.
Cool the cakes on a baker.

Cream Cheese Frosting: Beat the flour and butter with a hand mixer at low speed.
Add cream cheese and whip for 5 minutes at high speed until cream is light and airy. If the creamcheese thickening is too thin, more flour may be added.

Half the frosting in two portions and add yellow and green pastry color in each serving. Decorate the chopped cakes with yellow frost and fill a spray bag with green frosting. Spray a round spoon on top of the yellow spout and decorate with chocolate egg yolk.