My family ordered cupcakes as this year’s Easter celebration dessert. 🙂 The cute little cakes are simply irresistable and a big hit among all my friends and relatives. This time, I made all the fondant decorations myself *proudme* because I had taken my very first baking class on April 1 (No joke!) right in time for Easter! I only had to reposition the decorations, which initially set on a cake dummy. 😉
The recipe I used to make these cupcakes is one that I had been thinking about for the longest time but which has only now become tasty reality – a pudding/custard lover’s dream!
It’s a Vanilla Cupcake with Pudding/Custard Filling and to top it all off, with German (Pudding/Custard-)Buttercream Frosting, which, as you already now from this post, is made of even more pudding and some butter – so these tiny Easter cakes are packed with pudding deliciousness, therefore I call them Cuppuddings ! 😉
But seriously… Pudding is amazing – soft yet firm, rich and creamy, and so many different flavors to choose from! Pudding even has its own day on June 26 – National Chocolate Pudding Day! Whoopwhoop! But thinking about it, for me, every day is pudding day! 😀
I already had to bake more of these sweet little Puddingcakes twice since Thursday and even though nobody can decide whether chocolate or vanilla is best, Cuppuddings have officially turned into a dessert hit within my family! 🙂 Cuppuddings are fluffy and creamy and light and even have less sugar than most of my other Cupcakes, because the frosting is made with only 100g of sugar. Win-Win!
- 120g butter
- 120g sugar
- 2 eggs (M)
- 1 pinch of salt
- 1 tsp vanilla extract
- 120g flour
- 4g baking powder
Once you have all the ingredients and equipment ready, turn your oven to 350°Fahrenheit/180°Celsius air circulation (390°Fahrenheit/200°Celsius bottom and top heat) and position 12 muffin liners in your baking tray.
Beat butter and sugar until light and airy. In a seperate bowl, whisk eggs, salt and vanilla extract. Slowly add the egg mixture to the butter mixture beating vigorously. Intermix flour and baking powder and cautiously stir into butter mixture.
Too fast? Click here to find more detailed instructions!
Bake the cupcakes for 18-20 minutes or until golden brown. Generously soak your cupcake tops with syrup (recipe below) as soon as you have removed them from the muffin pan.
For the Vanilla Syrup (optional!) you will need::
- 60ml water
- 60g sugar
- 1/2 tsp vanilla extract
Bring water and sugar to a boil. As soon as all the sugar granules have dissolved and the syrup has slightly thickened, set the syrup aside. Add the vanilla extract to the syrup once it has cooled. Done!
For the German Buttercream you will need (recipe: Cake Invasion!):
- 1 pkg vanilla pudding mix
- 100g sugar (only 80g for chocolate)
- 300ml milk
- 125g butter (250g butter to use with fondant), softened
- (perhabs green/brown food coloring gel)
For chocolate pudding you will also need:
- 30g cocoa powder, sweetened
- 200g milk chocolate
You may also use chocolate pudding mix instead of vanilla if you prefer!
Prepare the pudding by following the instructions on the package. Combine vanilla pudding mix, sugar and some milk in a bowl and stir until the mixture is smooth. Pour the remaining milk into a pot and bring to a boil. Add the pudding mixture to the hot milk and cook for another minute – stiring vigorously!
For the chocolate pudding, add the cocoa powder to the vanilla pudding mix, sugar and milk. Melt the milk chocolate for 60 seconds at 600 watt in your microwave and stir into the finished pudding.
Pour the pudding into a seperate bowl and cover the surface with cling film to prevent the pudding from forming a skin. Allow the pudding to cool down to room temperature before proceeding.
In the meatime, use a ball cutter to carve holes into your cupcakes just as with the Tiramisu Cupcakes. Cut out a small lid first (Keep!) and then scoop out enough of the dough to form a nice hole (- that you can snack on :-))..
Once the pudding has cooled down to room temperature, beat the butter until light and fluffy. Then add the pudding mixture a spoonful at a time. Lastly, dye the buttercream using food coloring gel, e.g. green for piping grass. Store the frosting in the fridge until use.
For the Pudding Filling you will need:
- 1/2 pkg vanilla pudding mix
- 50g sugar
- 150-300ml milk (depending on desired consistency – 150ml: rather thick, 300ml: rather runny)
For chocolate pudding you will also need:
- 15g cocoa powder, sweetened
- 100g milk chocolate
As above, prepare the pudding according to the instructions on the back of the package. Put a teaspoon of pudding into each of your cupcakes while the pudding is still warm and fluid (I used 150ml milk, so the pudding was rather thick and not runny at all). Then cover the hole with the lid.
Tip: Don’t hestitate to try out other pudding flavors as well, such as banana, coconut, strawberry, … Nothing’s impossible!
For the fondant eggs you will need:
- 100g fondant
- food coloring gel
- powdered sugar (in case fondant is sticky)
Divide the fondant into small portions and dye in different colors. Form little eggs and allow them to dry.
Now it’s time to decorate:
Using the grass tip, which we already used for the fur of the Paddington Bear Cupcakes, it is very easy to pipe grass. Hold the piping bag vertically, touch the cupcake and apply a bit of pressure. First, pull up slowly and then pull up and away quickly. Before you know it, you’ll be piping grass like a pro. Don’t be too critical – grass isn’t perfect and sometimes that off-looking tuft of grass is just the one that makes your cupcake look authentic. Randomly drop 2-3 sugar flowers on top of our cupcake and you are done!
Using the star nozzle, you start in the center and draw a plane swirl until the whole surface of your cupcake is covered. Lastly, put three fondant eggs into your nest and your sweet Easter Cuppuddings are done!