I had to make one more batch of Easter cupcakes because I've been visited by the appliance fairy! The appliance fairy works at Appliances Online for her day job, but grants wishes in her spare time! She brought Helen from Fuss Free Flavours a mixer. I commented on her blog post and the fairy brought me Mini Cupcakes by Leslie Fiet.

If you would like a wish granted from the appliance fairy leave a comment below making a wish! One of them may be granted! Visit their website for some inspiration.

The frosting on these cupcakes are a little dark for Easter but I really wanted to do something with a Cadbury egg this year and I've already seen a lot of cupcakes with yellow frosting so I styled mine as a Twisted candy bar.

I made a vanilla cupcake and topped it with vanilla frosting mixed with the centers of cream eggs and twisted with some chocolate frosting.

Buttery Vanilla Cupcakes

Ingredients

1/2 cup buttermilk

1/2 cup unsweetened applesauce

1/2 cup vegetable oil

1/4 cup unsalted butter, at room temperature

2 eggs

1 egg yolk

2 tbs vanilla

1 tbs vanilla paste

2 cups self raising flour

1 cup sugar

1 1/4 tsp baking powder

1/2 tsp salt

1. Line a muffin tray or mini muffin tray with paper liners and preheat the oven to 350 F/180 C. In a large bowl beat the wet ingredients together with an electric mixer on low speed.

2. In a small bowl stir together the dry ingredients. Add the dry ingredients to the wet and beat on low for a minute. Turn on high and beat for 30 seconds. The lumps should disappear.

3. Fill each case three quarters full and bake for 20 minutes (17 minutes for minis) and set aside to cool.

Twisted Frosting

10 Cadbury Cream Eggs (chilled)

Vanilla Frosting (homemade or store bought)
Yellow gel coloring

Chocolate Frosting (homemade or store bought)

1. Cut the cream eggs in half and scoop out the centers into a medium sized bow. Save the chocolate shells to eat later. Mix the centers with 1 cup of vanilla frosting. Add yellow food coloring if desired.

2. In a piping bag with a star tip place the yellow frosting in and push it to one side. Place the chocolate frosting on the other side. When your piping and squeeze the bag the two colors will swirl.  

As it's been so hot I put my cupcakes in the fridge so the frosting doesn't melt. The cupcake recipe I used is very fluffy and not overly sweet due to the tart fruit puree. The super sweet frosting balances it out a little.

Happy Easter!