Sea Salt Caramel Easter Cupcakes Recipe
Details
- Time
- 42 minutes
- Skill Level
- Intermediate
- Yields
- 20 cupcakes
HERSHEY'S helps your imagination run wild with their Sea Salt Caramel Easter Cupcakes recipe. This creative cupcake will impress your guests. Try it here!
Ingredients & Directions
- Prep Time
- 20 minutes
- Bake Time
- 22 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
2 cupsgranulated sugar (500 mL)
-
1 3/4 cupsall-purpose flour (425 mL)
-
3/4 cupHERSHEY'S Cocoa (175 mL)
-
1 1/2 tspsbaking powder (7 mL)
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1 1/2 tspsbaking soda (7 mL)
-
1 tspsalt (5 mL)
-
2eggs
-
1 cupmilk (250 mL)
-
1/2 cupvegetable oil (125 mL)
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2 tspsvanilla extract (10 mL)
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1 cupboiling water (250 mL)
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1/2 cupHERSHEY'S CHIPITS Sea Salt Caramel Chips (125 mL)
-
Easter Egg Basket:
-
1 tubvanilla ready-to-spread frosting, creamy (16 oz/500 g)
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1 1/3 cupssweetened coconut flakes, tinted (325 mL)
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Assorted HERSHEY'S Easter Candies (HERSHEY'S EGGIES Candy, HERSHEY'S KISSES, WHOPPERS Candy)
-
10
Key Ingredients
Directions
Equipment Needed
Oven
(2) Muffin Tins
Paper Baking Cups
Measuring Cups
Mixing Bowl
Mixer
Wire Rack
Toothpicks
1
Cupcakes: Preheat oven to 350°F (180°C). Line 20 muffin cups (2 1/2-inch/6 cm in diameter) with paper baking cups.
2
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large mixing bowl; add eggs, milk, oil and vanilla. Using electric mixer, beat aon medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups two-thirds full with batter.
3
Bake for 22 to 25 minutes or until tester inserted in centre comes out clean. Immediately sprinkle heaping teaspoonful (5 mL) of HERSHEY'S CHIPITS Sea Salt Caramel Chips onto each cupcake; spread when melted. Let cool completely on rack.
4
Easter Egg Baskets: Frost each cupcake with 2 tbsps (30 mL) vanilla frosting. Sprinkle each cupcake with 1 tbsp (15 mL) tinted coconut to form nest; arrange assorted candy in each nest.
Tips
To tint coconut, combine several drops green food colouring with 3/4 tsp (4 mL) water; stir into 1 1/2 cups (375 mL) sweetened shredded coconut until evenly tinted. Repeat using blue, pink or yellow food colouring. Alternatively, substitute toasted coconut.
Garnish with chopped toasted pistachios if desired.
5
Insert toothpick into each end of strawberry twists; press both ends down into side of each cupcake, bending to form handle.
Tips
Adults should supervise children when preparing this recipe.
Remove toothpicks before serving.
