Name: Vanilla Bean Easter Egg Cupcakes
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 24
Cuisine: American
Ingredients: Hershey’s candy coated mini easter eggs; Hershey’s chocolate frosting; 1 cup canola oil; 1 1/2 cups sugar; 4 eggs room temp; 2 tsp vanilla bean paste; 3 cups all purpose flour; 1 tbl baking powder; 1/2 tsp salt; 1 1/4 cup buttermilk; 2 sticks softened unsalted sweet cream butter; 3 cups sifted powdered sugar; 2 tsp vanilla extract

Ingredients

Scale

Hershey’s candy coated mini easter eggs

Hershey’s chocolate frosting

1 cup canola oil

1 1/2 cups sugar

4 eggs room temp

2 tsp vanilla bean paste

3 cups all purpose flour

1 tbl baking powder

1/2 tsp salt

1 1/4 cup buttermilk

Best Ever Vanilla Buttercream:

2 sticks softened unsalted sweet cream butter

3 cups sifted powdered sugar

2 tsp vanilla extract

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Instructions

Combine the eggs, oil and buttermilk in a bowl. Sift all the dry ingredients in another large bowl. Combine the wet with dry and mix. The batter should be smooth and completely combined. Try not to over-mix.

Scoop batter into lined cupcake tin and bake at 350 degrees for 13 minutes.

Once cupcakes are completely cool, frost with Best ever vanilla buttercream and create the nests with Hershey’s chocolate frosting. Top with two candy coated mini easter eggs