Easter Cupcakes This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 16 Nov 2016 in Recipes Course New Update Main Ingredients Refined flour (maida), Cocoa powder Cuisine Fusion Course Snacks and Starters Prep Time 16-20 minutes Cook time 21-25 minutes Serve 4 Taste Sweet Level of Cooking Easy Others Veg Ingredients list for Easter Cupcakes 190 grams Refined flour (maida) 35 grams Cocoa powder 200 grams Powdered sugar 1 teaspoon Baking soda 117 millilitres Oil 1 tablespoon White vinegar 1 teaspoon Vanilla essence 1/2 teaspoon Salt a few drops Edible blue colour as required Star sprinklers Chocolate ganache 1 cup Dark chocolate chopped 1 cup Fresh cream Method Preheat oven to 180ÂșC. Heat cream in a non-stick pan and bring to boil. Add to chocolate and mix till chocolate melts and well incorporated. Fill a piping bag with ganache fitted with a star nozzle. Sieve flour, cocoa powder and baking soda into a bowl. Put 235 ml water, oil, vinegar and vanilla essence in another bowl and mix. Add salt to the flour mixture and mix well. Add powdered sugar and water-oil mixture to the flour mixture and whisk well with an electric blender. Fill silicon cupcake moulds with this batter, place the moulds on a baking tray. Place the baking tray in the preheated oven and bake for 20 minutes. Demould and place each cupcake in paper cupcakes. Pipe out ganache on top of each cupcake. Take fondant in a bowl. Add some edible blue colour and mix well. Divided fondant into small equal portions and shape them into mini eggs and place them on top of each prepared cupcake alongwith some sprinklers. Serve. Nutrition Info Calories 3747 Carbohydrates 410.3 Protein 43.2 Fat 214.5 Other Fiber Iron- 32.6mg #Baking soda #Chocolate ganache #Cocoa powder #Dark chocolate #Fresh cream #Oil #Powdered sugar #Refined flour (maida) #Salt #Vanilla essence #White vinegar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article