Mini Easter Egg Cupcakes

Ingredients:

Cupcakes

• 1 cup premium flour
• 3/4 tsp baking powder
• 1/4 teaspoon salt
• 6 tbsp (90 g) butter, room temperature
• 2/3 cup granulated sugar
• 1 teaspoon finely grated lemon zest
• 1 large egg + 1 egg yolk
• 1 tsp vanilla extract
• 1/3 cup whole milk

Pastel glaze

• 110 g butter, room temperature
• 2 cups powdered sugar
• A pinch of salt
• 1 tsp vanilla extract
• 1 tbsp. whole milk
• Yellow, pink and blue food coloring

Preparation:

1. Preheat oven to 175°C. Line a 24-cup mini muffin pan with paper cups.
2. Bake cupcakesIn a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until fluffy, about 4 minutes. Stir in the lemon zest. Beat in the whole egg, then the yolk, beating well after each addition; beat in the vanilla. Reduce mixer speed to low and beat in the flour mixture in three additions, alternating with the milk. Beat the batter at medium speed.
3. Divide the batter evenly among the cupcake liners, filling them two-thirds full. Bake until the cupcakes are golden brown and spring back when lightly pressed, about 15 minutes. Transfer to a wire rack and cool for 10 minutes, then remove the cupcakes from the pan to a wire rack and cool completely.
4. Meanwhile, prepare the pastel glaze.In a large bowl, beat the butter, powdered sugar, and salt with a mixer on medium speed. Add the vanilla and beat on medium-high speed until creamy, about 3 minutes. Add the milk and beat until fluffy, about 1 minute more.
5. Divide the frosting evenly among three small bowls. Tint one portion yellow, another pink, and the third blue. Pipe the frosting, one at a time, into a pastry bag fitted with a 1 cm round tip. Pipe the frosting onto the cupcakes. Serve in a clean egg carton.