Easter Cupcakes with Occelli® Butter

To prepare the cupcake mixture, start by cutting 60 g of Occelli® butter (previously softened a little at room temperature) into pieces and working it, until it becomes crumbs, together with the flour mixed with the yeast.

Using an electric mixer (or a whisk if you don't have one), beat the egg and sugar until the mixture becomes slightly frothy.

Now add the resulting mixture to the butter and flour mixture and, when everything is combined, add the milk, mixing well.

Place the paper liners in the appropriate cupcake molds, then divide the mixture among them, leaving a little free space before the edge.

Bake the sweets in a preheated oven at 180°C, for approximately 20-25 minutes.

When the cupcakes are ready, take them out of the oven to cool and proceed with the preparation of the frosting. To obtain it, you will just need to work well, quickly and energetically, 100 g of Occelli® butter (always softened outside the refrigerator) together with the icing sugar. Try to be quick, otherwise the mixture will be too liquid: the consistency, instead, must be a little firm and creamy. Finally, add the green food coloring, adjusting the dose based on the shade of green you like.
Fill a piping bag with the frosting you just prepared and decorate the cupcakes as you like. Using a narrow nozzle, you can create many thin strands to make grass; a wider nozzle, instead, is ideal for the classic tuft of decoration on cupcakes.

Finally, have fun creating lots of colored eggs with the sugar paste, which you will then place on top of the cream.

If you don't have special paper cupcake liners, remember to butter and flour the cupcake molds well before pouring the batter into them.