Hoppity hop hop! It's Easter, and even though my family's tradition centers more around eating chips and dip (and this year there will be some sweet potatoes thrown in) than church followed by a big ham dinner, I still appreciate the holiday. And the candy. Am I the only one who downed at least 600 of those Cadbury Mini Eggs before Easter even arrived?
And then there's jelly beans. The perfect candy. Their fruity flavors are perfect for cutting the chocolate overload without having to come down from your sugar high. What more can you ask for? Throw them into cupcakes, you say? (Yes, Jake actually said that.) Ok, fine. Here you go:
Jellybean Cupcakes (This recipe made 9 cupcakes because I halved the original) Printer-friendly version
6 Tbsp. unsalted butter, softened 3/4 cup sugar 1 egg (I actually used 1/3 cup egg substitute because I like how it bakes... and the lack of calories!) 1/2 Tbsp. pure vanilla extract 1 1/4 teaspoons baking powder 1/8 teaspoon salt 1 1/4 cups cake flour (or use about 1 1/8 cups all purpose flour and 2 Tbsp. cornstarch) 1/2 plus 1/8 cups milk A bag of jellybeans
Turn oven on to 375 degrees F.
Put butter in mixer and beat at medium speed until somewhat smooth. Pour in sugar and beat well. Add the egg, vanilla, and milk. Mix well. Add: baking powder, salt, and then the flour. I don't bother to mix all of the dry ingredients in another bowl, but I do put the "little" ones like salt in before the flour to make sure they get mixed in well. Beat until it just comes together (overmixing will lead to dense cupcakes) and pour into individual baking cups, until they are about 2/3 full.
Bake for 8 minutes and then throw about 5 jellybeans into each cupcake. Continue baking for about 12 more minutes or until golden brown.
I wasn't 100% in love with the frosting, so I will keep trying and let you know when I get a good one. Until then, use whatever you want. I used vanilla buttercream. Top with jellybeans.
Source: Inspired by Jake, who said, "Why don't you put jellybeans inside cupcakes?" and the cake recipe is from Amy Sedaris
