Easter Cupcake

For the Easter cup cake, first butter and flour ovenproof small cups. Preheat the oven to 160 °C.

Beat the egg with sugar and vanilla sugar until creamy. Add the butter, eggnog and milk. In another bowl, sift the flour with baking powder and baking soda. Fold the dry ingredients into the egg mixture, mixing just until everything is moistened. Gently fold in the hazelnuts at the end.

Divide the batter among the prepared cups and bake in the oven for about 15-20 minutes. It is best to test with a stick. Remove carefully and let cool.

In the meantime, prepare the vanilla pudding according to package instructions (but half the amount!). Allow to cool. Then mix with the butter until creamy. Pour into a piping bag and pipe a circle onto the cooled cup cakes.

Place three small Easter eggs in the circle on the Easter cup cakes.

Preparation Tip:

If children are eating along, you can simply omit the eggnog for the Easter cupcake.

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