It’s simple to make these brie phyllo cups. This is the perfect appetizer if you want something quick and tasty. Even cheese haters enjoy them, which is why I’ve offered them to my friends numerous times. Phyllo cups are available in the freezer department of a supermarket store.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 cupcakes |
Ingredients
- 12 small solid chocolate Easter eggs, unwrapped and frozen
- 1 ½ cups all-purpose flour
- 1 ¾ teaspoons baking powder
- 1 cup white sugar
- ½ cup butter, softened
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup milk
- ½ cup butter, softened
- 2 cups confectioners’ sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk, or as needed
- 1 drop food coloring, any color, or as needed
- 12 candy-coated chocolate eggs (such as Cadbury Mini Eggs®)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
- In a mixing bowl, beat the white sugar with 1/2 cup butter until thoroughly mixed, then beat in the eggs, one at a time, incorporating each egg before adding the next. Stir in 2 teaspoons of vanilla extract. Stir the flour mixture into the egg mixture, followed by the milk, mixing to make a smooth batter. Fill each lined cupcake cup about 2/3 full of batter, and push a frozen solid chocolate egg into the batter in the center of each cupcake so a tiny bit of the egg sticks out.
- Bake cupcakes in the preheated oven until the tops are lightly browned and the cakes spring back when pushed with a finger, 20 to 25 minutes. Allow cupcakes to cool completely.
- In a bowl, beat 1/2 cup of butter with confectioners’ sugar and 1/2 teaspoon of vanilla extract; add 1 tablespoon of milk, a teaspoon at a time, until the frosting is smooth. Beat in your choice of food color to desired shade, and spread frosting on each cupcake. Top each cupcake with a candy-coated mini egg for decoration.
Nutrition Facts
| Calories | 429 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 13 g |
| Sodium | 208 mg |
| Sugars | 45 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Wow these cupcakes are amazing! I did make a few changes to the ingredients though… Instead of using all purpose flour I used an equal amount of cake flour and instead of using granulated sugar I used caster sugar (also known as superfine sugar or instant dissolving sugar). With these minor adjustments the cupcakes turned out fluffy and delicious. Also I shoved a mini Cadbury Creme Egg (not frozen) into the centre of each cupcake before I baked them (Creme eggs are a lot more fun then using ordinary chocolate eggs). I frosted each cupcake to look like a grassy meadow and topped each with 3 mini jelly beans. So not only do these cupcakes taste amazing but they also look adorable! If you want to really WOW your guests then this is the recipe to go with. With the minor changes I made, I’ll be using this basic vanilla cupcake as my go to cupcake base recipe from now on.
Love this cupcake and i’m eating it right now!!!!!!!! PS: It is soooo cute and easy to make!
Wonderful, tasty cupcakes. The candy-coated eggs on top offer a whimsical touch and the chocolate egg inside remained surprisingly intact during baking. I totally BLEW IT by using store-bought icing which was truly disgusting so next time I’ll be SURE to make the buttercream icing as indicated. They were pretty and fun though, and a huge hit with the kiddies. Definitely worth a try!
pretty and tasty!